Stuffed Portobello Mushroom Burgers

There are many variations of this meal. We found one a long time ago and have since changed it so much without even looking at the recipe I couldn't find it anymore. The original recipe called for onions, but since we had some green onions left over from another meal, we substituted that in.

Ingredients:

• 4 large portobello mushrooms
• 1 bell pepper
• 2 chili peppers
• 3 stalks green onion
• cheese (at your discretion)
• olive oil (at your discretion, I used about 1 tsp)
• balsamic vinegar (at your discretion, I used about 2tsp)
• buns

Steps:

1. Wash and chop up your ingredients.

2. Mix the bell pepper, chili peppers, green onion, olive oil, and balsamic vinegar together.

3. Remove the stems from the mushrooms and place on a rack (it lets the juice drip down so your mushroom won't be soggy.

4. Layer your vegetables and cheese on the mushrooms and bake for 20 minutes at 200°C / 400°F.

5. When the mushrooms have been in the oven for about 17 minutes, start toasting the buns - cheese optional.

6. Viola!

7. Top with your choice of topping.

Gourmet Mushroom Risotto

Today's meal was inspired by a recipe we found on allrecipes.com. Again, we had to vary it a bit to suit our needs. What's great about the recipe is that you can change the number of servings to suit your needs. We had to make enough to bring to a potluck, so we made 8 servings. Unfortunately, the recipe doesn't account for the extra volume of ingredients and so the timing for some of the steps took a little longer.

Ingredients:

• 8 cups of broth
• olive oil (amount at your discretion)
• 1 pound shiitake mushrooms
• 1 pound white mushrooms
• 2 shallots
• 2 cups Arborio rice
• 2/3 cup white wine
• 1/4 cup finely chopped green onions
• 1/3 cup margarine
• 1/3 cup freshly grated Parmesan cheese

Steps:

1. While boiling the broth, prepare your ingredients.

2. Fry both the mushrooms and shallots at the same time in different pans.

3. When the mushrooms start juicing, turn off the heat.

4. When the shallots turn a bit brown, add the rice.

5. When the rice takes on a pale, golden colour, pour in the wine.

6. Once the wine is fully absorbed, add the broth to the rice 1/2 cup at a time.

7. Once the broth is absorbed, remove the rice from heat.

8. Add in the rest of the ingredients.

This is the final product.

Of course, no dish is complete without a squeeze of chili sauce.

Spaghetti with Leeks and Tofu

Tonight's dinner was supposed to be Martha's Fettuccine with Leeks and White Beans. Unfortunately, we didn't have enough time, so we threw together our own version.

Ingredients:

• 250 g whole wheat spaghetti
• 1 leek
• 1 jar pasta sauce
• 1 package fried tofu
• 3 stalks of green onion

Steps:

1. Heat enough water to cook the spaghetti.

2. Chop up the leek and green onion, wash.

3. Drain the tofu.

4. Cook the leek and green onion for about 10 minutes.

5. Add the tofu and cook for another 5 minutes.

6. Mix in the sauce and serve with spaghetti.

Of course this site wouldn't be called "Dash of Chili" if we don't have some chili on our spaghetti.

Speaking of chili, we recently read a news article about our favourite hot sauce maker, Sriracha.