Have you ever participated with a CSA? I did one year and found myself more than a little overwhelmed by the array of obscure greens and heritage vegetables. While I enjoyed the challenge of trying to create meals from previously unknown ingredients, I have never been tempted to commit again to the responsibility of having to retrieve my bag of goods from a remote location. Field Goods and their convenient delivery to my school has proven to be the ideal solution for getting fresh, and sometimes frozen, produce into my kitchen and my tummy.
This week’s bag included some beautiful Portobello mushrooms and the timing of this exchange on Twitter could not have been more perfect:
Ding, ding – dinner has been determined!
I started by wiping the mushroom and removing the stems, trimming the ends a bit. Using a combination of olive oil and butter, I sautéed the chopped stems, adding minced shallots* and chopped onion* and basically softening everything up. I had about 2/3 of a cup of leftover couscous and tossed that in as well. Rummaging through the fridge, I also found a few sprigs of (kind of) fresh thyme and minced that up to add to the pan along with about a ½ cup of bread crumbs. I seasoned with salt and pepper to taste and turned the oven on to 350.
I placed the intact caps in a shallow baking dish and drizzled them with a little olive oil and put them in the oven to soften up a bit. After about 10 minutes, I filled the caps, generously piling the stuffing on. I had some kind of crappy parmesan cheese in the cheese drawer and grated it over the mushrooms and covered the baking dish with foil. I heated everything through (maybe 7 or 8 minutes) and then uncovered my tasty meatless dinner.
Delicious and satisfying! I will definitely make these again. Maybe, once Lent is finally over, I’ll add a little sausage or ground turkey…
* the shallots and onions were both from previous weeks’ deliveries.