Sometimes when it comes to vegetarian entrees I get in a rut, utilizing only tofu, pizza, or some beans. Don’t get me wrong, I love those and could eat them happily over and over, but I can’t forget another favorite, the portabella!
Every time I make portabella mushrooms I tell myself I have to have them more often. So versatile, and yet so satisfying, even for the diehard meat lovers. I have to admit, I never use a recipe, instead using up whatever ingredients I have on hand and my imagination to build a magnificent meatless ‘shroom.
This week, I marinated the ‘shrooms in a little balsamic and red wine. I scooped out the inside of each of the mushrooms, diced it up with onion and capers and sautéed in a skillet for 3-4 minutes. To that mixture, I added a bit of chopped basil and arugula. Sprinkled with goat cheese and fresh purslane, it was ready for the grill. Grill for 7-10 minutes or until portabella is done and cheese is melted. I served some marinara on the side for dipping.
We couldn’t decide what wine would complement the meal, so we celebrated ‘Martini Mondays’ and had dirty martinis instead.
What are you having for meatless Monday?