Spanish Portobello Mushrooms - with Three Main Ingredients
The oven is broken. But the broiler works. What to do for lunch? Go to Barcelona!
#portobellomushrooms #spanishtapas
See the pin! https://www.pinterest.com/pin/770608186251096000/
Recipe:
Trader Joe’s
fresh Portobello mushrooms packet, usually pack of three
Trader Joe’s
Spanish Cheese Tapas Sampler
Trader Joe’s
Romesco Dip
Trader Joe's Organic Extra Virgin Spanish Olive Oil Cooking
Spray 5 Oz.
Salt &
Pepper
Remove the
stems of the portobello mushrooms. Don’t throw them out! Dice them finely and set aside. Remove the
scales inside of the portobello mushroom carefully with a teaspoon to hollow
them out. They are now ready to be stuffed.
Pre-heat the
broiler to low. Place the Portobello mushrooms separately on a sheet pan coated
with olive oil spray. Gently spray the Portobello mushrooms to coat them,
sprinkle them with a light amount of salt and pepper.
Broil the Portobello
Mushrooms for 15 minutes, time varies depending on the broiler. While broiling,
prepare 2 pieces from each of the cheese sampler, for each mushroom, cutting
off the rind, 6 pieces total for three portobello mushrooms. Remove the Portobello
Mushrooms from the broiler. Gently add two pieces of the cheese sampler, to
fill the top of each of the Portobello mushrooms. Add the diced mushroom stems
on top of the cheese. Place the Portobello mushrooms with the cheese under the
broiler for five minutes.
Remove from
heat. Top each of the broiled Portobello Mushrooms with a dollop of the Romesco
Dip. Ready to serve.
This Romesco
Dip, clean ingredients. Coating hot roasted potatoes with this dip gives you quick
Patatas Bravas.
Great with
charred or grilled broccoli.
Cook’s note –
the cheese sampler is portion control- but you can go for a low fat sliced
cheese, such as light Jarlsberg.
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