Forgive me for being so remiss in my postings as of late. I frankly have had a hard time coming up with anything original so we have been subsisting on our old standbys. Last night however, I came up with a stuffed portebollo mushroom that I think is quite sensational. Loaded with lots of herbs and savory goodness, this wonderful little entree is sure to please the entire family. Now since I was cooking for just my hubby and I this recipe is for two, however it is easily doubled, and the youngin's may only require half a mushroom. I paired it with a spinach salad with a strawberry basil vinaigrette, which complemented it beautifully. Bon Appetit!
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Store purchased tomato bruschetta for garnish
DIRECTIONS:
Preheat over to 425 degrees F. Clean and trim asparagus to 4". Clean mushrooms using a damp paper towel. Clean out the gills on the underside of the mushroom with a teaspoon. Place asparagus & mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven and bake for 10 minutes. Remove and set aside.
In your food processor, combine toasted walnuts and garlic. Pulse until a paste is formed. Add artichoke, herbs, capers, nutritional yeast, salt and pepper. Pulse until well combined. Through feeding tube add 3 tablespoons of olive oil (more if needed), and combine until contents are creamy.
Cut asparagus into 1" pieces reserving a few longer stalks for garnish.
In a medium sized bowl combine, grains, pesto mixture, and asparagus. Mix well. Fill mushroom caps with grain mixture and return to oven for 10 minutes to heat through.
Garnish with remaining asparagus spears and top with tomato brushetta.
Simple and simply delicious....enjoy!
INGREDIENTS:
2 large portobello mushrooms
2 cups cooked mixed grains (I used a combination of leftover brown rice, bulgar wheat, and quinoa), but you can choose whatever you like.
2-3 cloves garlic, chopped
1/2 can artichoke hearts in water, drained
1/4 cup fresh Italian parsley leaves
1/4 cup fresh basil leaves
1/4 cup fresh Italian parsley leaves
1/4 cup fresh basil leaves
1 tablespoons fresh thyme leaves
2 tablespoons capers, drained
sea salt
freshly ground black pepper
2 tablespoons toasted walnuts
2 tablespoons vegan parmesan cheese, or nutritional yeast
1/4 cup cup extra virgin olive oil
10 medium sized spears of asparagus 2 tablespoons capers, drained
sea salt
freshly ground black pepper
2 tablespoons toasted walnuts
2 tablespoons vegan parmesan cheese, or nutritional yeast
1/4 cup cup extra virgin olive oil
Store purchased tomato bruschetta for garnish
DIRECTIONS:
Preheat over to 425 degrees F. Clean and trim asparagus to 4". Clean mushrooms using a damp paper towel. Clean out the gills on the underside of the mushroom with a teaspoon. Place asparagus & mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven and bake for 10 minutes. Remove and set aside.
In your food processor, combine toasted walnuts and garlic. Pulse until a paste is formed. Add artichoke, herbs, capers, nutritional yeast, salt and pepper. Pulse until well combined. Through feeding tube add 3 tablespoons of olive oil (more if needed), and combine until contents are creamy.
Cut asparagus into 1" pieces reserving a few longer stalks for garnish.
In a medium sized bowl combine, grains, pesto mixture, and asparagus. Mix well. Fill mushroom caps with grain mixture and return to oven for 10 minutes to heat through.
Garnish with remaining asparagus spears and top with tomato brushetta.
Simple and simply delicious....enjoy!