Ok, here we go, but mind you, my recipes vary with my mood, and what's
Stuffed Portabello caps! Pics to follow:
9 medium portabello mushrooms
2 stalks celery (optional) 1 oz. fresh basil leaves 1/4 oz. fresh thyme 2 small roma tomatoes 1 cup shredded jack cheese (or cheese of choice) 1 lb. lean ground beef (I used 96/4) 1 tbs. grated fresh Ginger root 1 medium shallot 1 pinch black pepper 2 tbs. toasted sesame seeds 4 oz. baby spinach leaves 1/4 cup EV Olive Oil
Remove stems from the caps, remove dirty end then chop the stems and put them into a bowl. Take the caps and oil the outside with additional Olive or Grapeseed oil and place on to plates.
Chop all other ingredients and add to chopped portabello stems.
Mix well and stuff into oiled caps.
Grill on Electric grill for 10 minutes.
Serve with a light spray of Soy Sauce and salt to taste.
Presented raw, prior to grilling:
Post-grilling, electric contact grill:
Of course you can always add a bit more cheese to the top and broil instead. ;-) Just not sure of timing. I rarely use my broiler.
I've also had delicious portabellos cooked by themselves, marinated and cooked over a wood or charcoal fire, no stuffing. They are wonderful that way and can go by themselves or on a burger in a bun...... -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-unpleasant woman." -Jack Nicholson