I live with a big man and that man is not a vegetarian.
I've know couples who share food philosophies and habits, and it's really nice and sweet. I'd like to try that out, but much like the current political climate, neither one of us is giving in any time soon...
I don't cook meat, so if i want to make a meal that will fill both our bellies, I have to think meaty.
In vegetarian speak, meaty=mushrooms.
This is the only (let me say that again), this is the ONLY dish I currently have in my repertoire that my partner cannot finish- and it's not because it tastes bad and he wishes we had a dog he could feed it to. No! It's because it's filling! Surprisingly! I love making this dish, serving it, and watching as his voracious appetite slows until he his breathing heavily and I reach over, triumphant, to finish his plate.
Success tastes so good.
Stuffed Portobello Mushrooms
3-4 large portobello mushroom caps
bread crumbs (I take two slices of whole wheat, toast'em and put'em through my mini processor)
1/4 C parmesan cheese
1-2 eggs
1 tsp basil
1 1/2 tsp oregano
2 cloves garlic, minced
pepper
Preheat oven to 250 degrees.
Using a spoon, core the insides of the mushroom caps to create a bowl. Add the shavings to a mixing bowl and combine the bread crumbs and friends. Mix thoroughly.
*the measurement of the herbs and cheese are approximate; add or subtract as you wish.
Your mixture should be moist but not runny.
Using a pastry brush, coat the bottom of a baking pan in a thin sheen of olive oil.
Place the empty caps, tops down, in the baking sheet.
Using a spoon, fill the caps with your mixture.
Drizzle stuffed tops with olive oil.
Bake for about 20 minutes until the mixture is firm and the mushroom has warmed through (test with a toothpick or knife). Serve warm over a bed of rice.
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