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Mushrooms Stuffed with prosciutto, Corn Bread and Cured Cheese

Although the days are smaller, still feels like summer. The days remain warm, there are still people on the beaches, the shorts still roll around in the wardrobe … even if at evening a pair of socks or a blanket feels good already.

I love the summer but is not at all my favorite season … those very hot days are too much for me. I prefer the mild and bright days that spring and autumn bring. I am clearly a mid term girl. And I love the ingredients that the garden offers in those seasons, especially during spring!

These last few days, and while we are still waiting for baby Carlota, I take advantage of the free time to walk in the beach and cook a few meals to freeze, so I dont’ have to worry so much about those tasks after birth. Meals in this latter stage of pregnancy should be lighter and in less quantity. This recipe is perfect for that: quick and easy to prepare and serve it with a salad and you have a light but nutritious lunch, or you can also serve the mushrooms in a special day as an appetizer.

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SERVES: 4
TIME:
30min

Ingredients:
8 Paris Mushrooms (I used medium size)
2 cups of grated corn bread
1 clove of grated garlic
2 tbsp Oil
1/2 cup cured cheese (grated)
Salt and pepper
3 slices of prosciutto
1 branch of rosemary
2 tbsp of minced Purple Onion

Preheat the oven to 175º.
Take the stems of the mushrooms and set aside.
In a bowl mix the grated corn bread and the grated cheese.
Add the prosciutto, onion, garlic and chopped rosemary.
Add the olive oil and season with salt and pepper.
Fill the cavity of the prepared mushrooms and bake in the oven until golden. Allow to cool about 10 minutes before serving.

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Mushrooms cream, with thyme and cauliflower

Soup is still that food that we most enjoy eating here at home. It’s easy to prepare, convenient, economic and above all healthy. Yes, because we should all eat more vegetables and fruits instead of taking supplements or spend our life dieting. First of all, healthy eating is a lifestyle choice, not a phase or fashion. Nevertheless, I have one single soup recipe here in the blog … ironic right?

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So, to redeem myself of this my unforgivable failure, I leave this suggestion: a creamy mushroom soup, which more than a soup, is a meal itself. As I often don’t use potatoes in soups, I used cooked brown rice to make it creamy!
To go with it, try toasting a few slices of rye bread, and when browned, take a clove of garlic and rub it on both sides of the bread. Drizzle the toast with some olive oil and believe me: this will be the best toast that you will eat into your life!

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RECIPE FOR: 4
TIME:
45min

Ingredients:
2 Onions
2 Garlic cloves
1 Thyme branch (reserve a few leaves for the end)
1 Package of Paris mushrooms and another of Brown Mushrooms
2 tbsp of Olive Oil
Salt and pepper qs
1 Cauliflower (medium / small)
1 cup of cooked Brown Rice
1L of water

PREPARATION:
Cook the rice in advance. Drain it and set aside.
In a pan put the olive oil, the chopped garlic, the chopped onions and the thyme.
Season with salt and pepper.
Let the onions golden and add 3/4 of the mushrooms cut in half.
When these begin to gain some color, add the cutted cauliflower, the brown rice and the water.
Cook the cauliflower (20min).
Grind all (be sure to remove the sprig of thyme), and season with salt and pepper if necessary.
Add the remaining mushrooms cut into cubes and a few thyme leaves.
Serve with toasted bread.

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