Friday, June 24, 2011

stuffed portobello mushrooms

Stuffed mushrooms are infinitely variable and they're great for using up odds and ends of everything you don't really have enough to do anything with in the fridge. Eg: I had kale and shredded cheddar leftover from last night's colcannon, half a red onion I needed to use up, and about half a cup of panko bread crumbs and some bulk pork sausage hanging around. I browned the sausage in a small pan, drained it, and tossed it in a bowl. I squeezed the excess water out of the kale and chopped it, and added it along with a handful of cheese to the bowl. In went the chopped half a red onion and the bread crumbs, I gave it all a couple tosses with my hands to combine, and then smooshed it all into / onto two big portobello mushroom caps (I pulled the stems out and scraped the black gills out with a spoon - this keeps them from getting really watery and mushy and gross). I set them on a foil-lined cookie sheet lightly rubbed with olive oil, and baked them in a 425 degree oven for 20 minutes.


The panko bread crumbs combined with the cheese made for a really nice crunchy crust but the filling underneath stayed moist. The sausage gave a nice little fatty, salty kick to the greens and the onions softened and mellowed nicely. All in all, not bad for just throwing everything in the fridge into a bowl and seeing what happened.