Meatless Monday - Panko Packed Portobello

One of my favorite things to consume, when I am not consuming meat, is mushrooms; especially shiitake.  Shiitake have an extremely meaty flavor, for being "meat free".   Add that to the "meaty" texture of a Portobello mushroom, and you have a recipe for deliciousness that can fool even the most ravenous of carnivores.

Granted, this recipe also includes a significant amount of gorgonzola cheese. Gorgonzola, like most blue cheeses, is blessed with glutamates.  While the level is not nearly as high as that of Parmigiano-Reggiano, the undisputed king of cheeses, it is significant enough to provide even more of that savory umami response on your taste buds.  This, again, lends to that "meat" sensation along with Shiitake flavor and the Portobello texture.

This also makes great lunch time fare... At which point you can still have a steak for dinner. :)  Me?  I am OK with the occasional meatless dinner.  For some reason, I feel healthier when I remove meat from my diet at least 1 day out of the week.  Honestly, if I didn't eat so much fish already, I would probably go meatless more often. 

Panko Packed Portobello

4 Portabello Mushroom Caps
Olive Oil
4 oz (113g) Shiitake, minced
2 TB unsalted Butter
a couple sprigs of Thyme leaves
3 oz (85g) Gorgonzola, crumbled (or shredded Gruyere or Gouda)
3/4 cup Panko
2 TB Italian Parsley, chopped

Preheat the oven to 350F (175C) degrees.
First, remove the stems of the Portobello.

Slice off the bottom, to clean up the stem a little before finely mincing them.

Remove the stems from the Shiitake and toss (they are usually way too woody to eat),

then mince the Shiitake caps as well.

Place the Portobello caps in a glass baking dish, gills down, and brush liberally with olive oil and place in the oven for about 10 minutes.

Meanwhile, melt the butter in a skillet.

Add the minced mushrooms and saute for 3-5 minutes.

Remove the skillet from the flame and allow it to cool slightly before adding the Thyme, Panko, and Parsley.

Crumble the Gorgonzola and stir it into the mixture as well.

Remove the baking dish from the oven and flip the caps over so the gills are exposed.

Divide the filling amongst the Portobello caps, pressing lightly to form a nice dome of deliciousness.

Place until the broiler for about 5-10 minutes or until the filling is nicely browned.

Serve with a light Uplandcress Salad with Meyer Lemon Citrusette.

Mangia!!
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Meatless Monday - Shiitake Mascarpone Cream

Normally I don't really participate in the "Meatless Monday" per se. I am not organized enough to coordinate my lack of animal protein to a specific day. Oh there are plenty of Tuesdays, Wednesdays and Thursdays that contain no meat as well as the occasional Friday, Saturday or Sunday. :) But today is just happened to fall that way.

This is the same recipe as the Chantarelle Mascarpone Cream  I made last fall but with 2 important differences.  Gruyere is the cheese of choice this time which just so happens to pair flawlessly with Shiitake mushrooms.  Proof that a good recipe has the ability to adapt and change with the season's offerings, yet remain delicious.  I have changed this so many times, depending on what was available in the market, that I don't even remember what the original recipe was anymore.  Incidentally, this is absolutely divine with Morels and Porcini too.

But, mmmm Shiitakes... The cancer fighting, blood clot preventing, serum cholesterol lowing, high blood pressure stopping wonder mushroom.

As if all that wasn't awesome enough, they are so deliciously "meaty", you won't even notice you aren't eating meat.  Especially when paired with a chunky pasta like rigatoni. So get your weekly dose of Lentinan (Cancer fighter), Lenthionine (Blood clot & High Blood Pressure), Eritadenine (Cholesterol reducer) and various anti-oxidants.   Your body will thank you. 

Rigatoni in Shiitake Mascarpone Cream

1 LB Rigatoni pasta
2 TB Olive Oil
1 Shallots, minced
1/2 Leek, sliced
1 clove garlic, minced
Kosher Salt
Black Pepper
1/2 lb Crimini Mushrooms, sliced
1/2 lb Shiitake Mushroomw, sliced
1/2 cup White wine, like Verdicchio
1/2 cup Vegetable stock (or Mushroom stock)
8 oz Mascarpone cheese, at room temperature
1/2 cup (2 oz) grated Gruyere, plus more for serving
1/4 cup fresh Chives, chopped - Plus more for serving

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, about 10 - 13 minutes.

While the pasta is boiling.........
Heat the oil in a large skillet over medium-high heat.

Add the Shallots, Leek and garlic to the pan, seasoning with a little Kosher Salt and Black Pepper.

When the Shallots are soft, about 3 minutes, add the mushrooms to the pan and season with a little more Kosher Salt and Black Pepper, cook for about 5 minutes.

Deglaze the pan with Wine and cook until liquid has evaporated.

Add the vegetable (or mushroom) stock and simmer until liquid is reduced by half.

Remove the pan from the heat and add the mascarpone cheese, stiring until it melts and becomes all unctuously creamy.

Drain the pasta and transfer to a serving bowl.

Pour the mushroom mixture over the pasts along with the Gruyere and Chives.

Toss well, but gently to coat pasta. (add some reserved pasta water, if needed, to smooth the sauce)

Garnish with the More Gruyere and more chopped Chives.

Mangia!!
~~