Friday, August 20, 2010

Stuffed Grilled Portobello, Summer Squash Angel Hair

Black Eyed Pea Portobello
3 large portobello mushrooms
2 tbl extra virgin olive oil
1 tsp red pepper flakes
1 tsp dried parsley
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 tbl extra virgin olive oil
1/2 white onion, small dice
1/2 carrot, small dice
1 celery stalk, small dice
1/2 yellow bell pepper. small dice
2 garlic cloves, minced
1 can Black Eyed Peas, drained and mostly mashed
1 tbl fresh thyme, chopped
1 tsp pepper
salt to taste
1 tbl fresh parsley, chopped

1c panko bread crumbs
4 tbl extra virgin olive oil, divided
1/8 tsp ground onion powder
1/8 tsp pepper
pinch of salt
1/4 tsp dried parsley

Scrape out the mushroom gills and rub the mushroom caps with olive oil and marinade spices. Let rest while preparing the filling.
In a large saute pan, heat oil and add onions, carrot, celery and bell pepper. Saute until soft, about 7 minutes. Add garlic and mostly mashed black eyed peas, fresh thyme, fresh parsley and season with salt and pepper. Cook for 5 minutes until beans are heated through. Pack filling into mushroom caps.
In a small bowl combine bread crumbs, 2 tbl olive oil and herbs. Divide bread crumbs over each of the mushrooms and drizzle the tops with remaining oil.
Preheat broiler.
Heat a grill to medium high and grill bottoms of stuffed mushrooms for 10 minutes. Turning 180 degrees, half way though. Transfer mushrooms to a sheet pan and broil to brown the bread crumbs. My oven took 1 minute under the broiler, yours may be longer or shorter, but keep an eye out so they don't burn!

Summer Squash Angel Hair
1 tbl extra virgin olive oil
1 summer squash, spiral cut
3 garlic cloves, minced
1 tsp fresh thyme
salt and pepper to taste
Juice of 1/2 a lemon

In a small saute pan, heat up oil and add garlic and thyme. Saute until garlic is browned and fragrant and add the summer squash. Toss with the garlic and oil and turn off the heat. Season with salt, pepper and lemon juice.
* Since my tool that spiral cuts vegetables cuts them so thin, I just barely need to add heat to the squash before it is already soft enough. If your strands are thicker you might need to cook the noodles a bit longer.

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