As my cooking skills have developed, I’ve come to truly enjoy preparing dishes for others. Where I view cooking to be a relaxing, therapeutic process, I know many who find it taxing and stress-inducing. My sister (and roommate) is one of those people. Most evenings, I offer her a description of the dish I’m dreaming up, and I let her decide if I should make enough for two. Summer rolls? Thumbs up. Serious salad? Not so much. To each her own, right?
Tonight, after providing an account of what I planned to cook, I was greeted with the demand request, “I want that. I am so having some of that. I am so having a lot of that. On my plate!”
We have a good relationship. 🙂
hummus stuffed portobello mushrooms (makes 2)
- 2 portobello mushrooms
- 1/4 c hummus
- 1 clove garlic, minced
- 1 roma tomato, diced
- 2 T fresh oregano
- 1/4 t ground black pepper
- 1-2 T pine nuts
Preheat oven to 400. Lightly coat mushrooms with olive oil and roast, stem side up, for 10 minutes. Mix together hummus, garlic, tomato, oregano, and pepper. Pour mixture into mushrooms. Roast 10 more minutes. Garnish with pine nuts.
Served on a bed of baby spinach, bulgur (cooked in vegetable broth), and chickpeas.
Do you enjoy cooking for others?