Food

Kale Stuffed Mushrooms

It used to be that we had a choice of two mushrooms in most supermarkets. We could get either white button mushrooms, or brown which were usually called crimini mushrooms. Both were imature forms of  Agaricus bisporus and they are high in vitamin D and have possible medicinal value. At some point someone in the mushroom world realized, however, that the mature form of Agaricus bisporus could be sold instead of thrown away. They called them Portabella Mushrooms and a new product was born.

These large brown mushrooms are perfect for providing the base of many quickly prepared vegetarian meals. They can be topped or stuffed with a variety of other vegetables, popped into the oven, and within less than an hour including prep-time and cooking, you have a filling, dare I say meaty, vegetable entree or side dish. They are also great for using up bits and pieces of random veggies, breads and cheeses that you might have on hand. Here’s what I did the other night:

I used Tuscan Kale from the garden, roasted garlic (you could use raw), Portabella mushroom caps, pine nuts, feta cheese, a piece of ricotta salata, grilled artichokes in a package (you could use canned) and a lemon.

I used Tuscan Kale from the garden, roasted garlic (you could use raw), Portabella mushroom caps, pine nuts, feta cheese, a piece of ricotta salata, grilled artichokes in a package (you could use canned) and a lemon. Remove the stems from the mushrooms and wipe them with a damp towel. Never wash a mushroom in water – it will absorb all that water and then weep it out when cooking. Wiping with a damp towel, paper or cloth, is perfect.

Finely grate the zest off the lemon. Grate or chop any solid cheeses you're using. Add those and any other chopped, cooked veggies you want to use. Since these mushrooms won't bake for more than about 25 minutes you'll want most of the ingredients for the stuffing at least partially pre-cooked.

Finely grate the zest off the lemon. Grate or chop any solid cheeses you’re using. Add those and any other chopped, cooked veggies you want to use. Since these mushrooms won’t bake for more than about 25 minutes you’ll want most of the ingredients for the stuffing at least partially pre-cooked.

I put a tablespoon of olive oil into a pan, added the garlic and the Kale which I'd cut into ribbons. I sauteed this until the kale was just wilted. If your garlic starts to brown, add some stock, white wine or a little water to keep it from getting bitter or burned.

I put a tablespoon of olive oil into a pan, added the garlic and the Kale which I’d cut into ribbons. I sauteed this until the kale was just wilted. If your garlic starts to brown, add some stock, white wine or a little water to keep it from getting bitter or burned.

Mix the recently cooked kale with all the other ingredients and pile them on top of the mushroom. Sprinkle the top with pine nuts. Bread crumbs mixed with a little butter or olive oil would be a good topping too.

Mix the recently cooked kale with all the other ingredients and pile them on top of the mushroom. Sprinkle the top with pine nuts. Bread crumbs mixed with a little butter or olive oil would be a good topping too.

The finished dish, garnished with a spring of African blue basil.

The finished dish, garnished with a spring of African blue basil.

Some other great stuffing ingredients for large mature mushroom caps include: herbs of your choice, caramelized onions, summer squash, small cubes of barely cooked winter squash, potato, etc. Vegans can substitute tofu for the cheese and seasonings can go most ethnic directions.

Bon appétit!

 

 

 

 

Lifestuff

Gifts for Coffee Lovers

I have been having freshly roasted coffee beans delivered quickly to my door from New Harvest Coffee Roasters for years. They have some organic coffees, Source Direct beans, and some coffees that also support community projects.

Wondering about gifts for someone who loves coffee? Here are a few suggestions.

Coffee Bean Delivery From New Harvest Coffee Roasters

I have been having freshly roasted coffee beans delivered quickly to my door from New Harvest Coffee Roasters for years. They have some organic coffees, Source Direct beans, and some coffees that also

read more

Gardens

The Four Season Garden

Here is about half of the "fragrance garden" - but it probably should be renamed the four-seasons-of-flowers garden.

As I look at one section of my “fragrance garden” it occurs to me that this one area is a good example of maintaining a garden so that you have something going on in all four seasons. Full disclosure: I put “fragrance garden” in quotes because although that’s what I call this part of my

read more

Lifestuff

Cape Cod Hydrangea Festival - Let's Grow This!

cape_cod_hydrangea_festival

To Grow Something Beautiful… Sometimes all it takes is a group of people who are willing to say “Let’s do this!” Cape gardeners, landscapers, and homeowners have the opportunity to grow something that is beautiful and beneficial with a Cape Cod Hydrangea Festival.

Imagine ten days in July when Cape gardens are

read more

Love This!

I Love Tuscan Kale

Here is a photo of kale that was growing in our garden in mid-November last year.

Name:  Tuscan Kale – aka Lacinato kale, dinosaur kale, and Brassica oleracea

Type of Plant:  One of the longest producing vegetables for the garden.

Why I love this:  Kale has been a hot vegetable lately, and with good reason since it’s so jam-packed with nutrients. It’s also delicious and for the home veggie gardener a

read more

Gardens

Bringing Plants Inside for the Winter

“When do I bring my houseplants back indoors?” and “Can I keep my mandevilla vine and hibiscus plant over the winter?” or “How can I avoid those fruit flies or fungus gnats I get when I bring plants inside for the winter?” These are typical questions I get from clients, customers, and my GardenLine radio

read more