Because it was over 100 degrees I did not want to grill outside! So I devised a way to Smoke/Roast my Portabello inside using a sauce pan , some Bragg's Amino Acid, Bay Leaves, Garlic, and salt. I created a steaming bath- that infused the portabellos with these flavors and it worked really nicely. Then I placed the mushrooms with the liquid in the refrigerator in a sealed container to chill.
I proceeded to make the stuffing using fresh Nature Sweet yellow and red grape tomatoes. I had just listened to interviews about this companies philosophy of treating their staff with utmost respect. They treat their staff as skilled workers and really build them into leadership roles. I wanted to buy these tomatoes because I love them and I love their philosophy. I sliced the tomatoes and in a bowl mixed...
fresh snipped basil leaves, Extra Virgin Olive Oil, Pink Himalayan Salt, Fresh Ground pepper, Fresh Squeezed Lemon ...
I also added chick peas to add more protein .
this mixture was placed in a sealed bowl and chilled in the refrigerator for about one hour.
When we were ready for dinner, all I did was make the pasta- with olive oil, and assemble the stuffed portabello mushrooms.
*Laying the mushroom on the plate and filling with the salad (I had already removed the stems- but don't throw them out- they are delicious- )
It made such a beautiful presentation.
In actuality, the portabello mushroom was firm and meaty in texture, salty and dense in flavor. It was really tasty. Offset by the fresh crunchy tomato and earthy basil.
It was perfect for a hot summer day- and very filling.
