Bella's Delightful Portabella Vegetable
Melody
2 large Portabella mushrooms, gills and stems discarded
Mushroom
Seasoning:
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.
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.
