Pistachio Feta Stuffed Mushrooms

These flavorful portobello mushrooms are a nice part of a vegetarian meal. Since the grill's on, I pair them here with multicolored pasta and grilled summer squash.

Pistachios are flavorful and soft, and they make a great filling for mushrooms. You can also add a more melty cheese like cheddar or swiss - whatever your favorite. I have also used hazelnuts, but you have to be OK with a more crunchy topping texture. Minced golden raisins are also a great addition.

4 large portabella mushrooms, cleaned
1 stick cream cheese, brought to room temperature
1/4 cup feta cheese, crumbled
1/4 tsp crushed red pepper flakes
palmful fresh basil leaves, minced

1/2 cup shelled pistachios
1 clove garlic, peeled

Heat grill to high. Turn mushrooms over to fin side and cut stalk, if any, down to the fins.

Tip the pistachios into a small food processor and grind to a coarse meal - but not a butter. Add the garlic and mince. Turn pistachio mixture into a mixing bowl and add the cream cheese, feta, red pepper and the basil. Mix well.

Lightly oil the mushroom fins and turn them fin-side down onto the grill. Turn grill to medium. Grill for about 8-10 minutes, turning mushrooms once. Place mushrooms on a sheet pan and turn one half of the grill off.

Distribute the cheese mixture on top of all four mushrooms and return the mushrooms to the side of the grill turned off. Cover grill and cook another 8-10 minutes until the mushrooms and topping are heated through.

Serve with veggie side to complete a vegetarian meal. Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog