Tuesday, November 3, 2009

Stuffed Portobello Mushrooms

stuffed portobello mushrooms

Hello friends! Perhaps you've wondered where I've been all week? Perhaps you haven't. At any rate, I have been pretty much bedridden, trying desperately to get over The Cold That Would Not Leave. It's not swine flu, just a cold, but it has been the most ridiculously drawn-out cold I've had in years. It was like a slow motion cold. So when I was still feeling weak and hacky on Tuesday my boss told me to take the rest of the week off to rest and get better. And that's what I've done. Now finally today I am feeling like myself again. I imagine by the weekend I'll have energy to do regular stuff again. Which is good because I have an appointment to pick up a bunch of compost from a Facebook friend on Saturday. But that's a whole other story.

These mushrooms were made last week when The Cold That Would Not Leave was in its infancy. And they were awesome. Once again, I apologize for the wintery dark photos. I'll get the hang of seasonal photography soon, I promise.

Stuffed Portobello Mushrooms

6 medium sized portobello mushrooms
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp olive oil
2 cloves of garlic
2 cups chopped greens (I used kale and spinach)
1 rib of celery, chopped small
1 tbsp lemon juice
1 cup bread crumbs
1/4 cup nutritional yeast
salt and pepper to taste

Preheat oven to 350 degrees.

Wash and de-stem mushrooms. Place tops of mushrooms, undersides up, in a wide shallow baking dish.

Combine balsamic vinegar and soy sauce. Drizzle over mushroom tops.

Chop mushroom stems into tiny pieces.

Heat olive oil over medium heat and add garlic. Saute for two minutes, then add greens, mushroom stems, and celery. Stir until greens have wilted and darkened, approximately five minutes.

Add lemon juice, bread crumbs, nutritional yeast, and salt and pepper. Stir until well combined.

Spoon mixture onto mushrooms evenly until none is left. Bake for fifteen minutes, or until breadcrumb mixture begins to brown.

Makes six mushrooms. The two of us ate them all in one sitting, so if you're serving more than two hungry people you may want to make more.


Some Notes:

-It's All Wilco All The Time around here these days. While I was sick I watched I Am Trying To Break Your Heart and fell in love with the band all over again. So glad I paid a million dollars to get tickets to see them play here in March.

-The Man of Science ordered some wicked awesome Japanese knives for me to use in the kitchen. I will post photos of them soon because they have changed my life. They were supposed to be a Christmas present, but because I was home sick I was here to get the package when the postman dropped them off and hence the surprise was ruined. Which was annoying for the Man of Science but fine for superstitious me who knows that giving a gift of knives is supposed to "sever your relationship". This way I can just pretend that the knives were bought randomly and leave it at that.

-Because of my illness I didn't get groceries this week so I've been making "stone soup" dinners all week just using whatever I can scrounge from the fridge. Tonight, that led to a surprisingly tasty chickpea and carrot pilaf flavoured with vermouth. Yum. It will almost be boring to have a fully stocked fridge again. Almost.


p.s. Happy Halloween! I was sick, but I managed to get dressed up and go party in a moderate manner.



Asteroidea Press said...

You need to give the Man of Science a quarter. That way you've bought the knives.

At least that's what my Gran told me. It was a long time ago now, so you might have to give him a loonie.

Cyn said...

This looks super good. Totally going on my "Stuff To Make and Then Put In My Mouth" list.

Brigid said...

Those sound so good! I'm going to print off the recipe.

I love your Velma costume!

XUP said...

Have you discovered the wonders of Cold FX and the saline nasal flush? I swear, together they decrease the length and severity of colds by at least 50% (for next time)

Devadeva Mirel said...

you are so cute!!