Friday, November 7, 2014

Stuffed Portabella Mushrooms with Grilled Eggplant in Olive Oil


Basic price per serving is just $3.65 for two


TGIF...
This is so easy. And, if you saved your extra meatball mixture from yesterday, you can use it today. I really should divide the meatball mixture by 3 because, I still have enough for tomorrow.

You will need to buy 2 portabella mushrooms. I found two beauties at Jewel for $2.49.
As I wrote above, I will be stuffing these delicious fungus with the meatball mixture from yesterday.
I bought a really nice large, purple ripe eggplant for just $1.39 at Aldi. So large, I will have the other half for Chicken Marsala tomorrow or the next day. People think that food spoils quickly; but, only if it wasn't bought fresh.

You will need to take from the Pantry List:
Olive Oil
Coconut Oil
Butter
Garlic
Garlic Powder
Dried Herb Seasoning
Red Pepper Flakes

Turn your oven to F375. Drip Olive Oil onto a cookie sheet. Wash and Slice your eggplant in half and lay about six slices out on the cookie sheet. Sprinkle with seasonings listed above; use as much as you like but don't over do it.
When the oven has heated to the given temperature, place the eggplant inside.

Now turn your attention to the Mushrooms. Wash and remove the legs. Take your meatball mixture from the fridge. Using a spoon, take two large spoonfuls into your palm and form a small ball, then pat like you would for a hamburger. Lay the 'hamburger' on to the gill side of the mushroom.

In a covered skillet, melt 3 tbs coconut oil and 3tbs olive oil.  Once the oils begin to sizzle, you can place your mushrooms in, meat side down. Cook on a low flame for 15 min. In the meantime, keep an eye on your eggplant, you may want to drizzle some more olive oil on top as eggplant is notorious for sucking up all oils like sponge.
Add diced fresh garlic to the skillet and a large pat of butter (generous 1tbs), Cover and shake the skillet back and forth on the burner as if you had an omelet in there. Remove the cover, turn over so that the cap side and cook a bit more.

The eggplant should be done and you can take it from the oven. Grab a large white platter and place the eggplant to one side. On the other side of the platter, you can serve your mushrooms.
That's it. Enjoy!

I recommend a nice Merlot...

 

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