Portobello stuffed with Hummus, Caramelized Onion, and Swiss Cheese

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I fully believe that learning how to cook is one of the most empowering journeys that one can embark on. I have gone from frozen meals to this – a restaurant worthy dish. And, the best part is, this particular recipe is super easy.

Step one: Make or buy your hummus. I make mine, it’s different every time. This time, I soaked dry beans overnight, strain and rinse in the morning, then simmered them for an hour or two, until they were very soft. I reserve some of the liquid and puree the chickpeas while they are still piping hot. I added roasted garlic, lemon juice, salt, pepper, cumin and olive oil.

Step two: Caramelize the onion. In a cast iron skillet, I melted 2 Tbls of butter and thinly sliced my onion. Slowly cook your onions, this whole process took me about 30 minutes. Towards the end, I added a splash of white wine, just because. Make sure to salt/pepper this as well.

Step three: While onion is cooking, pre-heat oven to 400F and prep the mushroom. Remove the stem and clean the mushroom however you see fit. Sometimes I rinse them if they’re really dirty, otherwise I use a clean, damp cloth. Once clean, season with salt and pepper and put a good layer of hummus inside the cap.

Step four: Add the onion mixture to the portobello. I used about half the onion mix. Cook for 10 minutes.

Step five: Wilt the kale, use the same pan you sautéed the onion and cook until just soft.

Step six: For the balsamic reduction, I used the same pan, again. I used about 1/2c balsamic which reduced to 1-2 tsp. Keep it at a simmer and watch it so it doesn’t burn.

Step seven: Add the cheese (if desired) to the mushroom, cook for another 10 minutes.

Step eight: Plate! Kale-Mushroom-Balsamic.

Enjoy!

Skillet Bread

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Bread has always scared the baking bejesus out of me. I think it’s because of all the kneading and waiting. I can be rather impatient when it comes to making foods. Sweet Paul posted this recipe that is very simple and not too time consuming. The only thing I would do differently next time is use a smaller cast iron skilled and omit the honey (the bread was a bit too sweet for me). I definitely encourage you to give this a try! My version was a bit on the dense side which would pair nicely with a soup or salad. Or, if you’re like me, slather it with Earth Balance butter.

Due to technical error, I can’t embed the movie. Here is Sweet Paul’s recipe…and visit the website, too!

  • 1 c water, lukewarm
  • 1 Tbls honey
  • 1 Tbls dry yeast
  • 4 Tbls olive oil
  • 2 1/2 c all purpose flour
  • 1 tsp salt
  • fresh Rosemary

1. In a bowl, mix water, honey and yeast. Leave it sit for 5 minutes
2. Add flour, salt, and oil
3. Work the dough together with your hands
4. Cover with plastic and let it rise for an hour

5. Cook at 400F until bread is golden brown

Baked Parmesan Pesto Portobello with Gnocchi

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I question whether certain food photos do more harm than good… While this baked portobello¬†looks like something out of a horror film, it tasted delicious, and received a big “wow!” from my dining companion. I whipped up a pesto recipe a few days ago and froze it. When I came up with a meal idea, I let the pesto thaw at room temperature and it was good to go!

And, the gnocchi was from Whole Foods. Sometimes you need an easy out for a meal. Here is mine.

Walnut-Spinach Pesto:

  • 1/4 c walnuts
  • 1/4 c fresh parmesan
  • 1 clove garlic
  • 1/4 c sunflower or olive oil
  • 5 c fresh spinach (I probably used closer to 6 c)
  • salt, pepper to taste
  1. Blend everything together in a vitamin or food processor, freeze or use right away

For the Baked Parmesan Pesto Portobello

  1. Preheat oven to 400F
  2. Lightly drizzle baking dish with olive oil
  3. Remove the caps and gils from two large portobello caps
  4. Season with salt and pepper, spread pesto over cap
  5. Bake for 15 minutes
  6. Remove, top with parmesan, bake for 5 more minutes or until cheese has melted