i seriously LOVE mushrooms.
i could eat them with every meal. and sometimes it seems like i do. contrary to what many people think when they meet me, i’m not a vegetarian or vegan and i do not follow a rigid diet plan of any kind — however, i do try to eat about 80-90% fruits and vegetables every day. i find that mushrooms make a great meat substitute, mostly for the texture. some of my favourite meat substitutes are mushrooms. the texture is great, there is such a variety, and i just LOVE the flavour! of all kinds, really… i don’t necessarily find the need to “substitute” my meat, it’s just that i find my body doesn’t crave the meat as much as it does fish or beans or other proteins. every now and again i’ll have a burger or once in a blue moon i’ll have a steak, however i can’t remember the last time i did that. point is – mushrooms are great!
and, if you find those deep portabellas, you can stuff them with all kinds of things… they can be the main star of your dinner – the “meat” in the meat and potatoes, if you will. as i did with this :
serves 2
– 2 portabella mushrooms {as “deep” as you can find}
– 1 cup whole wheat cous cous
– 4-5 cloves garlic, grated or put through a press
– 1 medium sweet onion, chopped
– 1 head organic kale, rinsed and chopped
preheat oven to 400 degrees.
begin by grating your garlic into about 2 tablespoons of butter or EVOO on medium heat.
while that’s going, scrape out the gills in your mushrooms.
once your garlic is cooked down – add in 2 cups water, 1 tablespoon EVOO and a little S&P. bring to a boil and toss in your cous cous. bring to a boil once again, then remove from heat and cover. we’ll set this aside for the stuffed mushrooms… check on it occasionally, and fluff it with a fork so it doesn’t get sticky…
in a saute pan on another burner, toss in chopped onions and a couple spins of EVOO and cook on medium heat…
keep your eye on them – we want to cook them until their almost caramelized…
now, take your mushroom caps and brush them with EVOO or butter on the outside. then, take your cooked cous cous and stuff the caps with it and top with lots of grated parmesan cheese…
once oven is heated, pop them in and cook for a good half hour…
meanwhile, to your caramelized onions add in your kale and a little water or veggie stock and cook on medium heat until it begins to wilt…
cover to steam the kale, checking on it frequently. i usually alter between high heat and medium heat. i almost like to crisp my kale. 🙂
once your mushrooms are done, let’s put it on a plate.
i boiled some corn on the cob with my mushroom dish…
once the skin is a little “wrinkly” like this, you’ll know it’s done. don’t worry too much about under or overcooking – everything is edible as is, it’s really a preference thing.
and in honor of the first day of the new month, and despite the fact that it’s not thirsty thursday… i drank this meal with a seasonal red hoptober ale from new belgium, which is quickly becoming a favourite of mine…
food & foto 
You, Uncle Dave and I would have so much fun in the kitchen together. He created a stuffed mushroom appetizer that gets rave reviews. Your dish sounds delicious! Happy Eating Audrey!
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well we will have to make a plan for it… and a huge shop at whole foods beforehand! 🙂 happy eating to you too! i LOVE GOOD FOOD!
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Great idea for meatless Monday! Mushrooms are a great sub since they’re thick and so flavorful! This recipe looks awesome. I’ll try it tonight! Thanks!
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thank you – let me know your thoughts, sarah! i agree, i love the texture and flavour. portabellas are a go-to for me, no doubt.
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YUM!!! And that reminds me…I have to make corn on the cob tonight!
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look at all that color! I love it
Thank you for sharing this with us
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Love stuffed mushrooms. I think I have a large portobello cap I can stuff tonight. 🙂
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Beautiful as usual!
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Looks delicious! Will have to try out the recipe. Baked mushrooms stuffed with olive tapenade or pesto with goats cheese is amazing as well 🙂
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ooohhh, sounds delish, i will have to try! i want to experiment with tapenades more. thanks for the recommendation!
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I’m a mushroom nut. Love them. Can’t go to the grocery store without at least walking by, taking a look. And more often than not end up buying some regardless, lol.
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same same. always.
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Looks very good!
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thanks, esther. it was marvelous, as mushroom dishes always are 😉
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Delicious!!
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thanks so much, it really was!!
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