Kale-Stuffed Portobello Mushrooms April 23, 2012Posted by Angela @ Making Food for Friends in dinner, quick meal, vegetarian.
Tags: cooking, mushrooms, portobello, recip, vegetarian
1 comment so far
I bought some big portobello caps at the market on Saturday with the intention of making some sort of Mexican-inspired stuffed mushroom, but when I got home and checked the contents of my fridge, I decided on a different route.
I had a container of cooked brown rice (leftover from making this fried rice the night before) that I thought would go well with kale and a tomato sauce. So that’s what I did, and it was delicious. Only I know this, though, because even though I made two stuffed mushrooms, I dropped the one in the picture above on the floor right after taking this picture, and Ryan was nice enough to let me eat the one remaining mushroom and scrounge together something else for himself. Sorry, Ral!
Kale-Stuffed Portobello Mushroooms
Two portobello mushroom caps
1 cup cooked brown rice
1/2 bunch of kale, cleaned and chopped
1/4 onion, diced
1/2 cup tomato sauce
salt and pepper
Mozzarella or some Italian blend of cheese for the top
Pre-heat the oven to 375 Farenheit.
Clean your portobello caps. I scrape the gills out of mine with a spoon. In a medium-sized pan, saute the onion over medium heat until it is slightly browned. Add the kale, and continue to cook until the kale is about half the volume it was before. Add the brown rice, tomato sauce, and season to taste.
Scoop the mixture into the caps, and top with shredded mozzarella or Italian cheese. Bake in the oven for 10-12 minutes or until the cheese is lightly browned.
Here’s the mushroom pre-cheese:
Gnocchi with Shiitake Spinach Cream Sauce November 2, 2010Posted by Angela @ Making Food for Friends in dinner, quick meal, vegetarian.
Tags: gnocchi, mushrooms, vegetarian
Sometimes, the best meals come from raiding the fridge and throwing a bunch of odds-and-ends together. That’s how this meal was born, and WOW was it good. Comfort food to the max (stick-to-your-ribs potatoes and cream!) but if comfort food isn’t appropriate on a chilly fall night, then I don’t know when it is. Plus, I used half-and-half instead of heavy cream and threw in a cup or so of chopped spinach at the last second, so those were my concessions toward healthy cooking for this recipe.
Ryan said this one’s going on the menu for sure—the ever-growing list of recipes that we’d serve at the restaurant we’re opening only in our imagination. I would have to concur.
Gnocchi with Shiitake Spinach Cream Sauce
1 package potato gnocchi (I had a package of mini-gnocchi in my pantry that were great in this)
4-6 oz. shiitake mushrooms
1 1/4 cup vegetable broth, warmed
1/2 tbl butter
1 clove garlic, minced
1 tsp thyme
Salt & pepper
1/4 cup half-and-half
1/4 cup parmesan
1 cup chopped fresh spinach (or just a few handfuls)
Melt the butter in a saute pan over medium heat. Add the shallots, garlic, thyme, salt and pepper and saute for 2 minutes. Add the shiitake mushrooms and saute another 3 minutes. Add 1 cup warm vegetable broth and simmer at medium-high heat until it is reduced by half, about 10 minutes.
Add the half-and-half and parmesan and simmer until it thickens, about 2-4 minutes. Add a cup of chopped spinach toward the end of the cooking time.
While the vegetable broth is simmering, prepare your gnocchi in a separate saute pan. Add a little olive oil, and 1/4 cup vegetable broth. Cover, and steam over medium heat for 3-4 minutes. Remove the cover and saute, stirring frequently, until the broth has evaporated and the gnocchi start to crisp on the outside.
When both pans are done, combine them, serve, and eat!