The Sexy Forever Recipe Bible by Suzanne Somers Page B

and place on a cookie sheet with the cavity side up. Fill each cavity with a heaping mound of the mushroom stuffing. Sprinkle the remaining ¼ cup Parmesan over the top.
    Place the cookie sheet under the broiler for approximately 5 minutes.
    Keep a close eye on them. Cook until the cheese bubbles and the mushroom caps get a little brown. If your broiler is very hot, the cheese may start to burn before the mushroom caps are cooked. In that case, lower the rack to allow the mushrooms to cook longer without burning the tops. Transfer to a platter and serve sizzling hot.
    MAKES 12 CAPS

roasted mushrooms with spinach, cheese, and pancetta
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

16 whole mushroom caps, stems removed and discarded
Sea salt and freshly ground black pepper
2 tablespoons (1⁄4 stick) unsalted butter, cut into small pieces
1 tablespoon olive oil
1 pound fresh spinach, washed and stemmed
½ cup finely diced onion
½ cup finely diced pancetta or bacon
1 cup fresh goat cheese
    Preheat the oven to 350°F.
    Place the mushrooms, stem side up, in a baking dish. Season with salt and pepper and place a small piece of butter in the center of each cap. Bake until cooked through, about 20 minutes.
    While the mushrooms are roasting, in a sauté pan over medium heat, add ½ tablespoon of the olive oil and the spinach. Sauté until the spinach is wilted. Set aside.
    In another sauté pan over medium heat, use the remaining ½ tablespoon of oil to cook the onion and pancetta until the pancetta is rendered of fat and the onion is slightly caramelized. Drain excess fat and set aside.
    When the mushrooms are cooked, remove them from the oven. When cool enough to handle, fill each with a spoonful of goat cheese, then top with spinach and the pancetta mixture. Serve immediately.
    MAKES 16 CAPS

wild mushroom risotto in mushroom caps
    PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
LEVEL 2

16 whole mushroom caps, stems removed and discarded
¼ cup chicken stock or broth, preferably homemade
3 tablespoons unsalted butter
3 cups mushroom stock or chicken stock or broth
3 tablespoons olive oil
½ yellow onion, finely diced
2 cups mixed wild mushrooms, thinly sliced (or regular mushrooms)
Sea salt and freshly ground black pepper
1 cup Arborio rice
½ cup dry white wine
½ cup finely grated Parmesan cheese
Fresh chervil leaves, for garnish
    Preheat the oven to 375°F.
    In an ovenproof dish, place the mushroom caps with the chicken stock and distribute 1 tablespoon butter over the mushrooms. Cover and bake for 25 minutes.
    In a saucepan, bring the mushroom stock to a boil and reduce to a simmer to keep warm. Place a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the onion. Continuously stir the onion so it does not burn or caramelize. When the onion is soft, after about 5 minutes, add the sliced wild mushrooms and the remaining tablespoon of oil. Season with salt and pepper. Sauté for 10 to 15 minutes, until the mushrooms are browned and slightly crusty. Add the rice and stir to coat with oil, onion, and mushrooms. Add the wine and reduce until almost dry. Once the wine is reduced, add half of the stock while stirring constantly. As the liquid is absorbed, continue to slowly add the remainder while still stirring. Continue until the risotto is cooked through. Turn off the heat and add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir gently to combine.
    Remove the mushrooms from the oven and fill each cap with a spoonful of warm risotto. Garnish with the chervil. Serve immediately.
    MAKES 16 CAPS

summer salad on a skewer
    HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 2

1 red onion, thinly sliced
¼ cup Champagne vinegar
1 teaspoon All Natural SomerSweet
Sea salt and freshly ground black pepper
¼ cup fresh raspberries
2 cups cubed (¾-inch) watermelon
1 bunch watercress, cleaned and picked over
1 tablespoon extra virgin olive oil
16 wooden skewers
    Place the sliced onion into