by Chef Tina Martini
This recipe was developed for a black tie vegetarian event. I paired the stuffed portobello with a tofu sweet corn souffle, and an oregano crostini. This concept is easy to dress up or down. Fill the glazed mushroom cap with crumbled bbq tempeh. Top with carmelized onions. It’s like a vegan sloppy joe!
- 4 portobello mushroom caps, large
- ½ cup balsamic vinegar
- 1 tblsp grapeseed oil
- 1 lb spinach
- ½ lb arugula
- 2 garlic cloves, minced
- 1 shallot, minced
- 1-2 tblsp sherry vinegar
- ½ cup feta, crumbled
- ⅓ cup pine nuts
- Preheat oven to 325°.
- Clean the gills from the underside of the portobellos and wipe the entire cap with a damp cloth.
- In a small sauce pan, reduce balsamic vinegar by half, over medium-high heat. Syrup will be very hot and sticky.
- Brush portobello caps with the vinegar reduction on both sides.
- Place mushrooms, top down on a sheet pan prepared with cooking spray. Set aside.
- Heat oil in a large sauté pan.
- Add garlic and shallots and sweat until transparent. Do not brown.
- Add greens and cook down by ½ volume.
- Turn off heat.
- Gently fold in feta and pine nuts.
- Spoon filling into prepared portobello caps.
- Bake 20 minutes at 325°.
- Plate and drizzle with extra balsamic reduction.
Mushrooms are a great source of essential amino acids. They help the body produce cancer fighting enzymes. Many cultures around the world associate mushrooms with longevity. Arugala, aka “Rocket,” increases blood flow to the pelvis. It has been used for centuries to treat E.D. The calcium in greens is best absorbed when in an acidic environment. We use two vinegars in this recipe for maximum absorption. Pine nuts are nature’s appetite suppressant. Their oil is often used in diet pills and weight-loss formulations. Balsamic vinegar was developed as medicine. It was said to be a blood purifier. Only by happy accident did it end up being a favorite condiment.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!