Petoskey Stuffed Portabella Mushrooms
Why does it surprise you that I can dream up my own recipes?
I pulled the idea for this recipe out of thin air one day while shopping at Glen’s Marketplace. My sister and her boyfriend were surprised. My dad wanted to know if my mother taught me how to cook. No, in our house if you wanted to survive, you needed to fend for yourself!
First pour a marinate made of 3 parts olive oil, 1 part balsamic and black pepper into the portabella caps and let them sit for a few minutes…
Put the portabellas in a ziploc bag and turn them over a few times to let the marinate get all over them…
Cook a cup of long grain brown rice and steam a couple of cubed sweet potatoes…
Mash the sweet potatoes, mix in about 3/4 of the rice and a cup to a cup and a half of dried cranberries (depends on you)… drizzle in a tablespoon of organic blue agave (or not)… let this mixture cool for about 30 minutes..
Fold in 2 to 3 egg whites to help bind the mixture and put in muffin tin that has a slight spray of olive oil applied.
Pre-heat oven to 375 and bake for 30 – 40 minutes… turn your portabellas over so excess marinate drains out of the caps. Get out your George Foreman grill, or in my case Calphalon and heat that baby up to grill the portabellas. Use a little olive oil spray if necessary.
Loosen the edges of the baked stuffing mixture with a knife around the edges. Turn the muffin tin upside down on a cooking sheet and tap, if necessary to get the sweet potato mixture to release.
Place sweet potato/ric/cranberry mixture on top of portabella mushrooms.
Enjoy or at the very least don’t email me to complain – I made all of this up, but it hasn’t sent anyone to the hospital – yet!
