Portobello Mushrooms With Veggies & Blue Cheese

They weren’t the largest portobello mushrooms available but they appeared to be the freshest and good enough for stuffing. I broke out the stems but left the gills intact.

portabella mushrooms

 

For the filling I sautéed onion, yellow bell pepper, garlic and ripe jalapeño with a little olive oil and kosher salt.

portabella mushrooms

 

The addition of a few freshly cut asparagus spears and young zucchini from the garden would make more vegetables than could be piled on top of the mushroom caps, so I put some rice on the stove to cook.

portabella mushrooms

portabella mushrooms

portabella mushrooms

 

Due to shortness of time I slid the mushroom caps into the cold oven and set the temperature at 375ºF so the mushrooms could precook just a bit while the oven was heating up. By the time the oven was up to temperature the vegetables were ready and I piled them on top of the partially cooked mushrooms.

portabella mushrooms

portabella mushrooms

 

The mushroom caps piled high with veggies could have been baked as is and made a tasty vegan dish, but crumbled blue cheese on top would add a lot more flavor and hold it all together.

portabella mushrooms

portabella mushrooms

 

The extra veggies were served with a mound of rice.

 

IMG_8891

 

To fill out the plate I had, at the same time in the same oven, reheated stuffed squash blossoms leftover from the other day.

Oh, yeah!

portabella mushrooms

portabella mushrooms

portabella mushrooms



 


6 thoughts on “Portobello Mushrooms With Veggies & Blue Cheese

  1. Have you ever seen videos by Chef Bill Briwa? We are watching his lectures on The Great Courses, and he made squash blossoms the other night. Thought of you right away. He also did a very good lecture on all kinds of mushrooms. Portobellos are just grown up criminis!

    Virtual hugs,

    Judie

    Liked by 1 person

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