Yes, We Cook!

Oh… the Tuesday evening dinner was simply amazing. I made a Tomato and Olive Stuffed Portobello Mushroom dish with a green salad side.  I started by researching a number of recipes and landed on this recipe, so let me share the joy.

Tomato and Olive Stuffed Portobello

• 2/3 cup chopped plum tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped Kalamata olives
• 1 teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried
• 1/8 teaspoon freshly ground pepper
• 4 portobello mushroom caps, 5 inches wide
• 2 tablespoons lemon juice
• 2 teaspoons soy sauce

This recipe calls for the mushrooms to be grilled, I however went for the oven.

1. Preheat your oven to 375 degrees.
2. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
3. Discard mushroom stems. (well, really, I ate them…)
4. Remove brown gills from the undersides of the caps using a spoon; discard gills. (yes, didn’t eat the gills)
5. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl.
6. Brush the mixture over both sides of the caps.
7. Line cookie pan with foil, grease to prevent sticking (I used Pam)
8. Bake for 25 mins

I wanted a nice side salad for this dish – nothing too complicated – so I created a Sherry Vinaigrette.

Having no clue how to make a dressing, I kinda just went out on my own and got creative using a recent dish I had at a local place as a starting point.  While they were not keen to give out the recipe, the tastes were very easy to pick out.

Green Salad with Sherry Vinaigrette:

• 1/3 cup sherry vinegar
• 1/2 cup olive oil
• 2 teaspoons dried oregano
• 1 teaspoons freshly ground peppercorn
• 1 teaspoon kosher salt

Blend the vinegar, garlic, oregano, salt, and black pepper in a blender and slowly add your oil.  Boom – there you go!

For the salad you’ll need (well, you can do what you wish…but this a good starting point).

• fresh baby romaine
• 1 chayote
• 1 carrot
• feta cheese

Cut your chayote into thin slices, shave your carrot and add into the the baby romaine.  Toss with some of your newly created dressing, add the feta cheese and toss once again.

Holy god was this dish amazing.

This was perfect mix of flavor in the mushrooms and the sherry vinegar in the salad dressing. A meal to be had by all!

Related posts:

1. Avocado and Crab Stuffed Mushrooms
2. Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes
3. Spinach and Tofu Stuffed Shells
4. Spinach and Tomato Eggplant Steak with Dill Rice
5. Chicken Pesto Stuffed with Fresh Mozzarella and Steamed Vegetables

Tags: Green Salad, Portobello Mushrooms

This entry was posted on Wednesday, December 9th, 2009 at 6:41 pm and is filed under Main Course, Vegetarian Entree. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.