This is inspired by a recipe in Bethenny Frankel’s new book, Naturally Thin, but I changed the recipe A LOT. I hope you enjoy – we certainly did.
Stuffed Portobello Mushrooms
Ingredients (serves 2)
- 2 big portobello mushrooms
- 1-2 cloves of garlic, finely chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon yellow mustard
- salt & pepper
- 2-3 teaspoons dried oregano
- 1/2 cup chopped button mushrooms
- 2-3 tablespoons parmesan cheese (I added some finely shredded soy cheddar as well) + extra for sprinkling on top (1-2 teaspoons)
- 10 pistachios, crushed
- Wipe off the portobellos and remove the big stem. Discard the very tip of the stem (the hard part), and chop up the stem. Put it with the chopped button mushrooms.
- Mix together the garlic, balsamic vinegar, mustard, salt, and pepper. Brush the mixture on each side of the portobello caps, then put them in a ziploc with the rest of the mixture. Refrigerate for an hour or so (more is okay).
- Preheat the oven to 400F. Mix the chopped mushrooms with the parmesan, oregano, and salt & pepper.
- Take the mushroom caps out of the fridge and pan-fry them on medium high heat in a saute pan. No oil or cooking spray is needed. To make them crispy, flatten them while cooking by pressing down on them with the bottom of another pan. After about 5 minutes, flip them and repeat.
- Place the caps on a baking tray and put the chopped mushroom mix inside. Top with a little more parmesan and the crushed pistachios.
- Bake the mushrooms for 10 minutes, then put them under the broiler for another 2-3. Enjoy!
I served this with a pasta recipe that I’ll put up tomorrow. We both cleaned our plates and wanted more! (But I’m trying to listen to Bethenny and eat mindfully by listening to my food voice… so this really was the perfect proportion.)