You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls. 
Since our return from our big US tour in the trailer on Saturday I have virtually skipped breakfast so that I could work outside while it was still relatively cool. Today I decided to serve up brunch at 11:30am. Here it is. I sauteed some onions garlic red peppers and roma tomatoes until soft. Seasoned with oregano s&p and put in an earthenware dish. Made a nest in the center and cracked in an egg. Baled until set. Served with crusty French bread. 
My trip to the grocery store yesterday was to find fresh Texas Gulf coast shrimp. They looked so plump and juicy I felt sure I could come up with a recipe. Here is a really quick and easy recipe I adapted from the Food Network. It is sure to be on the table again the next time I see fresh gulf shrimp for sale.
We are back to eating asparagus again. Boy, this is a long season, but we both love it. Tonight we had chicken marinated in cilantro, lemon juice, ginger and olive oil. Cauliflower is good but roasted cauliflower is the best. Sprinkled with lemon juice, garlic and olive oil and salt and roasted at 400 degrees for 30 minutes. Just a sprinkle of of parmesan over everything.
David just returned from a week kayaking and fly fishing down in the gulf and I can report it was a success. 
So it's a variation on a common theme.
We certainly seem to eat a lot of asparagus at this time of the year. Last night, I pulled some of David's redfish out of the freezer for a quick an easy meal. I had some rice left over from the previous night and livened it up with sauteed garlic, green onions, tomatoes and a mix of parsley, cilantro, oregano and chives. SImple but very good.
When I roast a leg of lamb I know we are going to enjoy it for more than one meal. In fact, this time it was three. Spread out over a week of course. Tonight it is lamb hot pot. I fried up some onions celery and carrots. Added the diced potatoes along with the left over gravy. and enough water to cover. Simmered for a couple of minutes and then added the chopped meat. Serve with pickled beets and green beans.
When scallops are in season we can't get enough of them. It was just timely to find this delicious salad recipe in Bon Appetit this month. The dressing is made with orange juice, balsamic vinegar(it said white but I used the dark) olive oil, chopped ginger and cilantro. Baby spinach leaves, segmented oranges and some blanched asparagus (my addition) pour over the dressing and top with scallops which have been dusted with flour and sauteed in a small amount of butter. It suggested pressing coriander seeds into the scallops but I didn't have any so I dusted them with ground coriander. This recipe is destined to become a favorite.
It may look as though we have steak often, but in fact it is only on rare occasions. In between times I keep forgetting to take a photo of the dinner and some of these are out of sequence. Anyway, I served this with roasted vegs. Cauliflower, red onions, tomatoes,sweet potato and mushrooms. Roasted with olive oil and garlic.
Nothing like dressing up the cauliflower with a cheese sauce. Complements the redfish and garlic spinach perfectly.
Once in a while we have to have steak and usually it is filet. Grilled on the barbecue with broccoli and fingerling potatoes.
One thing about having a fisherman in the family is having your own supply of fish. Tonight ti was redfish, sauteed in a little butter and served with spinach and asparagus. A slice of Meyer lemon on the side and some crusty French bread to accompany.
I have given up buying farm raised salmon in favor of wild caught. I like to do salmon in the microwave with olive oil, garlic, ginger, green onions and a squeeze of lemon. A few left over potatoes heated sauteed with cherry tomatoes and garlic, asparagus and the last of my napa cabbage.
This is one of my favorite dinners. Indian pork curry. Don't know where the recipe came from, possibly Sunset magazine. I cut it out and put it in my book of favorites. The spices used include fenugreek seeds, ground cumin, coriander, turmeric and cayenne pepper. Saute a chopped onion and quartered cremini mushrooms in canola oil. Add the spices followed by skinless, boneless chicken thighs. Saute until no longer pink on outside. add one tin of chopped tomatoes and simmer covered until chicken is tender. Add a T of lemon juice and a handful of chopped cilantro. Serve over rice. Delish.
Vegetarian pasta with my favorite gemelli pasta. Not the easiest pasta to find. This is a dish in which anything that is in the fridge is added. Tonight it was orange peppers, baby spinach sauteed with garlic. Then some roasted roma tomatoes and two 'ice cubes' of pesto from the freezer. finished off with some dry cured olives (delish) sliced spring onions and parmesan. Nice thing is, there are some leftovers.
Nothing better than cauliflower with a cheese sauce. We devoured a whole cauliflower between us.
I served it with fingerling potatoes dusted with parsley and asparagus. A spoonful of my green tomato chutney on the side. Here is the recipe.
Texas redfish with a ragout of cannellini beans, wilted swiss chard, tomatoes, and garlic. The redfish was caught by my husband and the swiss chard and garlic from the garden. A slice of my own Meyer lemon.
