A blog by ordinary people about living an extraordinary life
For our first guest blogger I went all the way California. My sister Jenn moved to the left coast the day after Meg and I got married. Recently married herself (just celebrated her 4-monthaversary with her husband Gareth), she has been eating a meatless diet for a long time, well before it was in vogue. I am always envious of the fact that you can get an avocado for $1 or less in California, and of course the “cold” 65 degree winter days 🙂 In her first of hopefully many posts, Jenn shares with us a recipe for stuffed portobello mushrooms, I can’t wait to try these at home.
Portobello or portabella mushrooms are the type of “meaty” and satisfying vegetable that appeal to omnivores and vegans alike. They offer diverse meal possibilities as they can be grilled, fried, roasted, creamed, or sauteed. Widely available year-round, they’re best in either spring or fall and should be purchased when firm and plump (your instincts will probably guide you to avoid the shriveled and slimy ones). Stored in a brown paper bag in the fridge, they can last from seven to ten days. Don’t rinse mushrooms until you’re ready to use them and clean them by wiping gently with a damp cloth or brush. The stems should be removed before cooking. In addition to cooking up deliciously, portobellos are bursting with nutrition, including potassium, niacin, selenium, zinc, magnesium, riboflavin, and antioxidants. What’s not to love? At our house, we have often used portobellos to create burgers (briefly marinating them with some olive oil, basil, garlic, salt, and pepper before grilling), but when I came across a recipe for stuffed portobellos in Vegetarian Times magazine, I was eager to experiment with preparing them in a new way. I modified the recipe a bit to use what I had on hand and was delighted with the results. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Spray mushrooms with cooking spray and sprinkle gill sides with salt and pepper. Place mushrooms gill side down on baking sheet and roast ten minutes, or until they have begun to soften. While the mushrooms are roasting, heat some olive oil over medium heat in a skillet. Saute a small diced white onion with two cloves minced garlic and a tablespoon of chopped thyme. After three or four minutes, add two large handfuls of fresh or frozen spinach and cook stirring occasionally until most of the liquid has evaporated. Stir in a small diced tomato and an ounce of feta or goat cheese, continuing to warm until cheese has melted. Remove your skillet from heat, bring your mushrooms out of the oven, and fill them with the mixture, mounding on top and packing down gently. Bake the filled mushrooms for an additional 20-25 minutes or until the top browns and the mushrooms are tender. I served them on top of brown rice seasoned with a little lemon juice and salt and pepper. In a word: scrumptious.