Sprint 2 the Table

Appetites and Adventures

Guest Post: Corey from Learning Patience

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I’m traveling all week for work so I’ve asked a couple of awesome ladies to write guests posts!

 

First up is Corey @ Learning Patience.  I’m lucky to have recently discovered her blog – I’ve loved reading about her adventures all the way from Trinidad!

Read her post below, and then go check out her blog for more of her incredible-looking recipes AND her recent forays into surfing.

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Hello Sprint 2 the Table Readers!

I’m Corey from Learning Patience!

I’m super excited to be guest posting for Laura today and it’s my first ever guest post!

Whoo hoo

I love Laura’s blog – she is such a motivation to get off your butt and workout or try and do 84 pushups a day!  (I’m only up to 70.)

I recently started Learning Patience when I became and expat in June!  My husband & I moved from Houston, TX to the beautiful island of Trinidad!  My blog is a lot about new recipes I’m trying out (I LOVE to cook), our adventures living as expats for the first time, the fun travels we take, how we stay fit and anything else that crosses my mind!

The other night, I created these vegetarian Mexican Stuffed Mushrooms for my husband and I and they were SO good!  He loved them and he is a big meat-eater!  They are healthy, flavorful, filling and best of all – Easy to Make!

Mexican Stuffed Mushrooms
Ingredients – serves 2

  • 2 large Portobello mushrooms 
  • 2 Tbs olive oil
  • Sea salt and ground pepper, to taste 

For the stuffing

  • 1 Tbs olive oil
  • 1/2 cup corn
  • 1 green pepper, diced
  • 2 cloves garlic, chopped  (we love garlic)
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 lime – juiced
  • About 1/3 cup of cooked couscous

 

Ready to Cook
Sautee olive oil, corn, pepper, garlic and spices on medium high heat until pepper softens – juice lime into mixture.

I wear glasses too!

 

Make couscous – set aside.

Heat grill pan on medium high heat  (or outdoor grill)

Brush mushrooms with olive oil and place on grill pan

After 4 or so minutes flip mushrooms over and grill for another 4 to 5 minutes.  Season well with salt and pepper.

Plate mushroom then fill with couscous, vegetable mixture, top with scallions, tomatoes & shredded smoked mozzarella.  Season with salt and pepper.

Enjoy!

I would love to meet you all – Hop on over to Learning Patience and come check out some of my other healthy & not so healthy recipes!

Thanks for having me Laura!

***

Isn’t Corey awesome?!

Who else wants to organize a blogger trip to Trinidad to surf visit Corey’s kitchen? 🙂

Comments

  1. I love anything to do with mushrooms and these look fantastic! Its meals like this that win the carnivorous over. 🙂 Thanks!

  2. Me! Me! I do!! When are we going?? ;D Great guest post! Love that surfing picture btw! You look so cool! Love it! It’s such an awesome feeling when you catch that first wave isn’t it?! I think I have forgotten how to do it now 🙁

  13. Fantastic post, Corey! I’m a big fan of mushrooms and your recipe looks excellent. Keep on with the surfin’, one of my favorite things to do! 🙂

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