These were a hit with the whole family, and I've got say, I'm a little surprised, albeit delighted! Surprised because we don't eat a ton of mushrooms around here, but you wouldn't have known by the way a certain 3 and 6 year old scarfed theirs down; and maybe because I, for one, don't always flip for the fungi. Delighted because this healthy and delicious meal took only about 15 minutes, start to finish.
I used two large portobellos, and we cut each in half to serve the two big kids, Josh and me. Served it with guac and chips because guacamole is never unwelcome. I cooked one of the Boca patties and topped with Havarti for the little one -- always a bonus when she can nosh on an easy variation of what the rest of us are having.
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| Rogue's Dead Guy Ale was the perfect companion. |
Recipe adapted from Hello Portobello! in The Cooking With Trader Joe's Cookbook: Dinner's Done!
2 portobello caps, stems removed
kosher salt
pepper
havarti cheese
2 tsp. chopped fresh basil
lettuce, sliced into thin strips
cherry tomatoes, halved
Preheat oven to 400 degrees F. Place gently cleaned and dried portobello caps gill-side up on lightly oiled baking sheet, sprinkle with kosher salt (about 1/4-1/2 teaspoon each).
Bake for 10 minutes. Meanwhile, get those BOCA patties on the stovetop, per package directions.
During the last 2 minutes on the oven, add the patties, then the sliced havarti cheese to top the portobellos, continue to cook.
Drop those halved cherry tomatoes (as many as you like) into the hot skillet you just used to cook the patties, and sprinkle with pepper to taste. Stir around and cook just until they get a bit charred on the cut edges.
Place a big handful of sliced lettuce onto each plate and top with a portobello patty. Sprinkle with the chopped basil and spoon on some cherry tomatoes. Voila!
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