|
Portobellos are great for grilling. You can do a marinade with some red wine, different spices or herbs, garlic, bit of extra virgin olive oil--throw it all in a big Ziplock or container in the morning and let it sit all day, then throw it on the grill that evening. Then, you can take the marinade and reduce it on the stovetop to make a red wine reduction that you can serve over the mushroom. I like to stuff my portobellos with cheese. My most popular portobello mushroom recipe is this (measurements are rough):
4 portobello mushrooms
Marinade:
1/4 c. extra virgin olive oil
4-5 cloves garlic
1 tsp. fresh thyme
salt
pepper
Stuff with:
1 small log goat cheese
Whiz together marinade in blender. Brush on to destemmed portobello mushrooms. Crumble goat cheese in cup of mushroom; drizzle more marinade on top of goat cheese. Let sit in fridge for several hours before grilling. Top with minced Italian parsley to serve.
Now, for something completely different!
I had a bunch of homemade crescent and potato rolls left over after Thanksgiving, so I made a savory bread pudding out of them with some leftover cheese. Measurements are rough. Any bread made with milk and eggs will do in this recipe.
8-9 leftover rolls, ripped up and toasted in oven
1 c. broccoli, cooked
1/2 c. Delice de Bourgogne cheese, crumbled
2 c. whole milk
4 eggs
salt, pepper, garlic powder
Toast ripped-up rolls in 350 degree oven until dried out but not golden brown. Drain and dry broccoli thoroughly. Mix pieces of rolls and broccoli together in greased 9x9 Pyrex. Crumble cheese on top; distribute cheese throughout roll/broccoli mixture. Mix together milk and eggs separately; season milk and eggs. Pour milk and egg mixture into Pyrex; try and evenly distribute the mixture. Take a piece of plastic wrap and put it on the surface of the bread pudding; press down with your hands to ensure that the mixture is soaking into all of the pieces of rolls/bread. Leave the plastic wrap as is and put the pudding into the refrigerator to sit for a couple of hours. When ready to bake, heat the oven to 375 and bake for about 25 minutes, or until pudding reaches an internal temperature of 160 degrees.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
|