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
Bleu cheese, crumbled
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.|
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!|