Thursday, March 10, 2011

Stuffed Portabello Mushrooms

My new running shoes came on Tuesday!! I was so excited that I went for a run yesterday evening. Let me reiterate: I went for a run after completing a rousing 5:30 am boot camp in which we beat the living daylights out of those stand up punching bag thingies, (which I'm sure has an official name) and I have the knuckles to prove it.

Plus, based on my husband's reaction when I tested out my new moves on him, I'm pretty sure that no man wants to run into any of us gals for fear of serious jewel damage.Super fun session. Definitely worth the embarassment of having to explain to everyone, all day why my knuckles were bruised and swollen.

But after my run I was so exhausted I had rarely an ounce of energy to be 'creative' with dinner. So I let someone else be creative for me and I plucked a recipe from one of my favorite resources: Everyday Food Magazine.


True to form though, I made awesome changes because, in my opinion, the original recipe was a little flat. Regardless, this tired gal was thankful for the inspiration.

These stuffed mushrooms were hearty, protein packed and different with every bite. The brussel sprouts? Well, let me just say, I love brussel sprouts. I make them a lot and these were just as lovely as some past versions...perfect: crunchy, salty, roasty.


Need:
1/2 cup quinoa
About 20 brussel sprouts
Extra virgin olive oil
Sea salt
Fresh cracked pepper
4 portabello mushroom caps, de-stemmed and gilled
1 shallot, chopped fine
3 cloves garlic, chopped fine
10-12 shitake mushrooms, chopped
3-4 leaves kale, de-stemmed and chopped fine
2 teaspoons fresh thyme, chopped fine
2/3 cup frozen corn
Green onions, chopped, for garnish

Do:
Preheat oven to 450 degrees.

In a pan, cook quinoa as directed on package.

While quinoa is cooking, cut the stems off the brussels, peel the outer leaves off and cut in half. Toss sprouts with olive oil and salt and pepper and spread onto a baking sheet. Note: I line my baking sheets with aluminum foil.

When oven is ready, roast brussels for 10 minutes. While you are waiting for the oven to heat/while brussels are cooking:

In a pan, heat a little olive oil and sautee shallots and garlic for 2-3 minutes then add shitake mushrooms. Combine and let cook for 3-5 minutes then add kale. Combine and continue to cook on medium heat for 2-3 more minutes then reduce heat to low/med, cover and continue to cook, stirring every once in a while and reducing heat to low as kale wilts.

Meanwhile, de-gill the portabello caps, using a spoon to gently scrape them out. Don't worry if you don't get all of it, just get most of it out.

Brush portabellos with a little more olive oil and sprinkle with more salt and pepper. After sprouts have been roasting for 10 minutes, push them to one side of the pan and add the portabellos. Grill portabellos for 10 minutes along with the brussels.

Back to your shitake mix: add fresh thyme, frozen corn and cooked quinoa. Stir to fully combine, then set aside.

When mushrooms and brussels are done, remove from oven and spoon quinoa mixture into each mushroom cap, pressing down as you go to pack as much in as you possibly can. Return to the oven for about 5 minutes then remove and prepare to serve.

Serve:
On a plate, serve one mushroom cap and top with a sprinkling of chopped green onions. Finish your plate with a scoop of delicious brussel sprouts and you're ready to go.

You can also serve a beautiful green salad on the side, to complete the meal.


These caps are super easy to prepare and wonderful for a make ahead dish. To do so, simply make the filling ahead of time. Once you stuff your mushrooms, keep them in the oven for a bit longer; but be sure to remove your brussels so they don't overcook.

Enjoy this low carb, high protein, delicious meal!

Quinoa

4 comments:

  1. Two workouts AND you make that wonderful looking dinner (okay, I admit I am not a brussel sprout fan but they sure photograph nicely.) I can just picture you sparring with(at?)your hubby. :)

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  2. PS: Is that a dinner your son would eat? I don't think my kids would go for it....

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  3. Yummy! I need to try this one, especially since J keeps asking for a little Portabello Mushrooms... BTW I LOVE Everyday Food Mag!

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  4. Teri... ha ha! I know how you feel about the brussels. It's a common thing around here too :) And yep! Noodle eats it up!

    E... This one is right up your alley... he would love it too! Isn't it the best? Love it :)

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