For whatever reason, my domestic side kicked in recently when I began to cook for the first time. Ever. As part of my “30 before 30” challenge, I’ve been trying at least one new recipe per month for a year. Our oven is now deceased, so while we wait for the landlord to bring it back to life, we are making do with our stove top (which still works!) and convection oven. Before our oven kicked the bucket, I made the following recipe from a recent issue of Martha Stewart’s Everyday Food, which I now have a monthly subscription to, thanks to Pete! Be sure to keep in mind that the portions allow for enough food for a delicious lunch with leftovers the following day.
Does anyone have a recommendation for a tasty wintry recipe we can cook on our stove top? We can only eat so much grilled cheese, stir fry and pizza before our tastebuds get bored.
White-Bean Stuffed Portobellos
6 large Portobello mushrooms, stems discarded
1 teaspoon grated lemon zest, plus 2 tablespoons plus 1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) cannelli beans, rinsed and drained
2 teaspoons fresh thyme leaves
2 thick slices crusty bread (from a 1-pound loaf), crusts removed
2 ounces feta cheese, crumbled
3 bunches spinach (about 3 pounds total), trimmed and washed
Preheat oven to 400 degrees F. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow’s lunch. Increase oven to 450 degrees.
Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring until fragrant, 30 seconds. Add beans, 1 teaspoon thyme and ¼ cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.
Nutrition facts (amount per serving): Calories: 329; Total fat: 11.7 g; Protein: 13.5 g; Carbs: 46.4 g; Fiber: 13.7 g.