Food & Drink

Stuffed Portobello Mushrooms with Kale, Tomato, Garlic, and Garlic Mayonnaise

July 31, 2014 at 10:55 AM

EDISON, NJ - I mess around in the kitchen an awful lot.  Usually, I look at what we have in the refrigerator and try to come up with dishes that use what we have rather than buying specific ingredients for specific recipes.  Sometimes, that approach works great and sometimes it’s a train wreck.  This is one of those experiments and, luckily, is one of my favorites as it turns out great time and time again.  I’ve made this basic dish a number of different ways with lots of different ingredients.  This is a flexible dish in that you can use whatever vegetables you prefer or have on hand.  You can also serve this in a variety of ways from an appetizer to side dish to a main course.  Portobello mushrooms vary greatly in size, so depending on the size of the mushrooms and your game plan for the rest of the meal, you can certainly use this flexibility to your advantage by simply inserting it into whichever slot fits best for you that day. 

For this specific dish, I used Tuscan kale, Portobello mushrooms, tomatoes, and fresh garlic that I found at the Summit farmer’s market.  I lightly cooked the garlic and tomatoes, wilted the kale, and added some fresh breadcrumbs, parmesan cheese, and homemade garlic mayonnaise to combine.  Combine all the ingredients and roast until golden and you are there.  If you want to lighten the dish a bit you could certainly substitute a bit of Dijon mustard and a drizzle of olive oil to bind everything in lieu of the mayonnaise.  Also, if you don’t have homemade breadcrumbs, just skip the using them entirely.   Store bought breadcrumbs will have the wrong texture.  Really, as long as you use fresh vegetables that are in season, you can’t go wrong with this dish regardless of the direction you decide to go!

Ingredients:

Sign Up for E-News

4 Portobello mushrooms

1 Bunch Tuscan kale

5 Cloves fresh garlic

1 Tomato, chopped

4 T Fresh breadcrumbs plus more if necessary

2 T freshly grated parmesan cheese

2 Egg yolks

1 T Dijon mustard

1 Cup grapeseed oil

Olive Oil for drizzling

Sea salt and freshly ground pepper to taste

Preparations:

For the Mayonnaise:

  • Place 2 egg yolks in a food processor.  Add one clove of garlic and pulse to combine.  Add one tablespoon of Dijon mustard and pulse again.
  • While the processor is fully turned on, slowly add the grapeseed oil.  At first, you want to just add oil drop by drop, stopping often to allow the emulsion to begin.  Then slowly drizzle the oil until oil is fully incorporated, stopping off and on during process to allow the mayonnaise to develop. 
  • Place mayonnaise in an airtight container and chill in the refrigerator.  Mayonnaise will last about a week or so in the refrigerator.

For the Mushrooms:

  • Preheat oven to 375 degrees.
  • Drizzle a bit of olive oil over the mushrooms, coating both sides.  Sprinkle a bit of salt over the top of the mushrooms and place in the oven. 
  • Roast mushrooms for approximately 25 minutes (roasting time will vary pretty widely as they greatly vary in size).
  • Once roasted and golden, remove from oven and set aside.
  • Thinly slice four garlic cloves. 
  • Remove ribs from the kale and coarsely chop
  • Coarsely chop the tomato
  • Place a heavy bottomed pan on medium low heat.  Drizzle some olive oil into the pan and place garlic in pan.  Cook for a couple minutes and add tomato.  Turn heat to low and cook another five minutes.  Place in bowl and set aside.
  • Wipe pan out and place a bit more olive oil in pan.  Turn heat to medium.  Add chopped kale to pan and allow to sit for a minute or so.  Add a bit of water to pan and allow kale to cook down and wilt, about two minutes.
  • Remove kale from pan and place in bowl.
  • Combine the kale, garlic, and tomato and mix.  Add ¼ cup of mayonnaise.  Mix completely.
  • Add several tablespoons of fresh breadcrumbs.  Add salt and pepper.  Taste and adjust seasoning and breadcrumbs as needed to suit your taste.
  • Divide the kale mixture among the mushrooms and pile filling high.  Add a pinch of parmesan cheese over the top of each mushroom.  Drizzle each with a bit of olive oil.
  • Roast stuffed mushrooms in preheated 375 degree oven for 20 minutes or until the mushrooms and topping look slightly browned.

Serve while hot.

TAP Into Another Town's News:

TAP Into Another Town's News:

Sign Up for E-News

Edison

Police Blotter

November 13, 2016

Click here and scroll down for the latest updates and alerts from Edison Police.

<!-- end post --><!--Center Content Area Ends-->

Upcoming Events

Carousel_image_e1aa8c0ac79deb1d97ed_acg_woodbridge_jan_17

Tue, January 17, 7:30 AM

Apa Hotel Woodbridge, Iselin

ACG Breakfast Meeting January 17, 2017

Business & Finance Food & Drink

Tue, January 17, 7:30 PM

Cranford Community Center, Cranford

All the Presidents' Gardens Presentation with ...

Green Home & Garden

Tue, January 17, 8:00 PM

Garden State Ale House, New Brunswick

New Brunswick Jazz Project Presents Emerging ...

Arts & Entertainment Food & Drink

Robotics Team 7350 Watt NXT Advances to PA State Championship!

January 16, 2017

Robotics team #7350, WATT NXT, advanced to the Pennsylvania State Championship on Saturday, January 7, 2017, winning the highest prize during the Qualifying competition, the Inspire Award, at their first competition of the season!

 

Team 7350, WATT NXT, is a First Tech Challenge Robotics Team based in Middlesex County, New Jersey. Composed of members spanning grades 8 to 12 from Edison ...

East Brunswick: Double Bus Accident on Route 18

January 16, 2017

EAST BRUNSWICK, NJ - Helicopters flew over Route 18 this morning as the police and fire departments addressed a 2-bus collision on Route 18 South near the intersection of Eggers Street.

According to a report issued by the East Brunswick Police Department, a New Jersey Transit commuter bus, operated by Antonio Casado, 54,  of Elizabeth, stopped to pick up passengers at 8:52 am at the bus ...

South Brunswick: U.S. Rep. Watson Coleman Will Not Attend Trump Inauguration

January 14, 2017

SOUTH BRUNSWICK, NJ – U.S. Rep. Bonnie Watson Coleman, D-12, will not be at President-elect Donald Trump’s inauguration next Friday, she announced Saturday night.

“I am very concerned with this administration coming in,” Watson Coleman said to around 150 people during a “United Communities” town hall meeting at the Islamic Society of Central Jersey on Route ...

TAPinto Launches Free TAPinto App for iPhone and Android: Download it Today

January 16, 2017

TAPinto.net launched a free TAPinto App today for iPhone and Android, enabling readers to obtain their local news and events in a fast, easy-to-use application.  With this launch, TAPinto becomes one of the only local news publications in the country to have its own App.

The TAPinto App not only features news and events, but also enables readers to receive push notifications regarding ...

Falling by Jane Green

Falling by Jane Green (Berkley, 2016)

 

Every now and again I just love a mindless romance novel, and I've been a huge fan of Jane Green's since her first book, Jemima J: A Novel About Ugly Ducklings and Swans. Despite being classified as “chick lit,” the character and plot of Jemima J. has stayed with me for sixteen years after first reading it because the story ...