Tuesday, May 21, 2013

Stuffed Vegetable Portobello Mushrooms w/ Maryland-Style Potatoes

For Meatless Monday yesterday, it was a serious "what veggies do I have in the fridge?" kind of meal. There are a lot of additional mix-ins you can do like tomatoes, red peppers and black beans.  This is what I came up with:

3 - Portobello mushroom caps
1/4 - zucchini, diced
1/4 - squash, diced
1/2 cup - broccoli, diced
2 tbls - onion, diced
5 - black olives
1 tsp - Dried basil
1 tsp - Paprika
1 oz - gruyere cheese
1/4 cup - Panko crumbs
2 tsp - olive oil

Preheat oven to 425. Cleaned out caps by removing caps and cleaning on black with a spoon. Place caps on a cookie sheet. Drizzle 1 tsp of olive oil on caps. Place in oven for 5 min. After 5 min, remove from oven, but keep the oven on. 

Warm up a pan. Placed all vegetables being used in a bowl. Drizzle remaining olive oil. Add basil and paprika. Mix ingredients. Add to hot pan and heat through for 5 min or until vegetables are soft. 

Remove vegetables from heat and put into same bowl used. Add cheese. Mix cheese in mixture. Scoop veggie mixture into caps. Evenly distribute panko crumbs on top of each cap. Place in oven for 5 min.  

Serve warm. 
Servings: 3
Calories: 104 per serving

For the potatoes, there wasn't really anything special. I used 2 potatoes. Cut them into chunks and stove cooked them. I added a tsp of olive oil and a whole lot of OLD BAY seasoning. That's what makes them Maryland style. I should post the Cauliflower soup I made. That was good. Maybe I should make that for dinner sometime this week. 

Sorry, I digressed. The whole meal came out to: 

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