Browsing Tag:

portobello

Curried Kale with Portobello Mushrooms


There are certain dishes that wow you with their results. This was one of those outcomes. I expected this to be a tasty side dish, but little did I know, I’d end up wanting to eat more kale than the other offerings I made for this night’s dinner. I admit I’m genuinely a kale fanatic, but rarely does it fully outshine the other green-slackers on my plate.

That being said, if you have trouble convincing yourself to eat your greens, this one’s for you. The kale ends up a little saucy, so aside from being a flavorful side, I could see this utilized in all sorts of dishes – from topping burgers to pasta. It’s only a matter of weeks till this leafy green starts popping up in gardens nationwide, so it’s time to get yourself hooked on cooking it up in the kitchen.

Click here for recipe…

Vegan Stuffed Portobello Mushrooms


Stuffed mushrooms are always a treat. The creamy filling that typically lies inside pairs perfectly with the chewy, dense texture of the mushrooms. I particularly enjoy portobellos, with their huge caps enabling a lot to be packed inside. Like in this recipe, containing portobellos jam-packed full of nutritious taste. Fiber-filled brown rice stands in as the base, infused with a vegan cream cheese-pesto duo of creaminess and flavor. I top the mushrooms with an oven roasted tomato topping to compliment the rich mushroom filling. I’m a garlic lover, so neither component of this dish is shy on the pungent, cholesterol-lowering ingredient. Yep, a whole head of garlic, plus some in the pesto. But no need to be be shy in diving in. Just make sure you share a few bites with those around you. Two garlic breathes cancel each other out, leaving you with satisfied taste-buds and a happy stomach.

Pesto Brown Rice Stuffed Portobellos with Roasted Tomatoes

(Serves 3)

-3 portobello mushrooms
-2 heaping cups cooked brown rice
-3 Tbsp. Tofutti Better Than Cream Cheese
-1/4 cup plus 2 Tbsp. Vegan Pesto (Omit sundried tomatoes)
-1 1/2 cup spinach, chopped
-Olive oil
-Garlic Roasted Tomatoes (See recipe below)

Preheat oven 350F. Scrap away scales from portobello caps. Brush outside of caps with olive oil.

Heat rice if not already warm. In a medium bowl, combine rice with pesto and cream cheese. Stir in spinach.

Divide rice mixture among the portobello mushrooms. Place on an aluminum-lined baking sheet, and bake for 25-30 minutes, or until mushrooms are tender. Top with warm Garlic Roasted Tomatoes and a dash of hot sauce, if desired.

Garlic Roasted Tomatoes

-2 cups grape tomatoes
-1 head garlic (about 15 cloves), large cloves cut in half
-1 Tbsp. olive oil
-1/8 tsp. salt
-1/8 tsp. pepper

Preheat oven 350F. Bake 20-25 minutes, stirring halfway, until tomatoes are burst and garlic is fork tender. Serve atop stuffed mushrooms.