Subject: Stuffed Portobello Caps
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 12 2003 - 06:38:20 EDT
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FOOD FUNNY
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Reader Lillian Toka asks, "Since there are some nutrients in beer,
does this qualify as a food funny?"
"Good afternoon, Landlord, a pint of Less if you please," said the old
man.
"Less? Never heard of it," replied the barman.
"Oh, come now surely you have," he persisted.
"No sorry, we certainly don't stock it. What is it anyway? Some
foreign beer?"
"Well I'm not sure," admitted the man. "It was the doctor who
mentioned it. He said I should drink less."
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TODAY'S RECIPE
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Even confirmed omnivores like myself will enjoy this vegetarian dish
because the portobello cap is just as satisfying as the best beef
steak.
Stuffed Portobello Caps
All recipes this week are adapted from "Vegetables from Amaranth to
Zucchini" by Elizabeth Schneider, William Morrow, 2001 and is
available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0688152600/worldwiderecipes And
see some more of my favorite cookbooks at
http://www.worldwiderecipes.com/cookbooks.htm
3 Tbs (45 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes
4-6 portobello mushrooms, stems removed and reserved
1 cup (250 ml) canned black beans, drained
1 red bell pepper (capsicum), seeded and finely chopped
3 Tbs (45 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh thyme leaves
Salt and freshly ground pepper to taste
Heat the oil in a small skillet over moderate heat and saute the
garlic until golden but not brown, about 3 minutes. Add the red
pepper flakes and remove from the heat. Pain the portobello caps with
half the oil and place gill side up on a baking sheet. Chop the
reserved stems and combine with the remaining oil, black beans, bell
pepper, parsley, thyme, salt, and pepper. Spoon the mixture over the
caps and bake in a preheated 450F (230C) oven until tender, 10 to 15
minutes.
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