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Stuffed Portobello Cap with Taleggio Cheese

Appetizers, Vegetables | May 31, 2015 | By

MUSIC PAIRING: Coldplay, Parachutes 

Remember yesterday when I mentioned a stuffed portobello with taleggio recipe that I had my eye on? Well, I’m making good on my promise and sharing it with you today. For those who are curious, I have indeed calmed down from the sweaty, irritated state I was in yesterday, too. Thanks for caring.

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I have a confession to make. I love vegetables enough to where I could probably give meat up forever. Now, let me be clear. I do not want to give up meat – ever – but, because my love of vegetables runs so deep, I could give it up and still go on living. If I had to. My only real issue with vegetables is they’re just not filling. 

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Sure, it’s ok calorie-wise to eat as many veggies as I want so I’m guaranteed to get full, but I’m very big on variety. I’m the type of gal that gets six different bags of chips at the store and opens each of them when I get home just so I can have a sample of all the flavors. I can’t eat ten pounds of cucumbers just to get full. You feel me? I mention this because it’s rare for me to find a vegetable-only dish that makes me feel like I actually ate something substantial. I’m happy to share that this portobello recipe solves that problem.

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The combination of sun-dried tomatoes and portobello mushroom, two naturally meaty textured components, kind of tricks you into thinking you’re eating a heartier dish. While the filling makes enough for four portobello caps, I only used three because I like a lot of filling with each bite. Ever seen me eat biscuits and gravy? Yeah, that phrase pile it on means something way different for me than the average person.

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The bonus with this recipe is that it’s really good for you but that bit of taleggio and parmesan cheese gives it a more indulgent feel. I ate two stuffed caps, with the serious intention of having the third, and…stop the presses…I was full after the two. I couldn’t even believe it. Sure, a couple of hours later I may have eaten the third one but who cares, it’s good for you!

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Why Coldplay? I’ve been on a late 90’s music kick recently (especially coming off of watching the widely discussed Kurt Cobain documentary on HBO) and the Parachutes album is just mellow enough for a lazy Sunday while fulfilling the needs of 20 year old Valerie.      

Recipe adapted from: Plenty

Stuffed Portobello Cap with Taleggio Cheese
Makes 3-4 portobello caps.
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Ingredients
  1. 4 large portobello mushroom caps, stalks removed (I used 3 caps)
  2. 3 tablespoons olive oil
  3. 1/2 white onion, diced
  4. 2 celery stalks, diced
  5. 1 cup sun-dried tomatoes
  6. 1 garlic clove, minced or thinly sliced
  7. 1/4 - 1/2 cup red wine
  8. 1/2 cup freshly grated parmesan cheese
  9. 1 tablespoon fresh tarragon, chopped
  10. 2 tablespoons fresh basil, chopped
  11. Taleggio cheese, thinly sliced
  12. Salt and fresh cracked black pepper
Instructions
  1. Preheat oven to 350 (I used my toaster oven so as not to heat up my already sweltering apartment).
  2. Place mushroom caps on a baking sheet lined with parchment paper. Drizzle with one tablespoon of the olive oil and season with salt and pepper. Roast for about 15 minutes.
  3. While the mushrooms are roasting, heat a saute pan over medium heat and add the remaining two tablespoons of olive oil. Add celery and cook for 8 minutes, stirring occasionally. Add onion and cook an additional 6 minutes until onions are soft but not brown. Add the sun-dried tomatoes and garlic and cook for a few more minutes. Add the red wine to deglaze the pan and cook for 3 or so minutes to let the alcohol burn off. Season with black pepper and just a dash of salt. The parmesan and taleggio add a good salt factor so you don't need too much in the seasoning process. Set aside off the heat to cool.
  4. Once cool, add the parmesan, tarragon and basil. Pile filling onto each of the mushroom caps and top with your preferred amount of taleggio cheese. Return to the oven and broil until cheese melts. Garnish with more basil and a drizzle of really good olive oil.
Notes
  1. These mushrooms would be great as an appetizer. Even better, you could serve them as a light dinner for two along with a nice green salad and some crusty bread, preferably an olive loaf of some kind slathered with good butter.
The Salty Peach http://the-salty-peach.com/

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