Don't let this poor photo fool you into thinking these stuffed mushrooms are not delicious because they are. The sun was setting and this was the best image I could capture. The recipe for the risotto is right HERE and is super easy. I just brushed the insides of the cleaned portobello with some garlic infused olive oil and roasted them for about 10-15 minutes at 375. I overdid it a little and the edges started to burn but they were still delicious. I then scooped the risotto into each mushroom cap and added some chopped fresh cilantro. You could add parsley or whatever other fresh herbs you have on hand. Also some chopped walnuts or pecans would be wonderful.
Are you all ready for Thanksgiving? I'm not. I'm not even sure if I'm hosting yet! No worries tho because if I am I'll just call and place an order for everything with our local gourmet market. They do a great job. I'll make these as a side or even a main dish for people like me. Last year these Wild Rice stuffed Mushrooms were a huge hit. So fingers crossed everyone will be happy.
I'm working on a side project helping a friend completely remodel/renovate her house. So far it's coming out amazing and I cannot wait to share with you!
xo
Looks delicious but I have a question about the butternut squash--is it sweet? I tried a sample of butternut squash ravioli with a butter sauce at Costco and it was sweet. Fine for me but my husband made a "yucky 2year old face" and did not like it because to him it was overly sweet. If it is naturallt like that, what is the best way to tone down the sweetness.
ReplyDeleteJust went out purchased our Thanksgiving feast items .... looks like I'm making two feasts since my son is coming home from auburn university for the entire week and was afraid he wouldn't get enough leftovers before he had to go back school. Oh the things we do for our "babies" no matter their age!!!
Butternut squash to me is sweeter than other winter squashes, but nothing to pull a "face" over. Check the ingredients on the ravioli package to see if they have added sugar. I bet they have! If so, try another brand, or better yet, try making it from scratch. I like to cut the squash up into cubes (after skinning and seeding), toss with a bit of olive oil, toss with salt & pepper (and maybe rosemary or chipotle pepper) and roast at 425 degrees F for about a half hour (depends upon how big the cubes are). You can sprinkle them over a salad, add to a frittata, layer in a lasagna, etc. You can also boil and mash the cubes adding butter and a bit of maple syrup to your portion, if you like it sweeter. I have some roasted butternut squash in my refer right now. I had some yesterday morning as a side with eggs. It's much healthier than the hash browns that I REALLY like...
DeleteCheers
kimberly, like anon says it is sweet, like sweet potatoes!
Deletethanks anon for your tips! x
I, too, am glad for Anon's tip...'cause, I swear, I just CANNOT get on to the taste of butternut squash. I've tried it with black beans, with quinoa, with greens; sigh. And I've tried a couple of varieties of butternut squash soup; same reaction. I'll keep working on it. I keep thinking how it might have something to do with Mom cooking, for instance, yams or sweet potatoes at holiday time, which were really more of a dessert (with marshmallows, brown sugar, maybe pineapple, etc. - - I'm sure if YOU were serving me, Chef Janet, it would taste delicious...even though I also take issue with mushrooms [doesn't Larry, too?]; I'm sure I sound like the little kid who won't eat her 'veggies'!!). The photo here in the post makes the dish look very tempting! I just have to figure out how to clean a portobello...
Deletelol vicki, you crack me up. you just remove any inner stem if there is one and either quick rinse it or even just dry brush it clean with a towel. that's it! i never liked those gooey sweet potato recipes either. i love a baked sweet potato with just earth balance and salt and pepper.
Deletei just got the news late yesterday that i won't be hosting this year! it will be at my odest sons! i'm thrilled! xo
Yes, more and more, I just don't like heavily-adorned food. I'll give your s&p on the sweet potato a chance.
DeleteOh, I'm so glad you don't have the 'chore' (enjoyable but intimidating) of hosting this year; it seems you've done your fair share and, this way, you can just sit back and enjoy. Looks like the weather will be in the mid-70s/sunshine here north of you which means you'll be 80, right? I can remember hotter, when Mom hated to heat up the kitchen with the oven on to cook a turkey. Have a wonderful time, Janet! Happy Thanksgiving!
(How 'bout that glorious rain last night! Might be the last we get in awhile, so I'm basking in this morning's washed-off beauty all around me. Clear sky, too, after all the haze. Yay!!)
Your mushrooms sound and look delicious...you have a magic touch Janet!
ReplyDeleteOh I am excited already to see the remodel...I loved the one that you did before when you helped another friend!
thank you leslie. it's going to be pretty! x
DeleteThis is one of the reasons I love Thanksgiving so much! It adapts to every family. Your portobellos stand in beautifully for stuffing/dressing and at no affront to your ethics and lifestyle.
ReplyDeletethanks saj. x
DeleteYum! Those look amazing!
ReplyDeletethanks lisa. x
DeleteYour dish looks lovely, Janet. but I'm afraid I too pull the "yucky 2 year old face" - me and mushrooms aren't the best of mates :-(.
ReplyDeleteWhatever you end up doing and wherever, I wish you and your US readers Happy Thanksgiving with family and friends.
Looking forward to your makeover pics!
thank you dear mary! x
DeleteYour dish looks lovely, Janet. but I'm afraid I too pull the "yucky 2 year old face" - me and mushrooms aren't the best of mates :-(.
ReplyDeleteWhatever you end up doing and wherever, I wish you and your US readers Happy Thanksgiving with family and friends.
Looking forward to your makeover pics!
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ReplyDeleteI can't wait to try this delicious recipe! Looks pretty also. Thank you for your wonderful blog! I glean so much from each post! Have a beautiful Thanksgiving! Looking forward to bringing a simpler table this year but bringing memories and joy to those who
ReplyDeleteGather.
I saw this and made it tonight! It was beyond fabulous. Thanks for always giving me the very tastiest vegan recipes. xoxo
ReplyDeleteI linked to this recipe in today's post because it was so awesome! Keep them coming. xox
DeleteThe stuffed mushrooms look so good...if only my hubby liked butternut squash. He will eat it only if it's not the main ingredient so maybe he would try these. He doesn't like sweet potatoes either, I wanted to make sweet potato fries one night and he made a face and shook his head no. Actually I'm pretty lucky because there is hardly anything he won't eat.
ReplyDeleteCan't wait to see your makeover, I'm sure it will turn out great!
Hope you and Larry have a great Thanksgiving! Ours is post phoned until Sat. when the kids are off from work, they have 3 Thanksgiving dinners lined up...Fri., Sat. & Sun!
Linda
xo
Wow, Janet, the portobello look fantastic. I will be doing Thanksgiving for the first time in my 16 years of living in Europe!! ALL at SAJ's motivation. Look forward to seeing photos of your latest project. Xo Robin
ReplyDeleteI so love butternut squash and eat it regularly so this recipe is a keeper. I see you understand that where family and holidays are concerned, we have to go with the flow and be adaptable. Happy Thanksgiving and thank you for enriching my life...I am grateful!!
ReplyDeleteHappy Thanksgiving, dear Janet,
ReplyDeleteThanks for your blog. I am very thankful...
I hope you have a wonderful day.
xoxo Robin