Recipe: Stuffed Portabello caps

Discussion in 'Food and nutrition' started by OmManiPadmeOmelet, Dec 29, 2005.

  1. It's even low carb... ;-)

    No source, I like to make stuff up as I go along so this is my own
    recipe.

    Stuffed Portabello caps:

    9 medium portabello mushrooms

    2 stalks celery (optional)
    1 oz. fresh basil leaves
    1/4 oz. fresh thyme
    2 small roma tomatoes
    1 cup shredded jack cheese (or cheese of choice)
    1 lb. lean ground beef (I used 96/4)
    1 tbs. grated fresh Ginger root
    1 medium shallot
    1 pinch black pepper
    2 tbs. toasted sesame seeds
    4 oz. baby spinach leaves
    1/4 cup EV Olive Oil


    Remove stems from the caps, remove dirty end then chop the stems and put
    them into a bowl. Take the caps and oil the outside with additional
    Olive or Grapeseed oil and place on to plates.

    Chop all other ingredients and add to chopped portabello stems.

    Mix well and stuff into oiled caps.

    Grill on Electric grill for 10 minutes.

    Serve with a light spray of Soy Sauce and salt to taste.

    Cheers! :)
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
     
    Tags:


  2. MaryL

    MaryL Guest

    "OmManiPadmeOmelet" <[email protected]> wrote in message
    news:[email protected]
    > It's even low carb... ;-)
    >
    > No source, I like to make stuff up as I go along so this is my own
    > recipe.
    >
    > Stuffed Portabello caps:
    >
    > 9 medium portabello mushrooms
    >
    > 2 stalks celery (optional)
    > 1 oz. fresh basil leaves
    > 1/4 oz. fresh thyme
    > 2 small roma tomatoes
    > 1 cup shredded jack cheese (or cheese of choice)
    > 1 lb. lean ground beef (I used 96/4)
    > 1 tbs. grated fresh Ginger root
    > 1 medium shallot
    > 1 pinch black pepper
    > 2 tbs. toasted sesame seeds
    > 4 oz. baby spinach leaves
    > 1/4 cup EV Olive Oil
    >
    >
    > Remove stems from the caps, remove dirty end then chop the stems and put
    > them into a bowl. Take the caps and oil the outside with additional
    > Olive or Grapeseed oil and place on to plates.
    >
    > Chop all other ingredients and add to chopped portabello stems.
    >
    > Mix well and stuff into oiled caps.
    >
    > Grill on Electric grill for 10 minutes.
    >
    > Serve with a light spray of Soy Sauce and salt to taste.
    >
    > Cheers! :)
    > --
    > Om.
    >



    Sounds yummy, and everything is on my list of foods to eat except the ginger
    (I'm allergic). I must try this (without giner, of course).

    Portabella mushrooms are among my favorites. Sometimes I grill them and
    have them with eggs instead of bacon.

    MaryL
    MaryL
     
  3. In article <io%[email protected]>,
    "MaryL" <[email protected]> wrote:

    > "OmManiPadmeOmelet" <[email protected]> wrote in message
    > news:[email protected]
    > > It's even low carb... ;-)
    > >
    > > No source, I like to make stuff up as I go along so this is my own
    > > recipe.
    > >
    > > Stuffed Portabello caps:
    > >
    > > 9 medium portabello mushrooms
    > >
    > > 2 stalks celery (optional)
    > > 1 oz. fresh basil leaves
    > > 1/4 oz. fresh thyme
    > > 2 small roma tomatoes
    > > 1 cup shredded jack cheese (or cheese of choice)
    > > 1 lb. lean ground beef (I used 96/4)
    > > 1 tbs. grated fresh Ginger root
    > > 1 medium shallot
    > > 1 pinch black pepper
    > > 2 tbs. toasted sesame seeds
    > > 4 oz. baby spinach leaves
    > > 1/4 cup EV Olive Oil
    > >
    > >
    > > Remove stems from the caps, remove dirty end then chop the stems and put
    > > them into a bowl. Take the caps and oil the outside with additional
    > > Olive or Grapeseed oil and place on to plates.
    > >
    > > Chop all other ingredients and add to chopped portabello stems.
    > >
    > > Mix well and stuff into oiled caps.
    > >
    > > Grill on Electric grill for 10 minutes.
    > >
    > > Serve with a light spray of Soy Sauce and salt to taste.
    > >
    > > Cheers! :)
    > > --
    > > Om.
    > >

    >
    >
    > Sounds yummy, and everything is on my list of foods to eat except the ginger
    > (I'm allergic). I must try this (without ginger, of course).
    >
    > Portabella mushrooms are among my favorites. Sometimes I grill them and
    > have them with eggs instead of bacon.
    >
    > MaryL


    I've done that too. :)
    I like to marinate the whole caps in a little italian salad dressing
    prior to grilling!

    A little tarragon could substitute for the sweetness of the ginger, or
    just a little anise.
    --
    Om.

    "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
     
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