I'm in the process of moving. I can't wait to share pictures of my new house with you during the week of June 11! But in the meantime, stay hungry and enjoy this recipe for stuffed portabello mushrooms.
2 large mushroom caps
1/2 can canellini beans, drained
1/2 medium yellow onion, diced
1 medium tomato, seeds removed and cut into large pieces
1/4 cup fresh flat leaf parsley, roughly chopped
1/2 cup shaved pecorino cheese
juice of one lemon (1/4 cup of dry white wine will also do)
mozzarella to top
grapeseed oil, salt, pepper
Preheat oven to 400. Drizzle mushrooms with oil and bake, stem side down, for 25-30 minutes. And don't you dare throw out that mushroom juice at the bottom when they come out. We'll get to that later.
Meanwhile, heat about 1T of oil over medium high heat and cook onions until they just start to turn brown on the edges. Add tomato and cook for another 2 minutes. Add lemon juice, mushroom juice, parsley and beans and cook until heated through.Take it easy on the salt; the cheese and the beans are already pretty salty. Do add plenty of freshly-cracked black pepper. Toss with pecorino cheese and stuff bean mixture into mushrooms. Top with mozzarella and broil in the oven until cheese is melted. Serve with a simple green salad.
*If you have extra beans, and you probably will, mix them with cooked quinoa, good olive oil and maybe some more cheese. Eat for lunch the next day and make all of your co-workers jealous.