Tag Archives: portobello mushrooms

Polenta Stuffed Portobellos

In anticipation of the upcoming season, I signed up for the same CSA I used last year. For those of you who haven’t heard of CSA, it stands for Community Supported Agriculture, and basically means you sign up with a local farm and receive a share of whatever they happen to pull out of the ground every week during the growing season. My family and I loved doing this last year. Not only did we have enough food for $25/week that we had to work to eat it all, but we got to try a lot of new things that we may not have otherwise purchased, and everything was just about as fresh and delicious as it could possibly be without going out and picking it yourself. I am not a talented gardener, and I don’t have room to do it even if I was so this is the perfect way for us to have local, farm fresh veggies all through the summer and fall.

Shortly after signing up, I happened upon this gorgeous cookbook, The Forest Feast, by Erin Gleeson, and it was just bursting with simple and gorgeous vegetable dishes. I couldn’t resist. For those who know me, you know I have a tragic cookbook addiction and it had been a while since I had fed the beast. I needed it. Really, I did.

This is the first recipe I made out of my new little treasure. I made a few minor changes based on the contents of my fridge, but I have to say, these are deceptively simple. For a vegetarian dish I found it to be filling and complex, and the mushrooms add a nice “meaty” texture that was quite satisfying. Her photo shows a beautiful portobello with a dainty scoop of polenta and a sprinkle of veggies. Mine were less pretty since I just piled everything on there (who are we kidding, the creamy polenta is the best part!), but they were every bit as delicious. I’m guessing after she took that photo she piled some more stuff on hers too.

Don’t like mushrooms? I would make this same recipe with sweet bell peppers or a slab of grilled eggplant (and probably will!)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos
(from The Forest Feast)

4 portbello mushrooms
1 cup polenta
1/2 cup grated parmesan
2 tbsp. butter
1/2 pound brussels sprouts
1 red onion
Olive oil or butter
Salt and pepper

Heat oven to 375˚. Put portobellos on a baking sheet. Remove stems and discard. Drizzle each with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until tender.

While portobellos are cooking, thinly slice brussels sprouts and red onion. Heat a skillet to medium, add a drizzle of olive oil and/or a tbsp. of butter and cook slowly to caramelize, about 15 minutes (turn down to medium low if veggies are browning too quickly, you want them nice and soft, not scorched).

Meanwhile, bring 3 cups of water to a boil. Add a dash of salt. Add polenta and stir. Turn heat down and simmer for 10-15 minutes until liquid is absorbed. Remove from heat. Add 2 tbsp. butter and parmesan cheese. Stir well until everything is melted. Add salt and pepper to taste (I always wait until after I’ve added the cheese since it can sometimes be very salty on its own).

Assemble mushrooms. Start with the mushroom, add a big spoonful or two of polenta and top with vegetables. Finish with a sprinkle of cheese if desired.

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Harvest Enchilada Stacks

One of my very favorite friends is a vegetarian.  She also happens to be one of my favorite guinea pigs when it comes to trying new recipes, especially of the vegetarian variety.  Whenever she is coming over, I try to flex my flabby vegetarian muscle and do something creative that she doesn’t eat all the time.  To take the challenge up a notch, her husband is watching the carbs lately, so easy solutions like pasta are out the window.  Fine by me.  On this occasion, it gave me a chance to try out some enchiladas I had been dreaming up.  You could of course use whatever veggies or meat you like in these, but I did like this combo, especially the mushrooms!

I make verde sauce quite often, so I wanted to try something different and do a red sauce from scratch instead.  The dried peppers added a nice earthy/smoky tone that really went nicely with the fall/winter veggies.  I actually made a bigger batch of the pepper base so I’ll have it on hand for a couple more enchilada dinners later in the month.  Mmm, can’t wait!

Harvest Enchilada Stacks

Harvest Enchilada Stacks

Harvest Enchilada Stacks

2 dried pasilla peppers
2 cups boiling water
1/2 onion, chopped
2 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
2 tsp. salt
2-3 cans tomatoes, crushed or blended up

Other ingredients:
3-4 portobello caps, sliced
1 delicata squash, seeded and diced (peel if you want – I didn’t)
1/2 cup red onion, diced
1/2 cup corn kernels
2 cups baby spinach, coarsely chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
2 tbsp. brown sugar
1 cup crumbled Queso fresco
Corn tortillas
2 green onions, thinly sliced

To make sauce:  heat oven to 400˚.  Toast dried peppers 3-4 minutes in oven.  Put in a bowl and pour 2 cups boiling water over them.  Let them sit and soften for 10 minutes and then pureé in a blender.  Set aside.  If you haven’t blended up your tomatoes do that, then set those aside as well.

In a medium saucepan, saute onion for 2-3 minutes.  Add garlic and cook another minute.  Add crushed/blended tomatoes and seasonings to pan. Add pepper mixture (if you don’t want as strong a pepper flavor, you may want to add this gradually, tasting as you go).  Bring to a boil, then turn down heat and let simmer for 20-30 minutes until reduced and slightly thickened.  Taste and adjust seasonings if needed.  If pepper taste is too strong, you can add another can of tomatoes if you wish to mellow it out.

In a large skillet, heat a drizzle of olive oil over medium heat.  Add portobellos, squash and onion.  Cook, stirring often, 4-5 minutes until veggies are tender.  Add garlic, spinach and corn kernels.  Cook another 1-2 minutes, until heated through and spinach is wilted.  Add seasonings and brown sugar.  Cook and stir an additional minute.

Yummy veggies

Yummy veggies

Turn oven down to 375˚.  On a large baking pan or casserole dish, ladle out enough sauce to cover the bottom of the pan.

Just getting started.

Just getting started.

Build your stacks on top of the sauce, starting with a corn tortilla, then a scoop of veggies, then a sprinkle of cheese (if desired).

Working on the 2nd layer.  Are you hungry yet?

Working on the 2nd layer. Are you hungry yet?

Continue with another layer just like the first.  End with tortillas.  Ladle sauce over the top of the stacks until well coated (you might not use all of your sauce, freeze leftovers for another day).

Don't skimp on the sauce!  If you have leftover sauce, you can freeze it for later or serve it alongside.

Don’t skimp on the sauce! If you have leftover sauce, you can freeze it for later or serve it alongside.

Crumble remaining cheese all over the top and sprinkle with green onion.

Beautiful!  All ready for the oven.

Beautiful! All ready for the oven.

Bake at 375˚ for 15-20 minutes, until cheese is melted and starting to brown.  Serve hot.  Makes 5-6 enchilada stacks.

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Quinoa-Stuffed Portobellas

What do you make when you have one dinner guest who’s a vegetarian and one who’s watching the carbs?  It’s a challenge, but not insurmountable.  For this meal I combined these stuffed mushrooms with a big Harvest Salad.  I love portobellos, and they are perfect for stuffing with whatever strikes your fancy.  I gave these a little Greek spin with some feta and kalamata olives and if I do say so myself, they turned out great!  If you’re going “no carb” instead of low carb, add more veggies and ditch the quinoa.

Quinoa-Stuffed Portobella

Quinoa-Stuffed Portobellos

6 portobello mushroom caps
1 1/2 cups cooked quinoa
2-3 tbsp. olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups spinach
1/4 cup chopped kalamata olives
2 tomatoes, diced
1/2 cup feta cheese
Salt & pepper
1/4 cup chopped basil

Cook quinoa according to package directions.  Preheat oven to 375˚.  Remove stems from mushrooms.  Turn upside down on lined cookie sheet.  Sprinkle with salt & pepper and drizzle with a bit of olive oil.  In a little more olive oil, saute onions and garlic until soft.  Add spinach right at the end and saute a minute or so until wilted.  In a bowl combine quinoa, onion and spinach mixture, olives and tomatoes.  Season with salt & pepper.  Scoop into mushrooms.  Top with feta and basil.  Bake for 20 minutes.  Serve hot.

Quinoa-Stuffed Portobellos, ready to pop in the oven.

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