This is an easy peasy recipe for a great week-day dinner and fancy enough for company. You can stuff your mushrooms with practically anything, so feel free to change this recipe up! You can sub the potatoes for sweet potatoes or add some of your fav beans and add some Mexican spices.

Mashed Potato and Kale Stuffed Mushrooms

- 4 large Portabello mushrooms, cleaned (if they are small'ish - use 6 or 8),
stems removed-save and chop the stems.
- 3 large potatoes
- 1 cup frozen kale (or spinach)
- 1 large leek, diced small (you can sub 1 medium onion)
- 2 cloves garlic, chopped small
- 2 Tbsp each of olive oil and vegan butter
- 1-2 tsp each of salt, pepper and thyme
- 1 C vegan cheese shreds
- 1/2 C bread crumbs or crushed croutons

Directions:
- Heat your oven to 375 F.
- Cut your potatoes into 1/2 thick slices and boil until soft (about 20 minutes).
- Drain potatoes, mash with 1 Tbsp butter, salt and pepper.
- Add 1 Tbsp of oil to a large pan over medium high heat, and add your chopped mushroom stems, leek (or onion), garlic, 1/2 tsp salt and pepper and all the thyme. Cook for 4-5 minutes or until soft. Stir into mashed potatoes.
- Stir cheese shreds and frozen kale into the potato mixture.
- Rub the remaining oil over the mushrooms and season with salt and pepper (don't be shy with the salt). Place on a baking pan lined with parchment paper.
- Add potato mixture to the mushrooms evenly and top with bread crumbs and a tiny dab of vegan butter.
- Cook for 30 to 35 minutes.

* using leftover mashed potatoes makes this quicker. Also, add any fresh or dried herbs you like.
* Serve with your favorite salad. I served with beet/orange salad!

ROASTED CARROT SOUP – Can Freeze

- 3 cups of carrots, peeled and cut into ½ pieces
-   2 cups of parsnips, peeled and cut into ½ pieces
-   1 medium onion, cut into big pieces
-   1 Tbsp. Olive oil
-   Salt and pepper
-   2 cups of veggie broth
-   1 tsp each: turmeric, cumin, chili powder

DIRECTIONS:
-   Preheat oven to 400 degrees.
-   Toss veggies in olive oil and add spices and salt and pepper.
- Spread onto baking sheet lined with tin foil and bake for 35 minutes (stir once in a while).
-   Let cool a little and add veggies to blender. Add veggie broth ¼ cup at a time until it is the consistency you like. Reheat for about 3-4 minutes.

OPTIONS:
- Add one large chopped Sweet Potato and reduce the carrots and parsnips to 1 C each.
-   Use an immersion blender instead of a blender.
-   Add a tsp of curry powder to veggies before cooking and remove chili powder.
-   Add a sliced/peeled apple to veggies last 10 minutes of cooking time.

MUSHROOM SOUP

- 2 Tbsp of Vegan butter or Olive oil
-   1 onion, chopped
-   5 cups of mushrooms – any kind, a mix is good
-   4 cups of mushroom or veggie broth
-   ½ cup of white wine or sherry
-   1 tsp each: thyme and tarragon and mustard
-   Salt & pepper

DIRECTIONS:
-   Heat up butter/oil in a large pan over medium heat. Add onion and cook for 5 minutes. Add mushrooms and cook for 5 minutes. Add spices and mustard and cook for a minute or two.
-   Add stock and wine, salt & pepper.
-   Bring to a boil and the lower heat to medium low and cook for about 25 minutes.
-   Let cool slightly. Take a bit of the onion/mushrooms out of the pan. Use an immersion blender and blend the rest. Add broth or water if it gets too thick. Add back in the mushroom/onions that you took out. Serve with Vegan sour cream.

Really Easy Dinner - Stuffed Mushrooms

Vegan Soups Made Easy