Stuffed Mushrooms


I made these for Grandpa Mel at Christmas and the sausage usually used in stuffed mushrooms was not missed at all.  They were delicious


20 medium  white mushrooms
1/2 cup fresh Parmesan cheese finely grated
2 cloves garlic minced
2 Tb chopped Italian Parsley
1 small shallot chopped
salt and pepper to taste
4 Tb olive oil

Preheat oven to 400 degrees


Hollow out mushroom caps and remove stems.  Chop stems and   add garlic,parsley,shallot and salt & pepper .  Heat 2 Tb olive oil in skillet and saute ingredients for 5 minutes, add Parmesan cheese. Grease baking dish with 2 Tb Olive oil, fill mushroom caps and place in baking dish.     Bake 20 for minutes 

Serves 6

Light and lemony, very versatile too:  add your favorite fresh herbs to change up the flavors.  I use this to marinate chicken and  have used dill or thyme and parsley.   Use your favorites to add huge flavor to your chicken


Lemon-Mustard vinaigrette / Marinade



1/2 tsp salt
1/4 tsp pepper
6 tsp fresh lemon juice
2 Tb apple cider vinegar
2 cloves garlic minced
2 Tb spicy mustard
2 tsp Honey
1/4 cup water
6 Tb olive oil

in small bowl combine salt,pepper,lemon juice, vinegar, garlic,spicy mustard, honey and water.  slowly whisk in olive oil.

Add preferred fresh herbs:  Dill,Thyme, Rosemary, Cilantro,Parsley

Homemade Salsa

I am not a fan of store bought salsa, and I like a smooth texture. This salsa is the best of both worlds.  You can blend it smooth, or make it with more texture by pulsing just a few times.


2   10 oz cans diced tomatoes with green chile's
1    28 oz can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup chopped onions
2 cloves of garlic minced
1 whole jalapeno sliced thin with seeds and membrane  use 1 1/2- 2 for more heat

1/4 tsp cumin
1/4 tsp salt
1/4 tsp sugar
1 lime juiced



Combine all ingredients in order in food processor.  Pulse until desired consistency.  I do about 10-15 pulses.  Refrigerate salsa for 1-2 hours before serving to combine flavors.

   You can also make this in a blender.  Combine all ingredients and then spoon into blender in batches.  Then combine all batches together in large bowl and refrigerate 1-2 hours before serving.

Serve with tortilla chips

Makes 6 cups

Hello Family and Friends,   I'm back and Karen's Cooking Korner is going to share more recipes from my kitchen to yours.  I hope you will enjoy making and more importantly eating these new editions.  Happy Cooking!!     Love,  Karen