Portobello Zucchini Rellenos

Portobello Zucchini Rellenos
from veggie belly

Ingredients:
4 portobello mushrooms
2 tsp. olive oil, divided
1/2 tsp. oregano
1 large zucchini, cubed
salt to taste
1/2 cup cheese (I used Mexican blend)
1 cup ranchero sauce
Mexican rice to serve over

Instructions:
1. Heat skillet to medium heat.
2. Take off stem and scrape out gills of the portobello, leaving just a cap.
3. Brush caps with half of the olive oil, and cook on skillet until soft on both sides. Set aside on a plate.
4. Place other half of olive oil in pan along with zucchini and oregeno and salt to taste, and sauté until soft.
5. To combine, plate half a plate with rice, other half with 1/4 cup ranchero sauce, place portobello cap on top of ranchero sauce, cap up, place 1/4 the cheese in the cap, and top with zucchini to fill cap. Server with sour cream if desired

Mushroom Risotto

Super tasty, my whole family loved it. This is a double of the recipe. I also omitted 2 diced onions (because my dad despises onion). If you want to add them (highly recommended), add them at the first step with the zucchini and squash. Also, stir in 1/2 t. onion powder at the last step (with the lemon juice).

Mushroom Risotto
adapted from clean green simple

Ingredients:
8 cloves garlic, minced
1 large zucchini, seeded and cut into 1/2" by 1.5" strips, roughly
1 small yellow squash, seeded and cut into 1/2" by 1.5" strips, roughly
5 portobello mushrooms, cut into 1/2" by 1.5" strips, roughly
2 t. dried thyme
1 t. salt
1/2 c. white wine
2 c. long grained rice
6 c. vegetarian chicken broth
1 T. lemon juice

Instructions:
1. Heat a large pot over medium heat. Add garlic, zucchini, and squash. Cook until squashes are soft, but still firm.
2. Add mushrooms, thyme, salt, and wine. Mix until mushrooms are softened.
3. Add rice, and stir, until rice starts to stick to the bottom of the pan.
4. Add broth 3/4 cup at a time, stirring well, and letting the rice soak up the broth before adding more (about 5 mins). Stir frequently.
5. Once all broth is added, stir in lemon juice and serve.

Grilled Portobello Burger with Pesto Mayo

Super delicious! Easy to make, too. And quick! Once the grill is ready.


Grilled Portobello Burger with Pesto Mayo
from nestle usa

Ingredients:
4 portobello caps, well washed
2 T. mayo
7 oz. thick pesto
4 slices provolone cheese
4 good quality (dense) hamburger rolls
roasted red pepper
bean sprouts (or alfalfa sprouts)
olive oil and salt and pepper for seasoning

Instructions:
1. Get coals going, using one full chimney of coals by lighting from the bottom. Once they're dusty gray, pour them evenly into a grill.
2. Get a pan to take out to the grill ready. Cut all hamburger rolls in half, if not already done so, and place spread-out and face-up on the grilling pan. Place the portobello mushrooms on the grilling pan as well, spread-out.
3. Put about 2 T. of oil into a small bowl, and brush the cut faces of the hamburger buns and the tops and bottoms of the portabello caps. Then sprinkle salt and pepper on the top and bottoms of the portobello caps.
4. Place the portobello mushrooms on the grill, cap down, in the center of the grill. When there are nice grill marks on the top, flip the portabello caps, and place the hambuger buns face down on the outside of the grill. Once the buns are just toasty, take everything off the grill.
5. Immediately after taking the portobello caps off, place a slice of provolone on top of each.
6. Combine the pesto and mayo in a bowl.
7. To put together the sandwich, spread pesto-mayo on the top and bottom of a bun. Then, layer portabello, roasted red pepper, and then sprouts.