Food recipes
FETA
FETA
Ingredients:
4 medium portobello mushrooms, washed and patted dry
½cup olive oil, plus more for garnish
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves
1 red chili, seeded and minced
½cup crumbled goat’s milk feta cheese
1 handful flat-leaf parsley, chopped, for garnish
Directions:
1. Place the mushrooms on a baking sheet. Put the olive oil, lemon juice, garlic, oregano, mint, and red chili into a
blender or food processor and pulse until it forms a thick sauce. Brush the sauce on both sides of the mushrooms.
2. Preheat a stovetop grill pan over medium-high heat. When it starts to smoke, grill the mushrooms, turning once,
until grill marks appear and the mushroom is softened and releasing juice, about 10 minutes.
3. Transfer the mushrooms to a serving platter, scatter the cheese over the warm mushrooms, drizzle a little oil over
each, garnish with parsley, and serve immediately.
I usually don’t recommend grilling because people often burn their food on the grill, creating carcinogens that
are very bad for you. In this case, the mushrooms are placed on a grill pan and not directly on the grill, which
gives you the flavor without the char. Make sure you always monitor your food on the grill to be sure it isn’t
burning, and keep grilling in general to a minimum, no more than once a week.
STUFFED CUCUMBER CUPS WITH SHIITAKE
MUSHROOMS AND LOTUS ROOT
BENEFITS: IMMUNITY + CLEANSING + ANTI-AGING BEAUTY
This recipe was collected during my interviews with centenarians in China. The
shiitake mushroom is known to boost the immune system while the lotus root promotes
detoxification. These two ingredients together make a formidable food combination to
boost immunity and provide prevention and support of cancer.
SERVES 4 TO 6
Ingredients:
4 medium portobello mushrooms, washed and patted dry
½cup olive oil, plus more for garnish
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves
1 red chili, seeded and minced
½cup crumbled goat’s milk feta cheese
1 handful flat-leaf parsley, chopped, for garnish
Directions:
1. Place the mushrooms on a baking sheet. Put the olive oil, lemon juice, garlic, oregano, mint, and red chili into a
blender or food processor and pulse until it forms a thick sauce. Brush the sauce on both sides of the mushrooms.
2. Preheat a stovetop grill pan over medium-high heat. When it starts to smoke, grill the mushrooms, turning once,
until grill marks appear and the mushroom is softened and releasing juice, about 10 minutes.
3. Transfer the mushrooms to a serving platter, scatter the cheese over the warm mushrooms, drizzle a little oil over
each, garnish with parsley, and serve immediately.
I usually don’t recommend grilling because people often burn their food on the grill, creating carcinogens that
are very bad for you. In this case, the mushrooms are placed on a grill pan and not directly on the grill, which
gives you the flavor without the char. Make sure you always monitor your food on the grill to be sure it isn’t
burning, and keep grilling in general to a minimum, no more than once a week.
STUFFED CUCUMBER CUPS WITH SHIITAKE
MUSHROOMS AND LOTUS ROOT
BENEFITS: IMMUNITY + CLEANSING + ANTI-AGING BEAUTY
This recipe was collected during my interviews with centenarians in China. The
shiitake mushroom is known to boost the immune system while the lotus root promotes
detoxification. These two ingredients together make a formidable food combination to
boost immunity and provide prevention and support of cancer.
SERVES 4 TO 6
Printed from https://recipe.bluelayer.org/recipe/66224/feta