I picked a mess of poke salat yesterday evening and cooked it up in anticipation of our first barbecue of the year. I had purchased some large portobello mushroom caps and in my mind I was developing a plan for them involving wild poke greens (see the safe way to prepare poke weed here).
I made a filling for the mushroom caps by chopping the cooked poke greens and adding chopped onion, a cube of frozen pesto and gorgonzola cheese.
I scraped the gills out of two portobello mushroom caps and added them to the filling mixture.
When it comes to outdoor grilling we haven’t really mastered timing things so everything is ready to eat at the same time. We usually end up eating the meal in stages, but we did pretty well today.
Faye was making a roasted corn salad and I let her roast the corn and grill her flank steak first.
I grilled the bottom (gill) side of the mushrooms first, then flipped them over and piled on the filling.
Faye had also made a fennel salad with fennel, crisp Bosc pears, walnuts, shaved parmesan and a drizzle of balsamic vinegar.
This was Faye’s plate:
…and this was my plate:
The corn salad was made with roasted corn, red onions, tomatoes, lime juice, fresh basil and fresh thyme.
I made use of the remaining hot coals to roast a few jalapeños. This will probably be the only cookout of the year totally free of flies!