Mushrooms are one of my favorite foods. I love everything about them and I love them on just about everything for every meal. Breakfast? Veggie omelet, please. Lunch? Mushroom melt. Dinner? Sauteed mushrooms on the side. They are so fabulous. This recipe is no exception. It would be a perfect lunch or dinner served with a side salad. They are filling, nutritious, and so yummy.
These were great reheated for the next few days for my lunches. Feel free to add or omit your favorites from this recipe.
Source: Food Network Magazine, January/February 2013, Pg. 56
Olive Oil Cooking Spray
4 Portobello Mushrooms, medium size
1 tablespoon of Butter, unsalted
4 Scallions, sliced
1 Poblano, seeded and coarsely chopped
3 cloves of Garlic, minced
1/2 cup of Wheat Germ
1/4 cup of Parsley, freshly chopped
Kosher Salt and Freshly Ground Pepper, to taste
1 1/4 cups of Mozzarella Cheese
1/3 cup of Sour Cream or Greek Yogurt
1 Jalapeño, seeded and diced
First, pre-heat your oven to 375 degrees. Coat a baking sheet with foil and cooking spray.
Now, wash your mushrooms gently with a damp paper towel. Remove the stems and coarsely chop them; remove the gills with a spoon and discard them.
Next, heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano, and the garlic, cook, stirring, until the poblano is soft, about 4 minutes. Add the mushrooms and cook for another 3 minutes. Stir in 1/4 cup of wheat germ and cook for 1 minute. Remove from heat and stir in the parsley and season with salt and pepper.
Now, stuff your mushrooms each with 1/4 of the mozzarella and poblano mixture. Sprinkle each with 1 tablespoon of wheat germ and generously spray with cooking spray.
Bake for about 20 minutes, until the mushrooms are tender and the wheat germ is golden brown.
Top with sour cream or yogurt and sprinkle with jalapeño and the remaining scallions.
The Barbee Houswife