Tuesday, 17 January 2012

Leafy Portabello Mashup

Ever heard the term mashup? That;s what happens in music when you combine two songs into one, often from drastically different genres. My fave mashup band of all time is, of course, Rock Sugar. They take 80s pop artists like Paula Abdul and Journey and combine them with Metallica and AC/DC. Sounds crazy, but give 'em a listen.

So what's that go to do with the Reluctant Primalist? Well, I like mashups when they involve recipes, too. Take a part from one, add it to another and BAM! A plate full of fun is now before you. Now there's not a huge amount of  protein in this so you'll might to supplement with a nice Angus filet or the like but it will fill you up for sure. So enjoy a mushroom mashup from me (and take it easy on my recipe writing skills please).

Leafy Portabello Mashup
Everything nice and neat for the camera

2 portabello mushroom caps, burger sized
1 bunch red chard, washed and chopped
1 handful spinach leaves, about 3 cups 
1 medium onion
4 cloves of garlic, coarsely chopped (I like my meals punchy!)
4 strips of bacon, crumbled (I pre-cook mine for quick use)
1/3 cup pine nuts
8 calamatra olives, quartered
1/2 lemon
Bleu cheese, crumbled
olive oil
salt and pepper

Preheat your over to 400F. De-stem your mushroom caps is necessary and coat them liberally with olive oil (they'll soak the oil up) and place upside down on the sheet. Give them a bit of salt and fresh ground pepper to your liking. Cook on the middle rack for about 15-20 minutes.

2 minutes from being done.
Heat up your big old cast iron frying pan to medium-high then add 2 Tbsp. of olive oil. Toss in the onions and garlic. When they start getting brown reduce the heat to medium and throw in your bacon and pine nuts. Get those tossed around nicely then throw in your chard, spinach and the olives. Once the greens are wilted squeeze your lemon juice on them, toss well and remove from the burner.

Your mushroom caps should be done by now, so plate them and divide your greens between the two. Sprinkle on a bit of Bleu cheese to top them off.

For a different taste you can place some freshly shredded Parmesan cheese on the mushrooms before you cook them or, for a nice English touch, get some Stilton cheese and do the same. Enjoy!

One stuffed 'shroom cap!

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