My old laptop died. I now have a new one. I’m now back to blogging; this is a recipe I created earlier this month for which for some reason I didn’t port the photos off to the old computer before that one died. They’re not great photos because I took them with my phone — at that point I couldn’t find my Real Camera’s charger. Yes, I will be able to move all my old photos off my old laptop to this one (and to a back up hard drive), but that’s not happening yet… At any rate, this post was written early February, even if the photos hadn’t got associated with it yet!
Most people in my area went out shopping for their version of staples for an upcoming snow and freezing rain storm earlier in February: bottled water, bread and milk. I shopped for good roasting veggies. Well, yes, I helped buy up the last roadway de-icing salt concoctions, too.
I came home with a package of “shaved” brussels sprouts and with a package of combo shredded cabbage and shredded kale. This should last me for a few days.
I already had a couple of large Portobello caps in the fridge, and the seasonings and condiments.
Prep Time: If you don’t have to shave/slice the Brussels sprouts, 10 minutes. Add another 5-10 otherwise.
Cook Time: 12-15 minutes sauteing; 20 minutes in the oven.
Rest Time: One minute?
Serves 1 as a main; 2 as a side.
Vegetarian Stuffed Portobellos
2 large Portobello mushrooms, stem removed and stems coarsely chopped.
1.5 teaspoons butter, ghee, extra virgin olive oil, or avocado oil.
2 ounces shaved Brussels sprouts. Buy them shaved if you can, otherwise slice or chop up to smaller portions. I think the shaved sprouts are about 1/4 inch in thickness, although some pieces are a slight bit larger. If you chop them up yourself and they do turn out larger, cooking time might increase slightly.
1/4 heaping teaspoon ground ancho chili pepper. This is a mild ground pepper I obtain via Penzey’s. If you want spicier, chipotle or (perhaps careful) cayenne could work. 1/4 teaspoon garlic powder. Or, one small clove, peeled and crushed.
1/4 teaspoon ground pepper (I use the Trader Joe’s rainbow pepper, which comes in its own nifty grinder).
Salt to taste.
5 or so slices of the white part of a leek, cut 1/4 inch thick more or less, and rings separated.
3 ounces white cabbage, shredded.
1/4 seriously heaping teaspoon oregano.
3-4 teaspoons of optional grated/ground Parmesan cheese.
Extra virgin olive oil to keep the mushroom from drying out.
Pre-heat oven to 350 F.
In a skillet, heat up the butter or other fat at medium. Let it melt and get hot, but NOT smoke. Test heat – splatter a drop or two of water into the pan — does it sizzle? You’re ready.
Add the brussels sprouts, mushroom stems, ground ancho, garlic powder, salt and pepper.
Move around with a spatula for 5-7 minutes, adjusting to keep the veggies from burning. Allow for a little browning before going to the next step.
Add the leek and the cabbage and stir on and off another 3-4 minutes. The cabbage won’t brown up much, but the sprouts should develop some additional color.
Add the oregano, stir for a few seconds, and taste. Adjust above seasonings as your personal taste buds indicate.
Remove from range top heat source.
For the mushrooms: wipe the outer rims and bottoms with extra virgin olive oil using a paper towel. You may wipe the rest of the mushroom as you wish, but it isn’t essential. Place them in a baking pan with interior side up.
Add the stuffing to each mushroom. This just fit in my case.
Optionally, sprinkle about 1.5 teaspoons of parmesan per cap over the top. While this adds a touch of crispness after cooking, if you don’t do cheese, the flavor doesn’t change much at all.
Bake in that pre-heated oven for 20 minutes. Remove and serve.