Stuffed Portobello Rice Bowl

IMAG0573Ok, so the title of this thing already sounds a little weird. I get it. Trust me on this, though, it was pretty darn good.

When I was in the store the other day buying about a million different kinds of veggies, these huge, beautiful portobellos were screaming at me to stuff and devour them. Of course I listened. How can you not listen when food speaks to you?? On my hour-long commute home today, I was pondering what exactly I was going to do for dinner, which turned in to how can I use stuff in my fridge and combine it together to make deliciousness? Per normal, I called on what I know. Here is how the train of thought went (make sure to hop off before it derails!)

My mom makes this stellar Spanish Squash (she calls it), and it’s zucchini and yellow squash with cheese, tomatoes corn, onions and some other stuff that she has told me and I’ve forgotten. Well wait now, I have all that. I can do that. And then put it in a mushroom. But I really want rice. I can put the mushroom on top. Is that too much starch? No. It’s veggies and cheese. Not starch. This is totally doable. What can I add to break up the vegetarian streak? Bacon. Genius! Wait, I need something not hot to bring it all together… Avocado? That could work… or be horrible. No way, it’s avocado, it’s going to work. Maybe a cream? Like a caesar dressing? I have lemon. But anchovies are not coming in to this picture. Too much salt…just a cream… (This is where I stop because it went on like this for the entire ride home).

So once I got home and tried not to kill my four-legged furry kiddos for being bad (you don’t want to know the details), I set to cooking. Got the squash, onion, garlic, and tomato chopped up; drained a can of corn, and cleaned out the moustache of the mushroom. I put those on a foil-lined baking sheet. Everything else hopped in a pan with some butter. And don’t be judging me for butter. I used a whole 2.5-3 tablespoons for the whole recipe, and aside from the good fat of the avocado, everything else is light and healthy! I forgot to mention here that my bacon wasn’t as fresh as I thought it was so it didn’t get added. But it will. Next time. Because that could only add to the awesomeness that is a portobello rice bowl.

Anyway. So everything cooks together. And then I add in spinach, and cheese. And then stuff the mushroom and put more cheese. While it bakes, I mix light sour cream, cilantro and avocado together with lemon juice to make an AMAZING cream which by the way with more lemon juice works great as a salad dressing. Ding! Microwave where the rice goes is done. Take that out, put it in the bowl and leave room for a mushroom cap. Bring those out of the oven. Yep, they’re done. Add to rice. Top with cream. YUM. Promptly devour in 10 minutes flat and sit in my food coma of happiness. I guess I should give you the recipe, huh?

Let me just put a disclaimer on this that when I made it tonight I made a double recipe of the squash mixture because I’ll eat it over the rice in the coming days.

Ingredients:

For the squash mixture:

  • 1 zucchini and 1 yellow crooked-neck squash, chopped somewhat small so it cooks quicker
  • 1 tomato, chopped
  • 1 can whole-kernel corn
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp Cumin
  • Salt/Pepper
  • 3 Tbsp Butter/Margarine (whatever you prefer)
  • Shredded cheese (I used the mexican blend) to your liking
  • About a handful of spinach leaves, fresh (Can be omitted if you prefer)

For the Mushrooms

  • 2-3 portobello mushroom caps, cleaned of their mustache, and wiped of dirt

For the Cream

  • 1 avocado
  • 1/4 c. light sour cream
  • Cilantro (to taste, either fresh or dried)
  • 1/2 a lemon’s juice

Rice – prepared per directions

Directions:

  1. Preheat oven to 400 degrees. Prep all your ingredients for the squash mixture and your mushroom caps. Put the cleaned mushrooms on to a foil-lined pan, upside down. Add just a small little bit of olive oil and 1/2 a pinch of salt. Too much will dry out the mushrooms.
  2. Add in to a pre-heated on medium heat high-sided pan or a pot the onion, garlic and one tablespoon of butter, along with just a touch of salt and pepper. The salt draws out the moisture in the onion to make them sweat. Stir occasionally until it starts to smell good, don’t let the garlic burn and your onions should be turning transparent.
  3. Add in the squash and another tablespoon of butter. Mix around and cover. Stir occasionally and cook for roughly 10 minutes. At this point, it should be letting out a lot of liquid. Add in your other tablespoon of butter to help speed up the process and draw out liquid. Your desired “done-ness” for the squash is soft, not crunchy – judge your time accordingly.
  4. Add in the tomato and the corn. Stir and cook about another 3 minutes. Then add in the spinach and cheese. At this point, there should be a lot of liquid in the bottom of your pot or pan, it should smell awesome and the squash should be soft. The benefit of cutting it smaller is that it doesn’t take as long to cook. Add in cumin and just a smidge more salt and pepper. Work the spinach and cheese around until the spinach is wilted and the cheese is melted, as well as the spices distributed. Remove from heat.
  5. Add a spoonful or two of the squash mixture to the mushroom caps. They should be heaping. Top with cheese, put in the oven for about 5 minutes, just until the cheese is melted on top.
  6. While the mushrooms are cooking, prepare your cream. In a small bowl, scoop out the flesh of the avocado and combine it with the other ingredients. Using a fork, mash it all together and mix it well until it’s a creamy consistency and very slightly lumpy. If you prefer, add just a pinch of salt to bring out more of the avocado flavor.
  7. Serve the mushrooms with a dollop of the avocado cream. If you’re like me, serve over prepared rice – to really make it a rice bowl. Mix it all together when you’re eating it.

 

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