I had a really long day today, and worse still, I hadn’t eaten much, so by the time dinner time rolled around, I was ravenous! I needed to make something that didn’t take a lot of time–I don’t do hot dogs, nor do I buy frozen dinners, so…
I decided on Stuffed Tomato & Garlic Portobello Mushrooms, Kale With Roasted Pecans, Cranberries & Garlic (V) and Sweet Potato Fries. It was splendid, and quick and easy! 🙂
Stuffed Tomato & Garlic Portobello Mushrooms (Vegetarian)
1 cup fresh tomatoes, chopped
3 large leaves fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced or pressed
2 tablespoon fresh lemon juice
4 tablespoons balsamic vinegar
1 tablespoon olive oil
4 large portobello mushrooms, whole
1/4 cup (1-ounce) part-skim mozzarella cheese, shredded
3 tablespoons fresh grated romano cheese
LET’S GET COOKING!
Preheat oven to 400°F.
Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 tablespoons) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out. Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender.
Yields: 4 servings
KALE WITH ROASTED PECANS & CRANBERRIES
1 bunch organic kale, chopped (Trader Joe’s sells kale by the bag)
1/2 cup pecan halves
1/2 cup dried cranberries
2 cloves pressed garlic
1/4 cup goat cheese crumbles (optional)
sea salt to taste
pepper to taste
2 tablespoons olive oil
HERE WE GO!
Place the pecans in a large skillet and roast in the pan, add the oil, cranberries, garlic, salt & pepper and kale. Stir fry, cooking until the kale is mildly limp. Remove from heat and place in a bowl. Add goat cheese and stir. Talk about fast and easy!!!
The finished product!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: