I love portobello mushrooms as they have a “meaty” texture and I can sneak in a vegetarian night without hubby complaining. This is a quick and easy meal with lots of options to use whatever fresh veggies are on hand or sale. Our local Grocery Outlet has a wonderful selection of pre-cut bagged, frozen and organic veggies so this is a GO-to meal.
It’s also a fun “make it yourself” dinner for a group. Put out the chopped ingredients in bowls and let each person build their own “pizza.” Use a permanent market to write each name on the outside of the tinfoil before tenting. You can add a grain on the side, but I find that this is plenty for a meal unto itself, especially if there is a dessert to follow. 🙂
Variations: Try a variety of cheeses or eliminate to make it vegan. Add some leftover cooked chicken (or other meat or seafood) for those that want a protein version. Brush tomato or pesto sauce on the portobello before loading on the veggies or try a flavored olive oil. The sky is the limit for flavor combinations … mine is different every time I make it!
Make sure to dice your veggies fairly small so they soften during cooking. If you want larger pieces or veggies such as carrots or other root vegetables, you will need to do a quick pan saute to soften them before putting them on the portobello.
Lots of fresh ingredients. Photo by HBS.
Ingredients:
- Olive oil
- 2 zuchinnis, diced
- 1 red pepper, diced
- 1 cup diced white onion
- 2 cups sliced white mushrooms (because I really love mushrooms!)
- 8 diced roasted garlic cloves or 4 raw garlic cloves
- 1/2 cup sliced calamato olives
- Half a bag of baby spinach, roughly chopped
- 1/4 cup finely julianned fresh basil
- 1 cup shredded mozzarella cheese
- 4 portobello mushrooms, stems and gils removed
- 1 tablespoon turmeric
- Salt and pepper to taste
Directions:
- Preheat a barbecue or oven to 350 degrees.
- Cut tin foil squares large enough to gather loosely around each individual portobello with room to tent at top.
- Brush the portobellos generously with olive oil on both sides and place on tinfoil squares.
- If making all the same, I throw all the diced veggies in a bowl, add a tablespoon or so of olive oil, the turmeric, salt and pepper, mix and then pile on top. If making it DIY-style, place ingredients in bowls and allow diners to load up the portobellos with toppings of their choice (except the cheese until later).
- Loosely tent each portobello and bake or grill for approximately 15 minutes.
- Open the top of the tinfoil tent, sprinkle on the cheese and bake/grill another 3 minutes until melted.
- Let sit for a few minutes to cool slightly and serve.
Serves 4.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.
Vivo O Sonho 