Wednesday, December 15, 2010

Baked Portobello Mushrooms

Print Friendly and PDF Sometimes I fantasize about being a vegetarian. It's a real fantasy, as I can't seem to eat any of the 3 meals in a day without MEAT! I think I was brain washed at an early age that if you didn't eat protein ( ie: MEAT) you would become weak, and fall down in a faint. Did I also mention that my mother was a 'tad' neurotic? Did I also mention that around the time I was born, she was in her early 40's and was diagnosed with diabetes?

Needless to say, it took me YEARS to feel a meal was a meal, with out a big piece of steak, or a fat pork chop on the plate. Now that I am at the end of my 40's, and have only fainted once, when I was about 10, in Las Vegas, in 110 degree heat...I thought I would experiment with a few vegetarian dishes.

These baked portobello mushrooms were very tasty. I sauteed a bit of onion, garlic and celery with some salt, pepper, chili flakes, and LOTS of dried Oregano. When the mixture cooled, I mixed it with about a cup of ricotta cheese, and a couple of tablespoons of freshly grated Parmesan. I de-stemmed the mushrooms, and rubbed them all over lightly with Olive oil. I then piled the cheese mixture on top, and broiled them on high for about 20 minutes.

They came out slightly charred on the edges, and full of juicy mushroom goodness. The ricotta as a base made them nice and light, and the seasoning was PERFECT. I served them with a spinach salad, and didn't feel at all light headed... Maybe there IS something to this veggie-life thing!

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