Stuffed Italian Portobellos 4 portobellos scrubbed with stems removed
1 1/4 cups marinara sauce ( I use Barilla when I don't have homemade)
4 cups baby kale (or spinach)
1/2 small red onion, sliced
2 cloves garlic, minced
1 cup crumbled goat cheese
2 tbsp grated Parmesan
1 tbsp soy sauce or gluten free tamari/coconut aminos
1 tbsp olive oil + extra for sautéing
2 tsp balsamic vinegar
1 tsp dried oregano
salt and pepper to taste
Arrange mushrooms, gills side up on a baking sheet. Mix together soy sauce, olive oil and vinegar thoroughly and drizzle evenly over mushrooms.
To a hot pan, add a dash of olive oil and garlic, sauté one minute, add kale/spinach and a dash of salt and stir until greens are wilted. Set aside.
Add to the caps place 1/4 of the kale/garlic mixture on each mushroom. Layer on onions, marinara sauce, goat cheese, Parmesan, salt, pepper and oregano evenly.
Put on a 350 degree oven for 25-30 minutes uncovered, or until the cheese is bubbly and brown.
Serve with a big green salad.
For additional stuffing that goes great with the marinara sauce and kale/spinach combinations: try any of the following in any combination: red or yellow peppers, olives, zucchini, yellow squash, leeks, fennel, carrots, parsnips, sun dried tomatoes, capers or cauliflower.
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Portobello Burger with Romesco Sauce1 large portobello mushroom
2 tablespoons
1 tablespoon olive oil
1/2 garlic clove smashed (I ususally use jarred garlic for this)
Sprinkle each of celery salt, onion salt
Salt and pepper, to taste
Season portobello mushroom and drizzle with olive oil. Grill directly on the grate or on top of tinfoil for about 4-5 minutes on each side.
Spoonful of Romesco
Lettuce
Pickled Onion
1 ounce crumbled blue cheese, gorgonzola, or Roquefort
Romesco Sauce 1/2 cup roasted red pepper
Char your peppers on the outside, place them in a paper sack to steam, remove skins
1/4 cup whole peeled blanched almonds
1 garlic clove
1 tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp red pepper flakes
Add everything to a food processor and puree until it's smooth or the consistency you like. Add salt and more pepper flakes to your taste.
½ pound roasted red peppers
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
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Easy Pickled Onions2 medium red onions, halved and thinly sliced
2 cinnamon sticks
6 whole cloves
Pinch crushed red pepper flakes
1 cup apple cider vinegar
1/2 cup freshly squeezed lime juice
1/4 to 1/2 cup sugar
1 tablespoon kosher salt
Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 10 then drain. Add onions to glass jars or a bowl.
Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes.
Whisk in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed. Pour brine over onions.
Onion Recipe comes from Inspiredtaste.com
This next recipe comes from allrecipes.com. It's really tasty.
Portobello Orzo with Walnuts
1/3 cup
chopped walnuts or pecans
3 tbsp olive oil/coconut oil
1 small yellow onion chopped
1 clove garlic
1lb portobello or baby crimini mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta (If gluten free, use a quinoa or brown rice pasta)
Parmesan cheese
Parsley chopped
salt and pepper to taste
In a dry pan, toast your walnuts until they smell nutty. Remove and set aside. Warm 1 tbsp of oil in the pan and saute mushrooms seasoned with salt and pepper. Remove mushrooms from pan and set aside with the accumulated juices. Add onion to pan with remaining oil and saute, add garlic and let it cook until it smells aromatic. Add orzo pasta, coat with oil and onion. Add stock, seasoning with salt and pepper and put a lid on to continue simmering for about 15 minutes. When the broth looks mostly cooked, add in walnuts, mushrooms and sprinkle in fresh shaved Parmesan cheese and a sprinkle of parsley.
½ pound roasted red peppers
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
¼ cup blanched whole almonds
1 garlic clove
1 tablespoon sherry or red wine vinegar
¼ – ½ cup olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse.
- See more at: http://feedmephoebe.com/2012/10/the-simplest-romesco-sauce/#sthash.ZjiyRUNQ.dpuf
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