If I were to say I am addicted to mushrooms, what would you think I was speaking of? If you were thinking of those types of mushrooms you were very wrong.
Have you ever seen a mushroom farm? Where all the little caps of mushrooms are made in a dark wooden shelf with soil imbedded in it? If not you should really look it up. If so, just picture me supposedly meant to take the mushrooms out and clean them to then sell them… but instead of doing that I take the mushrooms from the soil, brush them off of the dirt, and eat them. Just like most little kids do when they feed ducks in the winter time. “One piece of bread for the duckies, one piece of bread for me…” except we are obviously talking about dirt covered mushrooms.
That is most definitely my addiction. The wonderful fungus of mushrooms.
I love sautéing them with garlic and spinach, I love grilling them and then adding them to a ratatouille, frying them with other vegetables before baking them then mixing them with quinoa, etc. Mushrooms are a heavenly fungus.
So tonight’s meal of choice was a Portobello mushroom stuffed with a tomato and mozzarella salad with a side of grilled eggplant and zucchini on a bed of spinach.
The mushroom didn’t end up looking like a bowl for the tomato salad, but it did the trick nevertheless. Below is the recipe I followed for the Portobello stuffed with the Tomato and Mozza salad:
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper.
- Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
The rest is pretty straight forward.
As for the grilled vegetables on the side, I just oiled up a pan with olive oil and put a few slices of eggplant and zucchini in the oil and fried until they suited my liking.
This is definitely one of the best dinners I’ve had. Best part: I followed the recipe perfectly. And I was doing it all by memory!
If you end up trying this out, please let me know how it turns out!