Monday, January 5, 2009

"Stuffed" Portobello Caps

Late last week, I wanted to make Steve and I a tasty dinner without meat. We're finding that since we're counting our calories, that one of the easiest things to eliminate on a day we don't have a ton left is meat since it's so high in calories. As I often do when I'm so moved, I opened up my fridge to see what was there. I found a package of portobello caps that needed to be used, as well as a bunch of other ingredients. I set to work and came up with....

"Stuffed" Portobello Caps with Cheesey Peasy Rice
Serves 2



Stuffed Portobello Caps
Ingredients:
- 2 large portobello caps, washed and stems removed
- 2 cloves garlic, minced
- 1 cup diced red pepper
- 1 cup diced sweet onions (or Vidalia)
- 1.5 tablespoons dried basil
- 2 teaspoons oregano
- Salt, Pepper, and Garlic Powder (to taste)
- 3 tablespoons shredded parmesan cheese, divided
Method:
- Preheat oven to 350 degrees F.
- Spray a large skillet with cooking spray and heat over medium-high heat. Place the mushroom caps smooth side down and sprinkle visible side with salt, pepper, and garlic powder. Turn after 2-3 minutes and repeat on the other side.
- Remove caps after both sides have cooked for 2-3 minutes each and set aside on an ungreased cookie sheet, smooth side down.
- In same pan (respray if needed), sauté garlic, red pepper, and onions until edges of onions begin to brown.
- Add basil & oregano, stir it in until completely incorporated and remove from heat.
- Divide the pepper & onion mixture in two, completely filling the two mushroom caps.
- Sprinkle with 1.5 tablespoons per cap of parmesan cheese.
- Cook in 350 degree F oven until cheese is melted, about 10 minutes.

Cheesey Peasy Rice
Ingredients:
- 1/2 cup dry brown rice
- 2/3 cup frozen peas
- 3 tablespoons grated parmesan & romano cheese (the kind you put on pasta)
- 1 teaspoon garlic powder
- Salt & Pepper, to taste
Method:
- Cook rice to package instructions (usually takes about 30-40 minutes). **Note, I usually eliminate the butter or olive oil and the rice turns out fine.**
- In the last 5 minutes of cooking, add about 1-2 tablespoons of water so that the rice is almost sticky when it's finished.
- Cook the peas in the microwave for 2 minutes, to allow them to thaw and slightly warm.
- When rice is finished, combine rice, peas, cheese, garlic powder, salt & pepper over low heat.
- Remove from heat and serve.

2 comments:

Nathalie said...

I am dreaming of it as I read it!!!! Good job on instructions. :)

Liz said...

Sounds yummy...you could also incorporate the portobello stems in the stuffing if you wanted to. Just an idea.