Search Blog
Blog Categories
Subscribe to our blog

Enter your email address:

Delivered by FeedBurner

« The More Things Change… | Main | Inspired by Peaches »

A Meal from Mushrooms

By Lori Powell

My fridge is a bit empty due to my being out all last week on a location photo shoot. But if you have a pantry stocked with some good grub that includes some condiments, you’re well on your way to creating a delicious meal for one.

This week I’m going meatless and turning to some meaty portobello mushrooms. I am generally not a fan of these oversized fungi but when roasted, broiled or grilled whole they deliver a different world of flavor. You see, when roasted or broiled, the outside edges and gills get a bit crispy. On the grill over high heat, they get pretty much the same effect, with the added bonus of a smoky hit.

Not having much else in the fridge but a couple of portobello mushroom caps, a jar of sauce, some pesto (a full life is all about a well-stocked kitchen) and some scraps of cheese, I give you my rendition of Mini Mushroom “Lasagnas.” The mushroom plays two roles: as both the noodle and the meat. To round off the meal serve with a salad on the side.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Portobello Mushroom “Lasagna” Stacks
Serves 1

Olive oil cooking spray
2 small portobello mushroom caps
Salt and pepper
1/4 cup store-bought marinara sauce
3 tablespoons grated mozzarella cheese
2 tablespoons store-bought basil or arugula pesto

  1. Preheat oven to 425°F. Arrange mushrooms caps with gill sides down on a baking sheet coated with olive oil spray. Spray mushrooms with olive oil spray and season with salt and pepper. Roast mushrooms 20 minutes. Turn mushrooms over and top evenly with sauce and cheese.
  2. Bake until cheese is melted and mushrooms are tender, about 4 minutes. Transfer mushrooms to a serving dish stacking them and top with pesto.

Note: if you want to broil instead of bake, do so 6 to 8 inches from heat and keep your eye on the mushrooms as they will cook much quicker. If grilling, heat the grill to medium-high heat and cook in the same manner but in about half the time, with the grill covered.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Related posts:
  1. Couscous Makes an Easy, Go-To Meal
  2. Taming the Taste for Wild Mushrooms
  3. Kitchen Yoga
  4. My Favorite Go-To Meal
  5. Make an Easy, One-Skillet Meal

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>