Stuffed Portobello Mushrooms, tomatoes, cherries, and squash
I had to make something quick and tasty for dinner as I didn’t want to run to the store for any sort of protein so I decided on vegetarian/vegan meal. I thought why not do a new take on a stuffed mushroom from some of the garden ingredients I had just harvested. We are just getting into a summer so I had squash, spinach, and nasturtiums. I added some roasted cherries and tomatoes that was amazing to this recipe. I cut the squash in thin ribbons to replicate a sort of pasta and quickly sauteed them with a little tapenade. The nasturtium sauce gave it a little bite of spice, you have the earthy-ness from the vegetables, and the sweetness from the roasted tomatoes and cherries. What more do you need for a fantastic vegetarian recipe? Here is how to make my version of a stuffed portobello, I hope you enjoy it!
Recipe Ingredients
1 pint of multi-color baby tomatoes
1/2 cup of pitted cherries
3 tbsp of olive oil
salt
1 lb of baby spinach
1 tbsp of olive oil and butter
1 clove of garlic minced
4 portobellos
5 tbsp of olive oil (2 tbsp of balsamic as an option)
1 sprig of rosemary
salt and pepper
2 yellow zucchini shaved thin
1 spring onion sliced thin
3 tbsp of olive oil
1 tbsp of butter
2 tsp of olive tapenade
Radish flowers
Recipe Instructions
For the roasted cherries and tomatoes,
Simply place the pitted cherries and tomatoes into a saute pan. Drizzle with olive oil and salt and place in a preheated 375 degree oven. Roast for 20-25 minutes. You want them be to roasted and cooked, but not to the point where they can’t hold their shape anymore. Take out and keep warm
For the Portobello,
You have a few options for this depending on what mood you are in. You can marinate the portobellos if you have time with the olive oil and balsamic for 20-30 minutes and then simply grill them. I didn’t have time to marinate or grill them. I simply sprinkled the balsamic and oil all over the portobellos, seasoned them with salt and pepper, and placed them into a medium-medium/low heat saute pan. I cooked them for about 12-14 minutes flipping them halfway through, and them turned off the heat and allow them to stay warm in the pan.
To Finish,
In a saute pan on medium high heat add olive oil, butter, garlic, and cook for 20 seconds. Then add the spinach. Cook for 2-3 minutes until the spinach has completely wilted down. Once it has wilted then season with salt and pepper. Pour the spinach into a bowl and keep warm. Wipe out the same saute pan and add olive oil, butter, spring onions, and squash. Cook for 3 minutes then add the tapenade. Toss for 1 minute and then season with salt and pepper if need be. Meanwhile take a round cookie cutter and place a few spoonfuls of the spinach inside the mold ( you can drain some of the extra juice from the spinach so it doesn’t run all over the plate). Then add a spoonful of the nasturtium sauce on top of the spinach. Fill the portobellos with the squash-onion combination. Then take your cherries and tomatoes and place on top of the squash. Finish with radish flowers and a drizzle of olive oil. Serve and enjoy!
