Friday, August 13, 2010

portobello mushroom "sandwich," with sides

i bought portobello mushroom caps when i made risotto, initially planning to chop them up along with the baby bellas. i then decided against it, stuck with the baby bells for the risotto, and dreamed up a little concoction for the portobellos.

the overall menu includes a bed of red & white quinoa adorned with a portobello "sandwich," a side of steamed russet potatoes with butter and basil, and a salad of greens, fresh cherry tomatos, cucumber, and yellow sweet pepper with trader joe's red wine vianegrette. and here's how to do it!ingredients (for two):
1/3 C quinoa (i mix red & white)
2 C salad greens (i prefer spinach)
1 large russet potato, washed, unpeeled, sliced
2 large portobello mushroom caps, washed and dried
1 red sweet pepper, cut in half, remove stem and seeds
garlic, dried & ground
freshly ground pepper
brie cheese (cut into thick "slices" that will cover mushroom)
free range organic butter slices
balsamic vinegar
olive oil

prepare quinoa & potatoes:
1. in rice cooker, add 1/3C quinoa, 1 C water, garlic, black pepper, and basil
2. place potato slices in steamer basket
3. turn that baby to cook and let it do it's thang!!

grill mushrooms and peppers:
1. fire-up the grill to medium heat setting
2. place mushroom caps and red pepper halves (inside facing up) on a plate, in a small pool of olive oil
3. fill mushroom caps with balsamic vinegar and a splash of olive oil, then add a bit of each to the peppers as well
4. place on middle shelf of grill (about 20 minutes - check periodically)

put it all together!!
1. make a bed of quinoa on the plate
2. place potatoes on plate, add a few slices of butter, sprinkle of salt, and a bit of basil
3. place salad items in the remaining space on the plate
4. place mushroom cap (top down) on the bed of quinoa
5. add brie to mushroom, push in slightly to facilitate melting!
6. place the red pepper half on top of the brie (inside of pepper facing down)
7. serve & enjoy!!!

*variation: add tofu! i had planned to include a layer of sauteed tofu to the portobello sandwich, but sadly the tofu in my fridge had expired. simply heat olive oil and fresh garlic over medium-high heat. slice tofu long ways, but rather thin, and fry until golden brown. add it to the mushroom after the brie!!

**vegan potential: just omit the brie from the mushroom (it really is quite delicious without the cheese), and substitute the butter on the potatoes for vegan butter, or your favorite herbal/oil seasoning!

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