This past Saturday I decided to check out the farmers market in Downtown Portsmouth. Boy am I happy that I did! I found lots of yummy produce, freshly baked breads, jellies & jams, beauty products and more. I always try to support local farmers instead of purchasing from big brands that ship across the country. This is an easy and great way to help the environment as well. If you are ever in the neighborhood on a Saturday morning stop by.
Check out their Facebook page here.
Optional: Balsamic Reduction
What you need:
1 Medium Onion
1 Yellow Squash
2 Yellow Potatoes
1 Garlic Clove
3 Large Portabella Mushrooms
1/2 cup Vegan Cream Cheese
Salt & Pepper to Taste
Sprinkle of Cayenne Pepper
Sprinkle of Paprika
1 Ripe Avocado
1 Bunch Cilantro (handful or about half a cup)
2 Tbsp Olive Oil
1/2 Cup Balsamic of Choice (I used Cranberry Pear)
2 Tbsp Agave Nectar
What you do:
Dice squash, onion, potatoes & garlic. Saute in pan with a small amount of olive oil. Veggies will take about 20 minutes to soften. Add garlic at the 20 minute mark or it will burn. Pre-heat oven to 350. Clean the mushroom and remove the stem. Spread the cream cheese onto the mushroom. Transfer to oven proof dish and stuff mushrooms with the cooked veggies. Bake in oven for 20 minutes.
While mushrooms are in the oven prepare the avocado relish. Scoop one whole avocado into a food processor. Add cilantro, juice from one lime and olive oil. Blend/pulse until smooth. Set aside.
If you choose to add a balsamic reduction simply add balsamic to a small pot and put on medium heat for about 15 minutes. Add agave within the last 5 minutes to thicken.
Put everything together:
Once mushrooms are finished. Remove them from the oven and transfer one to a plate. Top with avocado relish and balsamic reduction. ENJOY! :)
Be sure to share this recipe on Pinterest. I look forward to reading your comments and blog recommendations.