This week I'm bringing you stuffed portobello mushrooms as the Meatless Monday meal. I had a craving for mushrooms all weekend, so this was the perfect way to satisfy the craving, and get in a "meatless Monday" meal.
Not having any specific recipe, I went about creating a "filling" with a few things I had on hand. I started by cooking up some Minnesota Wild Rice. While that was cooking I sauteed some spinach with the leftover chopped up mushroom pieces that came from "scooping out" the mushrooms, and onion. When the rice was done, I added the spinach mixture into the rice with salt, pepper and fresh thyme. I also added a few cranberries to give it another element.
After taste testing the filling, I added it to the empty mushroom caps. Topped with a little feta and sharp cheddar and a few capers, then into the oven.
While not the most photogenic meal, this was the tasty results. I did a extra mushroom and topped with gorgonzola and that was even better. (Note, next time I will top with gorgonzola.) Served with some extra wild rice on the side, this meal was filling enough for even my hungry husband. After the picture I drizzled a little balsamic reduction over the mushroom which enhanced the flavor even more.
Since it is a Monday, and we've had some great wines over the past couple weeks, we pulled out our favorite "everyday" wine.
Easy to drink, the Menage a Trois, paired perfectly with the stuffed portabellos. The red blends have been such a great discovery in terms of taste and value. The jammy flavor of this one comes from cabernet, merlot and zinfandel. It is soft, but has hints of spice at the same time. The cab does give it some of that "big" feel, but not overdone.
A nice ending to the beginning of the week.