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These are no boring Portabella mushrooms. The layers of stuffing, veggies, cheese and pesto give this dish so much flavor. Using a veggie ground chicken makes the dish vegetarian, but real ground chicken, turkey, or mild Italian sausage can be used. I’ve grilled all the veggies and the mushrooms.
1. In a medium skillet over medium heat, sweat the onion, green pepper, celery and garlic, in a couple of teaspoons of olive oil for about 3 minutes. *If you are using real ground chicken, ground turkey, or mild Italian sausage, add that to the skillet at the same time as well.
2. When the veggies are soft and the onions translucent (and the meat browned if you are using), add the veggie ground chicken (it’s is already cooked, so you just need to heat it), Italian seasoning, sage, salt and pepper to the skillet. Stir in the bread crumbs and ¼ cup of the Parmesan cheese and remove the mixture from the heat.
3. Brush olive oil on the portabella mushroom caps, bell pepper and zucchini slices, and season with salt and pepper to taste.
4. Fill the mushrooms equally with the stuffing. At the same time, heat your grill to medium heat.
5. Grill the stuffed mushrooms, bell pepper and zucchini over medium to medium low heat. The stuffed mushrooms will need to grill about 10 minutes just on the one side. The bell peppers and zucchini should be turned after about 3-5 minutes and cooked about 3-5 minutes more. The veggies should have grill marks and still be firm when done.
6. Remove the mushroom and veggies to a sheet pan. Cut the peppers in half lengthwise to get eight 1 1/2 inch strips.
7. To stack the veggies on the stuffed mushrooms, first place 2 slices of zucchini on top of each stuffed mushroom.
** You can add some crumbled goat cheese between the layers of veggies it you like.
8. Top the zucchini slices with the pesto and ½ of the remaining Parmesan cheese.
9. Place 2 strips of bell pepper on top of the zucchini sprinkle with the remaining Parmesan cheese.
10. Leave the veggie stacked mushrooms on the sheet pan and put the entire pan (with veggies inside) on the grill for about 5 minutes, just to heat through.
11. Remove the mushrooms carefully to individual plates, or to a platter, and drizzle with just a little balsamic glaze.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!