Let's Start 2016 with A Healthy Lifestyle and A Baked Portobello Mushroom Recipe!

Hello 2016!

2015 has been nothing but a challenging year.  I am not penning down any resolutions this year but mentally remembering that 2016 shall be the year to continue with a healthy lifestyle, personal enrichment and spending more time with family.

D is starting primary 1 tomorrow and a whole new routine starts.  Having to prepare breakfast for him now and probably recess meals.  Not forgetting continuing having homecooked dinners, I wonder how I am going to handle it but I guess, just got to take in in my stride.

So, let's start 2016 with a food post!

This baked portobello mushroom is a hit with E, but D does not like it.  My guess is because he saw the "red thing" and knew what they were.  Thus,  simply announcing he does not like it.  On the other hand, E loves it!  That "red thing" were tomatoes and none of us told him what they were, (he actually dislikes tomatoes  so he happily ate them one after another.

This recipe is pretty easy and I think most things can go into the caps.  Bacon, ham, capsicums and any vegetables you want to hide.   

Baked Portobello Mushrooms

Ingredients
Mini portobello mushrooms
Tomatoes, diced
Corn 
Cheddar cheese
Parmesan cheese
Olive Oil

Directions:
1.  Preheat oven to 190 degrees celsius.
2.  Remove stems of mushrooms, wash and pat dry mushrooms.
3.  Using hand, coat mushrooms with olive oil
4.  Dice the tomatoes and mix them with the corn niblets and cheddar cheese in a bowl.
5.  Spoon the mixture (item 4) into the mushroom caps.  Top with parmesan cheese.
6.  Bake in the oven until the top is brown and cheese is melted.

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