Meatless Monday is kind of a silly concept in our house since every day is meatless for us. However, I like being able to share recipes for people out there who are joining the Meatless Monday phenomenon and don’t want to eat tofu, tempeh, seitan or Boca.
I make a trip to the grocery store each week at the beginning of the week to check out the fresh produce (our fresh produce days are Monday and Tuesday) and pick up anything that might look good. From that, I try to plan out what meals I can make for the week while also picking up anything else I might not already have. A big thing with my menu planning now is making sure whatever I make will reheat well for REB on days he gets home late from class.
So last week I happen to walk by the mushroom cases and noticed how good the portobellos looked. I was instantly taken back to the summer when we grilled them outside and enjoyed eating al fresco in our new house.
Then I looked outside and saw the snow coming down.
Then I cursed silently to myself because I knew I had to shovel the damn driveway and sidewalk when I got home.
So I ended up picking up four portobello caps because I wanted to make something that tasted like summer and might make me forget that it’s in the low 20s all week.
Serves: 2 (2 caps per person); or serves 4 (1 per person as side dish or appetizer)
4 medium to large Portobello mushroom caps
2 teaspoons olive oil
1½ cups Panko bread crumbs (or couscous, quinoa, barley, or rice – your grain of choosing)
½ cup Feta cheese, crumbled
2 tablespoons Parmesan cheese, grated
¼ cup fresh parsley leaves, finely chopped
1 teaspoon dried Thyme
1 Roma tomato, chopped
½ cup Kalamata olives, roughly chopped
1 stalk scallion, chopped
Preheat oven to 350.
Start by wiping the mushroom caps clean with a damp paper towel. Next, using a spoon, scrape out the gills so the underside of the mushrooms are clean.
Heat a pan or stove top grill on your stove, brush the underside edges of the caps with the olive oil, then grill gill-side down for 3-4 minutes. Brush the tops, then flip and grill the tops for 3-4 minutes. Transfer to a baking sheet gill-side up, and set aside.
In a small bowl combine Panko, freshly chopped parsley, Feta cheese, Parmesan cheese and dried thyme. Set aside.
In a small pan or skillet cook olives, tomato and scallion until warmed through and tomatoes just start to break down. You shouldn’t need any oil since the Kalamatas are oiled already. When finished, pour into the Panko mixture and mix everything together until combined.
Spoon a heaping tablespoon of mixture into each mushroom cap.
Bake stuffed mushrooms at 350 for 20 minutes. Then turn broiler on high and broil for 3-5 minutes. Keep an eye on them so they don’t burn.
Mushrooms are done when Panko is toasted and cheese is melted.
Reheating instructions: Bake at 350 for 10-15 minutes or until warmed through, or heat in toaster oven for 5-10 minutes.
Serves 2 (2 caps/person) or Serves 4 (1 cap/person as side dish or appetizer)
Look at me go. I’m down 3 recipes and still have….19 to go! I’ve finished the two recipes from Isa Chandra’s Appetite for Reduction, so I moved onto a cookbook I own that now doesn’t suit my diet whatsoever: Everyday Italian by Giada de Laurentiis.
First off, I’m not the biggest fan of Giada. I don’t know if I ever was, but I was gifted this cookbook probably because I wanted cookbooks from all types of cuisine and figured “Hey! She’s bone thin and seems relatively healthy, I’ll get her cookbook.” Except, her cookbook isn’t made up of the healthiest recipes, definitely not lower carb and she only eats like 2 bites of food a day so no wonder she’s bone thin.
Either way, I figured I should tackle this cookbook next since carbs are my enemy and I need to just get it over with. So I made a version of her mushroom bolognese.
I forgot how much I love Italian food. I also forgot how heavy it can be. And I also forgot that carbs aren’t my friends and eating a lot of them in one sitting after not doing so for months did not make my stomach feel happy. I just felt full. Talk about carb binging.
Nonetheless, it was done. Now I can check it off my list and go scouring through the book to find another recipe to make. Maybe I’ll just stick to something simple, like a vegetable appetizer.
UGH. I miss my summer days where the light hung around past 6 p.m., and when that light made the food I cooked look somewhat appealing. Studio lights only work so much. In this case, it has managed to make the spicy black bean cakes over cheddar-jalapeno polenta look like cow patties on sand. I assure you that is not what I made, though.
Don’t let the picture deceive you. They were tasty and were 100% REB approved. The latter is the most important part for me since you know, I married a somewhat picky eater, bless his cute heart.
I know the light situation is only going to get worse in the coming weeks. Can I just, for a second, mention again that it gets dark at 5 p.m., when I leave work. FIVE. That’s ridiculous, mother earth!
The recipe is quite easy to make and a perfect solution for your meatless Mondays woes. Get it? Meatless Monday…! Because, you know, we’re meatless every day of the week. Hmm.
This recipe was just a slightly altered version of my spicy black bean sliders, but bigger and spicier. And with that, here’s the rest.
Spicy Black Bean Cakes with Cheddar Jalapeno Polenta