Well i can see your messages here. haha So I guess that’s a submission! ~so professional
- Please Please Please excuse the background of love. I kind of made that for a different blog that I just bailed on. Anyways… think of it as a background of love… for food.
- That was my first post! From here on, I’ll be taking pictures, of the cooking process and the final product of course!
- Send me messages of what you think of all the tested recipes, and if you’re curious about a specific ingredient or dish, shoot the suggestion my way and I’ll try to make a post about it with some Professional Critical Acclaim of the dish. ;D
- Please, take me as seriously as you can. I’m actually a Professional.
Oh.. My name’s Huy. Nice to meet you.
Tonight I made a Deeelicious dinner. In fact, I ate it so fast I didn’t have time to get a picture.. BUT
1. Cheese Stuffed Portobello Mushrooms
2. Oven Roasted Brussel Sprouts
- Preheat the Oven to 400 (I obviously forgot this step.. hence the zero)
- Put however many cleaned and trimmed Brussel Sprouts onto an oven pan or small cake pan you would like
- Drizzle just enough Extra Virgin Olive Oil on top of the brussel sprouts to just coat them
- Crack lots of Fresh Black Pepper and sprinkle with some Salt
- Shake the pan to evenly coat the sprouts
- Roast the Sprouts for 30 minutes, shaking the pan every 7 minutes to get an even roast. The sprouts should be dark brown when complete
The Portobello Mushrooms, although the recipe calls for a lot of different ingredients, are really not so expensive to make and are absoooluuutely delicious! Using Light Cream Cheese and cutting down on the filling makes it not so much of a guilty pleasure. I used cheddar instead of mozzarella because it’s what I had on hand and cheddar is typically cheaper (College budgets people!). Also, I used Panko bread crumbs instead of typical Itlaian bread crumbs; I just find them to be lighter and end up being crispier on top. Also, I broiled my mushrooms for an extra 3 minutes at the end to crisp up the Panko and Cheese toppings. I put my mushrooms on top of a whole wheat flat bread bun just to give the cheese stuffed mushroom a surface to ooze out onto when I sliced into it. Gooey, Oozy, Delicious!
Balance the cheesy, rich, and caloric cheese stuffed mushrooms with some healthful brussel sprouts! These are honestly the perfect side dish for pasta, steak, fish, burgers, anything! Brussel sprouts, when bought from farmers markets, are SUPER cheap, and this recipe is so easy and low maintenance.
Anyways, hope you enjoy! Start following my new college cooking blog “What’s for Dinner?” at: