Today’s meatless meal is inspired by my “bello” (handsome), Marc – and maybe just a tad by my loud voice (bellow) – haha! Portobello Mushrooms!
Called “cappellone” (“big hat”) in the northern part of Italy, the portobello is often used as a hearty substitute for meat. It’s basically an oversized Cremini (or full grown, depending on your perspective and mushroom love) and can be used for many delicious dishes. Here’s one Joe and I think is just fantastic.
Ingredients: 4 whole portobello mushrooms, olive oil, truffle oil (optional), salt & pepper, spaghetti squash, plain (flat, Italian) parsley (dried or fresh), fontina cheese (shredded).
Slice spaghetti squash in half and place face down in about 1/2 inch of water in a baking dish. Bake at 375° for 30-40 minutes or cook on high in the microwave for 6-8 minutes. Shred the “meat” from the shell and mix with about one tbsp. (or a drizzle) of olive oil or truffle oil, salt & pepper. Set aside. Clean mushrooms and keep whole. Brush each side with olive oil and season with parsley, salt & pepper. Grill or sauté about 5-6 minutes on each side. Remove from heat and place on cookie tray. Fill the mushroom with spaghetti squash and liberally sprinkle with shredded fontina cheese. Place oven rack in top third of oven and heat broiler. Then put your mushroom tray in just a couple of minutes until the cheese is golden.
It’s a pod of perfection!