Portobellos cradled in Love

by KalaLea on April 8, 2011 • Posted in Recipes

Recipe by KalaLea K

photo_portobello_love

Serves 4 peace lovin’ hillbillies (1 whole pepper per 2 persons)

I’ve been making this side dish for years. Another easy, throw-in-the-oven dish that’s filling, portobello mushrooms are actually large cremini mushrooms. They also contain more potassium than a banana plus they hold large amounts of an antioxidant called L-ergothioneine. Antioxidant = immune builder and this equals GOOD.

PRE-HEAT OVEN: 350 degrees Fahrenheit

YOU WILL NEED:
2 whole red peppers (you’re going to stuff them so get full-looking peppers)
3 portobello mushrooms
1/2 large onion chopped finely (i used red onion this time)
2-3 cloves garlic chopped
2-3 TBSP olive oil
1 TBSP balsamic vinegar

SPICE MIX:
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried thyme
1/2 tsp of paprika
1/2 tsp Salt

COOKWARE:
chef’s knife
glass baking dish or a pie pan will do
large bowl
medium to large spoon

CHOP it UP!
• Dice your onion
• Peel and chop your garlic finely
• Chop the portobello mushrooms in small pieces
• Rinse and cut each pepper in half (remove the white part and the seeds)

PREP it UP!

1. In a large bowl, add olive oil, balsamic vinegar, spice mixture, onions, garlic, and mushrooms
2. With a wooden spoon, mix everything together until mushrooms, etc are well coated
3. In small glass pan, place the red pepper halves with the opening facing up
4. Put the mushroom mixture inside of the red pepper halves
5. Put the extra mushroom mix in the pan around the peppers and add a teeny bit of water so the pan doesn’t burn
6. Cook for 15 minutes ( or until you think it’s done)
7. Don’t hesitate – Clean while you wait :)
8. Turn off the oven, let the dish cool then taste the cooked mushroom mixture to see if it needs any salt or a splash of balsamic vinegar — a pinch of cayenne pepper is lovely too.

photo_portobellos_love2

EAT!!
Serve with cooked millet and a sunflower sprout salad (as shown here). Have a cozy weekend and Bon Appétit!

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Kathleen Madigan – Vegetarians
mission #2: personal investigation

What’s in Season: Spring

Apricots
Artichoke
Arugula
Asparagus
Avocado
Beets
Carrots
Cherries
Collards
Fennel
Mango
Mint
Pineapple
Radishes
Rhubarb
Snow Peas
Spinach
Strawberries
Sugar Snap Peas
Vidalia Onions


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