Ok, I’m just going to say it – I am sick and tired of this rain! Don’t respond to that please, especially if you’re one of those people who just has to say something positive like “well, we didn’t get much snow, we need the rain”. Really? Well I have indoor plumbing and I shower inside my house so I’d have to say I should be okay if it stops for a few days.
Now if you happen to live in an area that isn’t being drenched, these marinated and stuffed Portabella mushrooms are terrific on the grill. If you happen to be getting mildewed in Massachusetts, baking in the oven will do just fine. The great thing about these jumbo mushrooms is that you can share them as an appetizer or pile them high with just about anything and call it a meal. Fast to put together, you just need about an 1 or 2 to marinate them (I put it all in a plastic zip lock bag & rotate it every now & then).
1/4 Cup Olive Oil
4 Tablespoons soy sauce
1 Tablespoon balsamic vinegar
4 Cloves of garlic smashed
Be as creative as you want – last night I needed to use up the last of my extra thick maple bacon (we should be done with bacon recipes for a while). After frying the bacon, I minced then sauted a little bit of onion and red bell pepper in the bacon grease. Usually I put a layer of baby spinach first on top of the mushroom, then add the onion/pepper and bacon. On top of that I piled a combination of Pecorino Romano and Parmesan cheeses – nice high piles because it will melt & ooze down all over that bacon. I didn’t have any mozzarella otherwise that would have been my first choice. Then sprinkle a little breadcrumb on top, with just a dash of oregano. You can come up with millions of combinations of toppings depending on what’s in the fridge, how hungry you are, or how weird you want to be. I baked at 350° for about 15 minutes. You know, I’m looking at this picture thinking I really should have done a little something with presentation – you can trust me though, it’s good.