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PORTOBELLO MUSHROOM COOKING : SILOM COOKING SCHOOL : GAMES TO GIRLS COOKING. Portobello Mushroom Cooking
Stuffed Portobello Mushrooms A new experiment for me, stuffed portobello mushrooms! It seemed such a good idea, with ingredients like mushrooms, rice, spinach, and cheese, how could it possibly taste bad? Indeed, it was impossible! One of the more delightful dishes I've made, I must say, and one I'll certainly be making again (maybe when portobello are in season and don't cost $10 for 4!). First we brushed the mushrooms with olive oil and put them in the oven to cook for 20 minutes at 415 degrees. The "stuffed" part consists of long grain gluten-free wild brown rice (cooked in a rice cooker), an onion, a few cloves of garlic, a whole bunch of spinach, artichoke hearts, light feta (at 17% it's barely light, but it's still technically "lighter") and light cream cheese. Very simple to make, and it tastes great! Pesto Ricotta Smothered Portobello Mushroom with Caramelized Onions, Speck, and Greens
Kate went to the farmers market this week and picked up these portobello mushrooms and requested this. The portobello is quickly marinaded in some balsamic vinegar and EVOO and then cooked quickly in a 450 degree oven while you caramelize the onions and make the pesto ricotta mixture. It's a Rachael Ray 365 30 Minute Meals recipe. She had it as a salad, and I made mine a sandwich. Related topics: kurdish cooking cooking with jamie oliver cooking mama 2 dinner cooking classes cincinnati oh oven cooking temperatures american cooking terms chalet cooking courses density cooking oil cooking crafts for kids cooking with paula |