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Monday, June 5, 2017

Recipe Review from 5/29/2017

A very hectic week coping with new pup and a three day yoga intensive that had me down in the Cities.  Meals were uber simple - including the one new one below.  Enjoy!

The Meal Plan from week of 5/29
Sun (L) baked spaghetti   (S)  Iowa chops with asparagus
Mon (L) leftovers  (S) Goat cheese stuffed portabellos
Tues - leftover Goat cheese stuffed portabellos
Wed- leftover baked spaghetti
Thurs (yoga training)
Fri (yoga training)
Sat (yoga training)

Goat Cheese Stuffed Portabellos  (Ckng Lght, June 2017)  vegetarian option**
I made this two nights in a row and really liked it.  I would totally make this again!  It's super easy to assemble, add in some quinoa/rice and a veggies and bam! dinner is on the table in 30 minutes or less.

Only one small modification - I skipped the prosciutto.  If you have some on hand, use it.  I wouldn't go out of your way to buy a package though.  I served this with instant brown rice and roasted asparagus.  I baked the asparagus at the same time as the mushrooms at 450*, not the 500* called for.   I made the toppings the first night, but only cooked two 'shrooms, then used the leftovers the next night.   I don't recommend subbing regular bread crumbs for this, stick with Panko.  


4 large portobello mushroom caps, stemmed and dark gills removed
Cooking spray
3/4 teaspoon black pepper, divided
3/4 cup whole-wheat panko (Japanese breadcrumbs), divided
1 tablespoon olive oil
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 ounces goat cheese, crumbled (about 1 cup)
2 ounces thinly sliced prosciutto, torn into 1-in. pieces
  1. Preheat oven to 500°F. Line a rimmed baking sheet with foil.
  2. Coat mushrooms with cooking spray; place, top sides down, on prepared pan. Top with 1/2 teaspoon pepper. Bake at 500°F for 4 minutes.
  3. Combine 6 tablespoons panko and oil in a small bowl. Combine remaining 6 tablespoons panko, chives, rind, juice, salt, and goat cheese in a bowl. Spoon 1/4 cup goat cheese mixture into each mushroom; top with panko mixture. Bake at 500°F for 3 minutes. Top with prosciutto and remaining 1/4 teaspoon pepper.

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