Stuffed Portobello Mushrooms

Took a break from soups this week to try out this stuffed portobello mushroom recipe. 

Ingredients

• 1 small butternut squash 

• 2 tbsps olive oil  

• 1 small onion, minced

• 2 garlic cloves, minced

• 2 cups kale, finely chopped 

• 1 cup cooked wild rice* 

• 1/2 cup dried cranberries 

• 4 portobello mushrooms, stemmed

• salt, pepper, garlic powder (to taste)  

*The original recipe called for farro, but we are still in pandemic mode, ordering our groceries online, and I wasn’t able to find any farro. I had wild rice in my pantry and used this as a substitution. I think you could use whatever grain is your preference.

Instructions

1. Preheat oven to 400°F

2. Peel your squash, removed seeds and cut into 1/2 inch cubes (I got lazy with this, they were inconsistent sized cube-ish shapes.

3. Drizzle squash with 1 tbsp olive oil. Season with salt, pepper, garlic powder. Roast for 25-30 minutes, stirring occasionally, until squash is tender. Remove from oven and set aside.

4. Heat 1 tbsp of olive oil over medium-high heat in a large skillet. Add the onion and garlic and cook for 2-3 minutes. Add kale, cook until tender, about 2-3 minutes. Stir in the wild rice (or whatever grain you decide on,) dried cranberries and 1¼ cups of the butternut squash (you may have some leftover squash to nom on later.)

5. Reduce oven temperature to 350°F. Spray a large baking sheet with cooking spray or cover in aluminum foil (my preference.) Spray the mushroom caps with cooking spray and sprinkle with salt and pepper.

6. Arrange mushroom “gill” side up on baking sheet. Fill each mushroom with the prepared filling. Cook mushrooms for 10-15 minutes, or until the mushrooms are soft and starting to juice. Remove from oven.

7. The original instructions say to serve immediately. I would agree that this would obviously be the best nag for your buck, however, I did cook these for my meal prep for the week. There are a couple of options for reheating (oven, pan, or microwave) but may preference was in a frying pan on low-medium eat with a cover on the pan.

November 24, 2020