poblano, tomato, and brie stuffed portabello mushrooms

13 Jun

so – just to preface this real quick — apparently one can spell the mushroom in this photo either way – portobello {which spell-check recognizes}, portabella {which i personally think just sounds prettier}, or even portabello {meet me half-way?! – i like this one best}.  — all acceptable spellings.  i swear — read this if you think i’m nuts.

anyway… i’m going to always call them portabello because i think it’s a nice medium… just so you know 🙂

and i love portabello mushrooms soooooo much!  i would venture to say i eat them at least 2-3 times a week in some fashion. they are a great meat substitute for vegetarians or vegans, and they are just plain full of good things!

i don’t even remember what inspired me to make this dish – i think it was something like – i’m walking through whole foods in produce – looking for what’s good, on sale, and in season – and i had the mushrooms in the basket already {’cause you know, i love ’em}, and i saw the poblano and was like, “you know i’ve always wanted to make something with those” and i remembered i had the tomatoes at home and brie in the fridge and then BAM! dinner idea.

– portabello mushrooms

– tomatoes of choice {chopped}

– poblano pepper {ribs and seeds removed, chopped}

– scallions {bulbs included – chopped}

– good melty cheese of some kind – i opted for brie since i had it on hand

{side dish of choice – i made kohlrabi, mostly because i had never heard of nor tried it before – i sauteed the greens and ate the bulb raw}

preheat the oven to 400 degrees. make sure you clean your mushrooms and the ribs are removed from your portabellos.

bring your brie to room temperature if possible and smear in a little on each portabello.

add chopped poblano, tomato, and scallions into your food processor and blend into a salsa like consistency – whatever you prefer, really.

smother the inside of your portabello with the mixture and bake for 15-20 minutes.  i grated a little parmesan on top as well…

i sauteed the kohlrabi greens and had chopped raw kohlrabi on the side.

which – i really really like, it turns out. similar to a water chestnut texture, the skin is removed and the flavour is mild but complimented this dish rather well.

and the mushroom?!  holy smokes, YUM!!!!  yum yum yum.  i served mine on a bed of fresh watercress. SO good – and good for you!

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2 Responses to “poblano, tomato, and brie stuffed portabello mushrooms”

  1. Megan June 15, 2012 at 7:00 am #

    The portabellos look easy and delicious! I’m going to have to try these!

    Like

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