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Autumn “Caffe Breve” Mocktail

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Autumn “Caffe Breve” Mocktail
Autumn “Caffe Breve” Mocktail

This Autumn “Caffe Breve” Mocktail is the perfect sweet and creamy beverage dessert to serve up after dinner during the fall and holiday season.  It only takes a few minutes to combine all of the ingredients!

What’s a Caffe Breve?

If you’re unfamiliar with a Caffe Breve / Cafe Breve / Breve Coffee / Breve Latte, it’s a beverage containing espresso and steamed half & half and pronounced “cah-fay Brev-ay”!  This fall mocktail, by no means a replica, is simply inspired by the forever delicious pairing of coffee and half & half.

I recommend a very strongly brewed coffee for the most flavorful drink, but feel free to experiment.

In more of a cocktail mood instead?  Simply add in 1 oz of vodka at the end.  Easy!

Brew the coffee ahead!  To save time the day of serving this mocktail, brew and chill the coffee the day before.  It makes for a nice quick and easy assembly.

This Autumn “Caffe Breve” Mocktail recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

  • 1/2 Cup + 2 Tbsp Strong Brewed Coffee, chilled
  • 2 Tsp Maple Syrup
  • 3 Tbsp Half & Half
  • A Generous Sprinkle Of Pumpkin Pie Spice, to taste
  • Ice
  • 1 Cinnamon Stick, to garnish

Directions:

Brew the strong coffee, then refrigerate it until chilled

Pour the chilled coffee into a glass

Thoroughly stir in the maple syrup

Stir in the half & half

Stir in a generous sprinkle of pumpkin pie spice to taste

Add in the ice

Garnish with a cinnamon stick

Enjoy!

[Optional: Ingredient mixing can be done in a separate glass, then poured into a serving glass when ready!]

Want more autumn coffee recipes? Try this Coffee Chocolate Chip Pumpkin Bread!

24 Hours In Boulder City, Nevada

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While passing through Nevada on our most recent southwest road tip, we decided to make a stop in Boulder City.  The historic downtown area is filled with delicious food and friendly folks.  There are also impressive landmarks to see just minutes away, like Hoover Dam and Lake Mead.  Here’s how we spent our 24 Hours In Boulder City, Nevada!

FOOD & SIGHTS

Breakfast At The Coffee Cup Cafe

Omelets and coffee at The Coffee Cup Cafe, and enjoying the hustle and bustle of what felt like half of the town stopping in, was the perfect way to kickstart the day.

A Visit To Hoover Dam

You must check out Hoover Dam if in town as it’s so close by!  We took the tour of the power plant which provided so much interesting context to truly appreciate the construction of the dam.  The views from up top are wild!

Views Of Lake Mead

Be sure to check out Lake Mead!  It’s such a unique sight to see out in the middle of the desert.

Dinner At Big T’s Cantina

Cauliflower Tacos (cornmeal fried and seasoned, with cabbage, pico, cotija cheese, and green onion crema)

El Jefe Margarita (fresh lime juice, agave, Comisario Blanco, and Grand Marnier)

There’s no better way to end a day in the heat than with a margarita and tacos.  Big T’s Cantina has such a fun vibe, and I would absolutely become a regular if I lived nearby!

Depending on the time of year, you’ll find a variety of local events downtown (such as the Art In The Park art festival that happened to be taking place the day we arrived).  There was a true sense of community and fun around here…I’m so glad that we were able to visit!

Want more travel guides? Check these out:

Visiting Santa Barbara: A Weekend Guide

Visiting Laguna Beach: A Day Trip Guide

A Weekend in Monterey: Food and Destination Guide

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Easy Mediterranean Halibut

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Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

  • A Knife And Cutting Board
  • A Garlic Press
  • 1 Large Bowl
  • A Lemon Squeezer
  • A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

  • 1 Dry Pint Grape Tomatoes, halved
  • 30 Kalamata Olives, pitted and halved lengthwise
  • 4 Small Cloves Garlic, crushed
  • 1 Tsp Capers
  • 3 Tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Red Pepper Flakes
  • Pinches Of Sea Salt + Black Pepper

FISH

  • Extra Virgin Olive Oil To Grease The Baking Dish
  • 1.5 lbs Halibut
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinches Of Sea Salt + Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Red Pepper Flakes
  • 2 Tsp Fresh Lemon Juice

TO SERVE

  • Fresh Italian Parsley, chopped to taste
  • Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]

Coffee Chocolate Chip Pumpkin Bread

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The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Sausage & Sun-Dried Tomato Pesto Pasta

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Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Soy-Free Chicken Fried Rice

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Fried rice is such a comfort food in our house, and a weeknight staple that we have made many versions of over the years.  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • Knife & Cutting Board
  • Garlic Press
  • A Medium Pot
  • A Medium Pan
  • Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

  • 1 1/4 Cups (Dry) Long-Grain White Rice
  • 3 Tbsp Toasted Sesame Oil, divided
  • 2 Cloves Garlic, crushed
  • 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
  • 1 1/4 lb Chicken Breast, cut into 1-2” pieces
  • 1 Tsp Kosher Salt
  • 4 Eggs, scrambled
  • 2 Peeled Carrots, diced
  • 1 Red Bell Pepper, chopped
  • 1/2 Yellow Onion, cut into thin strips    
  • 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
  • Sea Salt, to taste
  • 1/4 Tsp Onion Powder
  • Chopped Green Onions, to garnish

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 tbsp of the sesame oil in a pan on medium heat on the stove

Add the garlic and 1/2 tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more tbsp of oil along with the carrots, bell pepper, and onion

Add in the 3 tbsp of coconut aminos

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]

Coffee Overnight Oats

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Coffee Overnight Oats are perfect for an on-the-go ready-made meal when mornings are hectic!

It’s such a delicious and convenient choice for your next round of meal prep whether you go decaf or full caff.  Making several at once for the week is a huge time-saver plus lets you switch up your toppings!

The deep coffee flavor is balanced through the sweetness of the maple syrup, the addition of vanilla, and the complement of the toppings!

This Coffee Overnight Oats recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

BASE

  • 1/2 Cup Rolled Oats
  • 1 Tbsp Chia Seeds
  • 1 Tsp Coffee Grounds
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup Low Fat Milk
  • 1/4 Cup Cooled Brewed Coffee 
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract

TOPPINGS / MIX-IN OPTIONS

  • Fresh Fruit Such As Nectarines Or Strawberries – for a fresh summer flavor!

or

  • Chocolate Chips (mini or traditional) + Shredded Coconut – for those with a sweet tooth!

[There are endless other options if you want to get creative…There are so many nice flavor pairings with coffee!]

Directions:

Open up a lidded medium-sized mason jar and add in the oats, chia seeds, coffee grounds, and yogurt (16 oz jars offer plenty of room!)

Then pour in the milk, brewed coffee, maple syrup, and vanilla extract

Stir everything together until evenly combined, then place the lid tightly back on the jar

Refrigerate overnight

Once ready to eat, add your toppings/mix-ins, either straight into the jar or after placing into your container/dish of choice

Enjoy!

Ingredient recommendations linked!

Want more coffee recipes?  Try this Coffee Peach Crisp or these Coffee Strawberry Shortcake Bites!

3 Cheese Sausage Stuffed Mushrooms

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Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table!  My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!

The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!

COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator.  The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!

Main Supplies Needed:

  • Paper Towels
  • A Cheese Grater
  • A Large Bowl
  • Knife + Cutting Board
  • A Baking Sheet
  • Aluminum Foil

Servings: 15 Mushrooms

Ingredients:

MUSHROOMS

  • 15 Large** Baby Bella Mushrooms, stems removed

FILLING

  • 1/4 Cup Shredded Asiago
  • 1/2 Cup Shredded Gruyere
  • 2 Tablespoons Finely Grated Parmesan
  • 1/2 Cup Panko Breadcrumbs
  • 4 Tsp Fresh Finely Chopped Tarragon
  • 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
  • 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
  • 2 Garlic Cloves, crushed
  • Black Pepper, to taste
  • 1/2 Tsp Red Pepper Flakes

TO SERVE

  • Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
  • Sea Salt, to taste

**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.

Directions:

PREP

Preheat the oven to 400º

Wash, de-stem, and gently blot the mushrooms dry, setting them aside

Shred/grate the cheeses and place them into a large bowl

Add the breadcrumbs into the bowl

Chop the tarragon and add that into the bowl as well

CREATE THE FILLING

Stir together the cheeses, breadcrumbs, and tarragon

In a pan, heat the 2 tsp of olive oil over medium heat

Add the sausage bits and cook for 5 minutes

Add in the crushed garlic, and cook for one additional minute, stirring frequently

Let the sausage/garlic mixture cool

Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon

Then stir in the red pepper flakes along with a dash of black pepper

Stir in the 1 tsp of olive oil

STUFF THE MUSHROOMS

Line a baking sheet with aluminum foil and place the mushrooms on top

Drizzle each one with olive oil

Disperse the filling evenly inside the mushrooms, densely packing it into each one

Drizzle each one again with olive oil

BAKE

Bake for 18-20 minutes

When ready, they will be sizzling and the topping will have crisped

GARNISH & SERVE

Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan

Serve warm

Add sea salt to taste if desired

Enjoy!

Have extra chicken sausages to use up?  They’re great in pasta with some of my Nut-Free Pesto!