July 10, 2011

Grilled Stuffed Portabellas


Just like that armadillo you hit with your truck or that flamingo you shot on safari, stuff 'em and mount 'em up. In case this mount 'em on a bed of pasta. Not that you couldn't put these on a wall too for the whole world to enjoy (or that you couldn't put those other things on a bed of pasta - come on, I dare ya).

Simple, juicy, succulent. Yep, that about sums it up for these wonderfully easy and healthy shrooms. Meat replacements need to be mixed up every now and then, and this doesn't disappoint. Loaded with veggies and placed on a light pasta. Healthy never tasted so good.



2 large portabellas
bok choi, chopped
tomatoes, sliced
scallion, diced
salt and pepper, to taste
1/2 cup cooked pasta


1. Cut off stems of the portabellas and put aside with the other veggies.

2. Spray a little oil into a pan and grill portabellas on one side for 4 minutes on medium heat.

3. Add the other veggies (except tomatoes) and a very shallow pool of water.

4. Flip the portabellas and cook until tender all the way through and the veggies are soft (about 4 minutes after water simmers).

5. Place ports on a bed of pasta, then throw everything else on top of it. Add salt and pepper all over to taste. The juices from the veggies will be enough for the pasta.

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