Bella's Delightful Portabella Vegetable Melody
2 large Portabella mushrooms, gills and stems discarded
1/8 teaspoon of ground coriander
1/8 teaspoon of ground cumin
1/8 teaspoon of black pepper, freshly ground
Preheat oven to 400 degrees.
Directions: Wash and clean two portabella mushrooms. Discard stems and gills. On a cookie sheet, drizzle avocado oil and lay out the two mushrooms, belly up and sprinkle with ground coriander, ground cumin, and black pepper. Bake in the oven for twenty-five to thirty minutes.
While mushrooms are baking, prepare the vegetable filling.
1 leek stalk, sliced and diced
1/8 of a cup of red onion, diced
1 red bell pepper, diced (about 1 medium sized pepper)
1 cup yellow bell pepper, diced (about 1 medium sized pepper)
4-5 celery stalks, roughly diced
1 cup fresh basil, pull loose leaves off of basil plant
2 slices of lemon wedges (squeeze juice of the lemon)
2-3 cups of Rainbow kale
1 Tablespoon of Avocado Oil
Directions: Heat vegetable melody in a medium sized skillet on medium- high heat. Combine onion, bell peppers, celery, kale and all of the ingredients. Stir with a wooden spoon. Turn heat down to low and cover until vegetables are sweating. Uncover, and turn up the heat again to high, and sauté. Continue to do this for 5-8 minutes, or until vegetables are tender. Turn off stove and remove skillet from heat. Stir in red chili pepper flakes, capers and parsley. Allow to come to room temperature.
When about ready to serve, place mushrooms on an oven safe dish, and generously portion out heaps of vegetable melody mixture into each mushroom. Can microwave the mixture on a microwave safe plate or may reheat in the oven for 8-10 minutes in a 200 degree oven.