I should probably just focus on the positives. It’s one day after Thanksgiving and I realize how many things I have to be thankful for. I have a wonderful family, supportive friends, a roof over my head, a job in the field I earned a degree in, fresh and healthy food in my refrigerator, and so much more.
Yet, as I was choosing clothes to wear today and all I could think was “Do people wear their cardigans open? Is this an acceptable look? Does this scarf match with what I’m wearing? My gosh, I’m 27 and I still have no idea what goes with what!” Isn’t this a skill I was supposed to master before I hit my mid to late twenties? I’m still trying to convince myself I’m in my mid twenties, though by June I’ll have to just admit that I’ll officially be in my late twenties.
Trying to match a scarf to an outfit (and a somewhat bland one at that) is one thing, but then trying to tie it in a flattering way is a whole other issue (for me anyway – probably not for most normal folks who can just tie a scarf and have it look okay). Meanwhile, my cardigan is completely wrinkled (my grandma would have my head if she saw me). I’m trying to just convince myself that it’ll get smoothed out from wearing it. Clearly there’s no need for an iron to actually make the shirt look presentable (a bit of sarcasm, but I generally try to avoid using the iron at all costs).
What I’ve concluded is that if I’m going to only put half the effort in by leaving my hair in a pony tail, wearing glasses, and a half wrinkled cardigan, then I should probably just throw in the towel and not even worry if the scarf I’m wearing matches because lets all just admit that at this point it probably doesn’t really matter. I look somewhat disheveled anyway.
Really this post was not supposed to be about my lack of ability to pick out clothes that match (although now most of you know from reading this post, that this is a skill I have clearly not mastered). This post was supposed to be about the delicious stuffed portobello mushrooms I made. The pesto gave the quinoa a rich flavor, while the avocado added a buttery texture to the dish. The quinoa complemented the flavor of the filling mushrooms. Read on for a recipe which promises not to disappoint (unlike my outfit or spelling skills, which let me down fairly often).
Portobello Mushrooms Stuffed with Pesto Coated Quinoa:
1 cup of quinoa
2 cups of water
2 tsp of olive oil
4 portobello mushroom caps, rinsed, patted dry, and stems removed
salt, pepper, and garlic powder to taste (for the mushrooms)
2 tbsp of pesto
1 tomato, diced
1/2 an avocado, halved and diced
1/4 tsp of salt, pepper, and garlic powder
1- Add the quinoa and water to a pot. I set the heat to medium and waited until the water was boiling before turning the heat down to medium-low and letting the quinoa simmer for about 20 minutes until the water was absorbed.
2- While you are waiting for the quinoa to finish and after it has been cooking for about 10 minutes, then add olive oil to a frying pan and let it heat over medium heat. Add the mushrooms when the pan is hot. Sprinkle the spices on as the mushrooms begin to cook. Turn them when they start to brown on one side (about 5-7 minutes). Let them cook for another 5-7 minutes on the other side. Take them off the heat when they’re tender.
3- Add all of the rest of the ingredients to the quinoa when it is finished. Stir it and let it sit to let the flavors combine.
4- When all layers are finished and prepped, start by placing all of your mushrooms with the tops facing down. Fill each with quinoa mixture and finally top with the extra avocado pieces (if desired). Serve immediately. Enjoy!