Crimini Cups

One of the best ways to use mushrooms, such as crimini and portabella, is to use the cap as part of an open-faced sandwich, topping it with whatever you like. I often make mushroom pizza with a portabella mushroom “crust”. It saves the carbs and the time! For this recipe, I used crimini mushrooms, which work well for bite-sized appetizers or snacks, and I topped each mushroom with chopped canned pickled beets, herb goat cheese and lemon garlic vinaigrette, all garnished with chopped parsley. The result is irresistibly colorful and packed with just the right amount of bite from the pickled beets and creaminess from the herbed goat cheese.


Glow power:

Crimini mushrooms (also called “baby bellas”): have only 3-4 calories per one, are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.

Crimini Beet and Goat Cheese Cups

by Aylin @ Glow Kitchen

Cook Time: 10 minutes

Ingredients (8-10 servings)

For the Base

  • 8-10 crimini mushrooms, stemmed
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup canned pickled beets, chopped
  • 1-2 ounces herb goat cheese
  • Chopped parsley for garnish

For the Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • Juice of half a lemon
  • 1 clove garlic, chopped


Begin by washing the crimini mushrooms with a wet towel. You don’t want to run them under the sink, since the mushrooms will absorb the water and compromise the flavor later.

Stem the mushrooms and place them top-side down on a baking sheet. Season with salt and pop into the oven at 350 degrees Fahrenheit for 10 minutes, or until they are soft, but not mushy or completely without some stature.


Meanwhile, whisk together 3 tablespoons of extra-virgin olive oil with the juice of half a lemon. To the mix, add the garlic clove chopped as finely as possible. Dice the pickled beets.


To serve, top each crimini cap with the pickled beets, a teaspoon of the lemon garlic vinaigrette and crumbled herbed goat cheese. Garnish with chopped parsley.




The dish is decidedly earthy, but there is enough tang from the pickled beets to bring some oomph. The garlic isn’t shy either.



Bon Appetit!

xo Aylin

Onion Blossom

I’ve always wanted to try this. You could dip the onion into batter and fry it for a massive onion ring shaped like a blossom, or you could keep it simpler, and healthier, by baking it. Afterwards, garnish with whatever floats your boat – shredded cheese, herbs, or truffle oil – or dip the pieces into mayonnaise, ketchup, or your own creative sauce. Baking this also makes the house smell amazing.


A flower that glows without the sun…

Onions: have anti-inflammatory, anti-septic, anti-coagulant and anti-bacterial properties, are high in iron and beneficial for the treatment of anemia, lower blood pressure, lower LDL (bad) cholesterol, thin blood and dissolve blood clots, cleanse the blood, act as a diuretic, prevent hair loss (if its juice is applied to the scalp), boost the immune system, complement diabetes treatment, prevent osteoporosis, liquefy mucus in lungs, are a potent aphrodisiac, and treat urinary tract infection.

All you need is 1 onion, about 1 tablespoon of extra-virgin olive oil, and dash of salt.


Begin by slicing off the top of a Vidalia onion. Do not slice the other end, because that is the part that will hold the blossom together.


Begin to cut the onion in half across the middle, but not through the stem. Cut just to the bottom, keeping the stem intact.


Continue to cut the onion in half across the middle, forming eighths.


Open the onion parts delicately, making sure not to snack the pieces from the stem, until the onion resembles a blossom. Place on a baking dish, brush with olive oil, season with salt, and pop into the oven at 400 degrees for 25 minutes.



Voilà! Have fun with this one.