奶油咪咪的喵言貓語

今天的晚餐準備起來簡單，看起來鮮豔，吃起來也健康，難得有機會可以拿出漂亮的盤子，點上蠟燭享受一下情調!

個人很喜歡大磨菇(portobello mushroom)的口感，厚厚得很有肉感。比起青椒，紅椒、黃椒或是橘椒都甜多了，稍微烤一下不但可以保持脆脆的口感，咬下去甜甜的原汁流進口中，真的是無比好滋味。很久沒吃蘆筍了，發現原來水煮過的蘆筍，嫩多了!配上磨菇與亞麻仁子是意想不到的好吃組合哩。真的，素式西餐也能很好吃!

釀蘑菇 (Stuffed Portobello Mushroom)

2 Portobello Mushroom 

1/2 Tomato

1/2 Onion

1 ts Capers

2 tb Bread crumbs

Olive oil

Salt and pepper

Shredded mozzarella Cheese

1. Take out the stem of the portobello mushroom for pasta later. Brush the mushrooms olive oil and place the portobello mushroom top side down on the oven pan.

2. Fried capers, dicedonion and tomato in olive oil until the vegetable is tender. Add salt and pepper to taste.

3. Stuffed the cooked vegetable in the centre of the mushroom and covered it with the bread crumbs and then cheese. 

4. Bake in the oven at 450F for 15min

5. Save the juice from the mushroom for pasta later.

烤甜椒

8 Several Red, yellow, orange peppers

2 Garlic minced

1 tb Dijon Mustard

2 tb Olive oil

1ts Balsamic vinegar

Salt and pepper

1. Halve the peppers, clean out the seeds and stems

2. Mix the rest of the ingredients except Flax seed together. Toss the peppers in the mixture. 

3. Bake the pepper in the over at 450F for 10 min. 

蘆筍義大利麵

1/2 Onion

2 Mushroom stem

10 asparagus spears

1/2 c Parsley

2 c Pasta

2 Garlic 

Olive oil 

Salt and pepper

1tb Freshly ground Flax seed

Shredded mozzarella cheese

1. Cook the asparagus in a pot of boiling water till tender. Drain and cut into 1 inch pieces. Then cook the pasta according to package directions. Drain and set aside.

2. Fried garlic, diced onion, mushroom stem and asparagus in olive oil till tender. Add the saved mushroom juice from the previous dish. Add salt and pepper to taste. 

3. Toss the pasta in the sauce with diced fresh parsley, ground flax seed and drizzle of olive oil

4. Serve with shredded mozzarella cheese