Friday, March 28, 2014

Just A Quickie

I'm still working a lot of overtime this week, so my apologies that I haven't been posting.  But here's a quick one before the weekend, which reportedly is supposed be absolutely stinkin' gorgeous!  If you decide to grill this weekend (like we probably will!) but want to keep your calories down, try these!  This recipe serves 2.

Stuffed Portabello Caps in Balsamic Vinegar

4 Portabello mushrooms
1 c. Shredded zucchini
1/2 c. Onion, chopped fine
1/2 c. Barley
1/4 c. Red bell pepper
1/2 Granny Smith apple, shredded
1 c. Spinach leaves, chopped 
1 tsp. Rosemary
1 tsp. Thyme
Salt and Pepper to taste 
Balsamic vinegar
4 slices of Muenster cheese

Preheat your oven to 350 degrees.  




In a large bowl, combine the onion, barley, bell pepper, spinach, apple, zucchini, rosemary, and thyme.  Season with salt and pepper to taste.  

Trim the bottom of your portabellos removing any dirt that might cling to the stalk (I just chopped that part off and threw it away).  Then dice up the stalks and add them to your stuffing mixture.  


In a large glass dish, pour about a quarter-sized drizzle of balsamic vinegar and swirl it out with your finger to set the caps on, and then place them upside down as pictured.


Pour another drizzle of balsamic vinegar onto the upturned mushroom caps.  Just a drizzle as a little bit of balsamic goes a long way!

Take a good handful of the stuffing and pack it just a bit like you would a snowball.  It won't stick together well, but will work for getting it into the cap.  Place this into your upturned mushroom cap.



Once your caps have been filled, distribute any filling that remains in the bowl evenly among the caps and place the pan in the oven.  

Allow them to bake for about 12-15 minutes.  You can check to see if they're done by checking the temperature toward the middle of your stuffing.  If it's steaming inside, it's nearly done.  





When this happens, place a slice of cheese over the top of each stuffed cap and allow to bake for another 2-3 minutes just until the cheese melts.  






Once the cheese has melted, remove the pan from the oven and serve immediately.  This would go well with a side salad or grilled asparagus with garlic.  

Substitutions:  You can totally sub out any of the vegetables here.  I chose these mainly because I had a zucchini and hunk of red pepper that needed using, and half a Granny Smith apple left over from a smoothie that I didn't want to waste!  But you can use whatever vegetables you have on hand for a total of about 3 cups.  You can also substitute the barley for another grain such as quinoa, rice, or even bulgar wheat if you want to keep it vegetarian.  OR, you can use the same amount of cooked ground turkey or beef for added protein.  

Here are the stats:  
Serving size:  1 stuffed cap
Time Spent:   30 minutes total
Calories         97
Carbs            19 g
Protein          3.5 g
Fiber             7.8 g
Potassium    164 mg

Have a happy and healthy weekend!  Don't forget to get outside if you can and enjoy almost-spring!  After all, it might snow next week!