Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog.
I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree.
Overall, very good and hearty vegetarian dish.

Ingredients
1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained

2 tbs of olive oil, divided
1 tbs of water
1 tsp dried rosemary
1 garlic clove, crushed
1/4 tsp of salt
1/4 tsp pepper
4 large portobello mushrooms, stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped.
1/2 cup of shredded pepper jack cheese

Directions
In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and pepper.
Processed until pureed.
Place mushrooms on broiler pan coated with cooking spray. Broil 4 inches from heat, 6 to 8 minutes a side.
In a small skillet saute pepper, onion, and zucchini in remaining oil.
On portobellos, spread puree, then top with vegetable mixture. Top entire thing with cheese.
Broil mushrooms again for 2 to 3 minutes.

Changes I made!
I didn't make any, but the combination of the veggies and puree could easily be a solid side dish on its own.

This recipe is from Taste of Home.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog