This is a simple recipe that I always kept thinking back-n-forth if it was worth sharing it here in my blog, but after serving this dish to my friends I realized that not many know about this unique flavor combination. I would love to call this breakfast a lazy day fix up but with no compromises on the taste front.

Eggs and Avocado on a toast was a combination we loved for a very long time, but ever since we got hooked with the taste of pesto, we’ve been frequently switching avocadoes with pesto. That being said, breakfast with eggs weren’t that common in our house until we recently upgraded to this recipe with the addition of mushrooms, and it has been on a roll ever since!

It’s a protein rich breakfast which is so filling and satisfying with all the different taste combinations. The aroma and the flavor of basil pesto combined with the goodness of egg, and the spiciness from the chili oil – it’s a flavor explosion from the first bite.

Let’s check out the various options to customize this recipe per your choice:

1. Veggies – Mushrooms and Spinach are my go-to additions for this recipe but you can opt for your favorite veggies.
2. Pesto – You can use homemade pesto which is always the best, but for a quick fixup storebought pesto would work too.
3. Chili oil – I usually prefer Trader Joe’s Crunchy Chili Onion Oil, but you can use homemade or any other brand of your choice.
4. Egg – You can cook it according to your likeness; fried/scrambled/runny/poached/boiled, anything works like a charm, I prefer fried egg with a runny yolk!
5. Open Toast or Sandwich – I love to serve this recipe as an open toast with one slice of bread but it’s a personal preference. You can use 2 slices of bread to make it as a sandwich which also works great.

This recipe is perfect as a breakfast, brunch or dinner – it is incredibly good and enjoyable at all times of the day!!

Enjoy, Happy Cooking…!

Interested in other egg/breakfast recipes? Check these out:

• Egg Curry with Coconut Milk
• Avocado Egg Toast
• Buttermilk Pancakes
• Homemade Breakfast Sausage

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Pesto Mushroom Egg Toast

Sharing one of the Yummiest yet Simplest Breakfast; Bread Toast with Eggs, Pesto, & Mushrooms, topped with a hint of Spicy Chili Oil!!

Course Breakfast

Cuisine French

Keyword breakfast, egg toast, pesto

Prep Time 8 minutes minutes

Cook Time 10 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Akhila

Ingredients

• 2 eggs
• 2 cups of mushroom
• 4 slices of bread
• Pesto (homemade / store bought, as required)
• Chili oil (as required)
• Oil / Butter (as required)
• Salt and pepper (as required)

Instructions

• Mushrooms: Wash, clean and pat dry the mushrooms, then thinly slice them. In a pan, add some oil and cook mushrooms with salt and pepper until they are cooked well.
• Bread: Toast the bread in a toaster, or spread butter and toast on a pan on both sides.
• Egg: Cook egg according to your likeness, I like fried egg with a runny yolk and topped with chili oil.
• Serve: On to the toast, generously spread pesto. Top withmushrooms and fried egg. Enjoy right away!!!

The post Pesto Mushroom Egg Toast appeared first on Pepper Delight.

Mushroom & Chicken are a combination that always go well together, add some cheese to it and all the better! This is one of our favourite dinner recipes which has been a frequent at our dinner table since a few months.

The best part of the cook is; minimal spices, no marination, no sauce preparation; just throw everything together onto the baking pan, and bake! To save time, you could cook the mushrooms in parallel on a pan and later top on to the cooked chicken along with some cheese. Give it a quick final bake for a few more minutes and there you have, a scrumptious dish with a classic melted cheese look!!!

The recipe comes out really well with the chicken being incredibly tender, umami meaty flavors from mushrooms along with the cheesy goodness. It pairs wonderfully with steamed broccoli, and to take it a step further you could add pasta and have a fancy dinner.

Pro tip: I highly recommend checking the internal temperature of the chicken using a digital thermometer, as the cooking time depends on the size of the chicken you are using. The temperature should reach 165-degree F.

Interested in other Baked Chicken recipes? Check these out;

1. Baked Chicken Meatballs
2. Honey Soy Glazed Chicken Drumsticks

Enjoy, Happy Cooking…!

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Baked Mushroom Chicken

Cheesy Baked Mushroom Chicken! My go-to recipe for a quick weeknight dinner.

Course Main Course

Cuisine American

Keyword baked chicken, baked mushroom chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 3 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp oregano
• Salt and pepper (according to your taste)
• 2 tbsp olive oil
• 8 oz. mushrooms (sliced)
• 1 cup shredded mozzarella cheese

Instructions

• Preheat oven to 425-degree F. Clean and pat dry chicken. Mix the spices in a small bowl; onion powder, garlic powder, oregano.
• On to a baking dish, add some olive oil and place the chicken. Season generously with salt, pepper and top with spices. Rub all over the chicken on both sides.
• Place the dish in the oven and bake the chicken for 18 minutes for a smaller breast or 22-25 minutes for larger ones. Check with a digital thermometer and it should reach 165-degree F.
• While the chicken is cooking in the oven, heat a pan with olive oil, add mushrooms and season with salt and pepper. Cook until they are tender.
• Once the chicken is cooked, take the baking dish out of the oven and top the chicken with mushrooms and cheese. Place the dish back in the oven and bake for an additional 2-3 minutes until the cheese is melted.
• Serve with a side of steamed broccoli. Enjoy!

The post Baked Mushroom Chicken appeared first on Pepper Delight.

The week started as a really interesting one with so many things happening and me getting totally busy in my “blog world”. I finally got hold of a copy of “Plate to Pixel – Digital Food Photography & Styling” by Helene Dujardin, a book I have been longing to read. If you are serious about food photography, this is the right choice. The simplicity in the writing and the stunning photos are a real inspiration, especially if you are a newbie.

So as I was saying about my week, after a late Friday night at my friends place chit chatting and watching a movie, my Saturday morning turned out to be a slow n sleepy one and all I needed was a “minimal effort lunch”. So I decided, it’s going to be a meatless Saturday with mushrooms as the highlight! Ohh by the way, I love mushrooms and its combination with all sorts of ingredients, like garlic, broccoli, peas or chicken.

And here I have from my collection, one of my few recipes for a comfort food with minimum ingredients. It is super easy to cook and you can vary the ingredients with protein or other veggies per the availability in your pantry.

This time I’ve skipped preparing my white sauce, instead made it simple with only garlic, mushrooms and peas, and topped with some grated parmesan cheese. If you love the creamy texture of the white sauce, you can check out my previous pasta recipe and mix it to this dish. Both taste delicious…!!!

Enjoy…!!

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Spaghetti with Garlic, Mushroom and Peas

A simple no-sauce veggie pasta with Garlic, Mushrooms, Peas and Parmesan Cheese. 

Course Main Course

Cuisine Italian

Keyword pasta, vegeterian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

• 8 ounces of spaghetti/linguine
• 3 garlic cloves (finely chopped)
• 1 cup peas (thawed, I used frozen peas)
• 1 cup mushrooms (8-10 nos)
• parmesan cheese (grated)
• 2 tbsp butter
• salt as required
• pepper (as required)
• olive oil (as required)

Instructions

• Prepare spaghetti as per package instructions to al dente. Drain it and toss with olive oil to prevent sticking.
• Clean and pat dry mushrooms, slice into small pieces.
• Heat butter in a pan on a medium flame, add sliced garlic and saute for a while until tender.
• Add mushrooms and peas, salt and pepper, mix well and close the lid to cook for 5 minutes.
• Toss the noodles into the pan and stir to combine well. Add grated parmesan cheese and garnish with fresh chopped parsley leaves (optional).
• Serve immediately.

The post Spaghetti with Garlic, Mushroom & Peas appeared first on Pepper Delight.

A simple veggie sandwich loaded with mushrooms, avocados, red peppers, spinach and tomatoes, in a delicious combo with a tangy goat cheese!!!

Sometimes all you need is a fresh sandwich which is light to your stomach and keeps you healthy, calm and relaxed, and unwind the rest of your day with some light music.

This sandwich combo is so yummy with the fresh avocados, and vegetables sautéed in olive oil with some crispy bread, makes it light and yummy …

Enjoy…!!!

Prep time        : 10 minutes
Serves             : 1 – 2 servings

INGREDIENTS

• 2 avocados (sliced into cubes)
• 6 mushrooms (sliced)
• ½ of a red pepper (sliced)
• 1 tomato (chopped)
• 1 handful of spinach
• 2 oz goat cheese (softened)
• 6 slices of multigrain bread (lightly toasted)
• butter (as required)
• salt (as required)
• pepper (as required)
• olive oil (as required)

INSTRUCTIONS

1. Heat olive oil in a pan and saute the sliced red peppers, tomato, spinach, and mushrooms for 2 – 3 minutes. Season with salt and pepper.
2. Apply butter on the bread slices and toast lightly.
3. Spread the sautéed vegetables with sliced avocado on one slice and apply goat cheese on the other.
4. Sandwich them and enjoy…!

Note:

Goat cheese taken out straight from your refrigerator can be hard and chunky, making it difficult to spread. You can either leave it for an hour to warm up to the room temperature and soften, or add a spoon of milk to it and mash, making it light and spreadable.

The post Veggie Sandwich with Goat Cheese appeared first on Pepper Delight.

I love mushrooms, so does my husband.  But we often use it as a side dish or an appetizer, and this was my first soup with mushrooms. Whenever we invite friends over to our house, most of our dishes end up being non-vegetarian and it so happened once that my husband suggested a soup for a change, preferably vegetarian, something which we have not made in a while. That’s how I ended trying this out, but unlike the plain/clear soup versions I thought to give it a creamy twist, and it turned out to be pretty good.

I wanted to make a pure vegetarian version of this recipe, and so I have used water instead of chicken stock which is commonly preferred, and it still tasted delicious.

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Creamy Mushroom Soup

A delicious creamy mushroom soup in less than 30 minutes, perfect for your Soup Day…!!

Course Soup

Cuisine American

Keyword creamy soup, mushroom soup, soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Akhila

Ingredients

• 8 baby bella mushrooms
• 2 tbsp unsalted butter
• ½ of a yellow / white onion (sliced)
• 2 cloves garlic (chopped)
• 1-2 tbsp flour
• ½ cup heavy cream
• 1 cup water
• parsley leaves (chopped, optional)
• pepper (as required)
• salt (as required)

Instructions

• Wash and clean mushrooms, pat them dry. Slice into small pieces.
• Heat butter in a pan, add sliced onions and garlic. Saute until the raw smell subsides and the onions become soft.
• Add sliced mushrooms, salt and pepper and saute well. Close the lid and cook for 1 minute.
• Combine with flour on low heat, stir, then add water and mix well.
• Fold in heavy cream and stir well, heat until it starts to thicken up.
• Check seasoning and garnish with parsley leaves (optional).
• Serve warm with bread.

Notes

Do not overcook the onions nor allow it to turn brown.

The post Creamy Mushroom Soup appeared first on Pepper Delight.

White sauce also known as Bechamel sauce, is one among the mother sauces of French cuisine and is used as the base in many pasta dishes.  It can be prepared at home easily, and nothing beats a fresh homemade sauce. Pasta combined with chicken, broccoli, and mushroom in a white sauce makes the perfect Italian dish at home.

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Chicken Pasta with White Sauce

Chicken Pasta with Mushrooms and Broccoli, in a Creamy White Sauce.

Course Main Course

Cuisine Italian

Keyword pasta, white sauce pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For White Sauce

• 2 tbsp flour
• 2 tbsp butter
• pepper (as required)
• salt (as required)
• 3/4 cup milk

For Pasta

• 8 oz Penne pasta (or pasta of your choice)
• 1/2 cup chicken broth (low sodium)
• 9 oz large chicken breast
• 1/2 cup broccoli (chopped)
• 1/2 cup Portobello mushroom (chopped)
• 1 cup white sauce (recipe mentioned above)
• 3 tbsp butter
• 3 cloves garlic (finely chopped)
• 2 tbsp parsley (chopped)
• olive oil (as required)
• pepper (as required)
• salt (as required)

Instructions

For White Sauce

• Melt butter in a pan, add flour and whisk vigorously to prevent sticking to the bottom.
• Add milk and whisk in low heat for 2 minutes until it becomes thickened.
• Season with salt and pepper.

For Pasta

• Cook pasta as per the instructions specified in the packet. As it gets cooked, drizzle olive oil to prevent pasta from sticking.
• Clean and slice chicken into small pieces. In another pan cook chicken with water, salt and pepper. Keep aside once cooked.
• In another pan add butter, as it melts add chopped garlic. Saute on low heat till it loses its raw smell.
• Add broccoli florets and mushrooms. Season with pepper and salt. Close the lid and cook for 2 minutes.
• Add the cooked chicken pieces and mix in white sauce.
• Add pasta and chicken broth.
• Bring to simmer by cooking in low heat till the sauce starts thickening.
• Garnish with chopped fresh parsley leaves.

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