Spinach & Leek Stuffed Portobellos with a Wild Rice Salad
tall green mild and meek
not quite the full onion
the gentle leek
As we close this year, I wanted to leave you with something hearty, healthy, and simple to make. This stuffed portobello is a combination of such wonderful flavors - the gentle leek, the mild baby spinach, the rich mushroom, and the buttery pine nut.
Best of all, it's not hard to pull together!
It looks stunning plated, and would be a good dish to serve to company. It also reheats pretty well, so it could be a wonderful treat to take to work for lunch.
I hope you look back on your 2015 with happiness and satisfaction. I know I am truly grateful for all the year has brought. One of the most exciting things for me was starting this blog. I'd been dreaming about starting a food blog for over a year, and it was such fun to press submit on my first post. It's been one-month since the first recipe was published and I'm thrilled with the progress.
If you're thinking about starting a blog or another creative project, I highly encourage you to dive in. Every day, I look forward to checking in with my blog and coming up with new recipes, taking photos, updating my social media accounts, reading about increasing SEO, working on improving the layout and design of the different pages, etc. I travel with a little journal everywhere I go, writing down new recipe ideas or restaurant dishes that inspire me.
It's also been a wonderful topic of conversation with friends and family - I really do appreciate all your new ideas. I can't tell you how pleased I am that people are genuinely excited about engaging with me on this.
May each day of 2016 promise to bring more joy into our lives.
Spinach & Leek Stuffed Portobellos
Makes 4 servings | Prep time: 20 minutes | Total time: 40 minutes
4 large portobello mushrooms, stems removed
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 yellow onion, diced
2 medium leeks, cut into thinly sliced coins (use only white and light green portions)
6 cups baby spinach
salt & pepper
1/4 cup pine nuts
1 cup uncooked wild rice mix
4 cups roughly chopped greens (I used a romaine mix)
2 tablespoons olive oil
4 teaspoons freshly squeezed lemon juice
salt & pepper
Preheat the oven to 350 degrees F (175 C). Spray or rub 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Gill side down, bake the mushrooms for 5 minutes on a baking tray. Then remove mushroom caps from oven, flip them over, and set to the side.
Cook wild rice mix according to package directions.
Meanwhile, heat the remaining olive oil in large frying pan over medium heat. Add the garlic and cook for 30 seconds, then add the yellow onion and allow it to sweat for 2 minutes, or until slightly translucent. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Remove pan from heat.
Lightly salt and pepper each of the mushroom caps, and then add the spinach and leek filling equally between each cap. Place in the oven for 10 minutes. Rotate baking tray and cook for a further 5 minutes. Remove from oven.
Arrange 1 cup of greens and 1/4 of the cooked rice on each plate. Combine olive oil, lemon juice, and a pinch of salt and pepper in a small bowl, and pour 1/4 of the mix on top of the cooked rice on each plate. Add one mushroom cap to each plate and garnish with a few pine nuts and a pinch more salt and pepper.
Optional add-ons - parmesan or pecorino cheese, other nuts, fresh herbs