Stuffed portobello mushrooms
Stuffed mushrooms are high on my list of favorite foods, especially with this recipe. This is great with Lamb's-quarters or Amaranth. It's sometimes hard to figure out the right amount of all the ingredients because the sizes of portobello mushrooms can vary dramatically. But here goes:
Ingredients:
4 big portobello mushrooms 1 clove of garlic, minced 1 shallot, minced 2 handfuls of Lamb's-quarters or Amaranth 1 tablespoon vegetable oil 1 (8 ounce) package of cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper 2 tablespoons of plain bread crumbs Directions: Preheat oven to 350 degrees F. (175 degrees C) Line a baking sheet with aluminum foil. Carefully break off stems of the mushrooms. Chop stems, garlic and shallot finely, I always use a handy little processor for that. Heat oil in a skillet over medium heat and add the garlic, shallot and chopped mushroom stems. Stir-fry for about 2 minutes. Add the greens and cook for 5 more minutes. Stir the mixture together into the cream cheese. Add the Parmesan cheese, black pepper, onion powder and cayenne pepper. Divide the mixture over the mushrooms. Sprinkle with bread crumbs. Bake for 25 minutes. Serve hot. |
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