Mellow, no more! In this season’s first installment of Simply Delicious, we’re mixing up mushrooms- Mediterranean style. We’re using portobello mushrooms as a healthy side dish, or even a main dish for vegetarians.
Here’s the recipe we tried this week:
Mediterranean stuffed Portobello mushroom
Recipe: by Rose Reisman, caterer/nutritionist
4 medium portobello (stems removed)
1 egg
2 tbsp milk
1/2 cup seasoned bread crumbs
2 tsp vegetable oil
1 cup finely chopped onions
2 tsp chopped garlic
1/2 cup finely chopped mushroom stems
½ cup finely diced red bell pepper
3 cups fresh baby spinach
4 tbsp grated parmesan cheese
3 tbsp chopped black olives
2 tsp olive oil
1 oz crumbled goat cheese
- Spray baking dish with vegetable oil.
- Combine egg and milk. Dip portobello in egg wash and then in bread crumbs. Spray mushrooms with vegetable oil.
- Place in 400 F oven for 15 minutes. Remove from oven, set oven to broil.
- In skillet, heat oil and saute onions until softened. Add garlic and chopped mushroom stems and cook for 5 minutes until tender. Add spinach and cook just until wilted. Add parmesan cheese, olive oil and olives. Divide over top mushroom caps and dot with goat cheese.
- Broil for 1 minute just until goat cheese is browned.
You can find Ontario mushrooms all year round, even in Winter.
The Ontario mushroom crop includes: White Buttons (Ontario’s largest mushroom crop), Shiitake (dark with umbrella-shape top), Oyster (fine texture and pale), Portobella (large brown mushroom with flat top) and Crimini (light tan to rich brown)
Health Benefits:
According to Longo Brothers Fruit Markets, mushrooms are the only vegetable that naturally contain vitamin D. A half cup serving provides just 8 calories. It’s a good source of the B vitamins riboflavin, niacin, pantothenic acid, as well as potassium, copper and selenium. Mushrooms also provide the unique taste sensation called “umami”, or yum and delicious. This umami flavor provides a satisfying flavour without needing to add salt or fat for flavour.
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