Yep, I ate that

mushroom addiction March 24, 2011

Filed under: Uncategorized — yep, i ate that @ 11:29 pm
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It’s 11pm on Thursday.

I’m eating dinner. a portobello burger. Portobello mushroom, bun, cheese, spinach. Nothing special. I’ve had mushrooms for dinner every night since Sunday. That’s 5 nights. In.A.Row.

It’s Thursday?

When did that happen? Yesterday was only Wednesday.

Wednesday I didn’t have to work.
I went to class, then the gym, then had lunch, then sat outside and worked for a few hours, went to another class, came home, ate dinner, made cupcakes, watched Top Chef.

Yesterday was busy but relaxing, productive but lazy.

Then I went to bed, and it was Thursday when I woke up.

Thursday means work. All day. Wake up, finish cupcakes, cupcakes picked-up for delivery, get ready for work, go to work, work, work, work, come home from work, cook dinner – at 10pm.


Last night’s portobello dinner.

Portobello topped with roasted brussels and onion. Covered in melty gooey cheese. Roasted potatoes served on the side.

The Line-Up

  • Portobello cap
  • handful of brussels sprouts
  • 1/4 small onion
  • garlic
  • 2 small red skinned potatoes
  • Olive oil
  • Salt & pepper

Play-by-Play

  1. Preheat oven to 400*, scrape gills out of mushroom cap, smash garlic, cut onion into large pieces, halve brussels, chop potatoes into large bite-sized chunks
  2. Place mushroom cap, gill side down in a baking dish; toss remaining veg with olive oil, s&p and spread into a single layer in a second baking pan. Place both pans in the oven, roast for about 15-20 minutes.
  3. Remove from over, turn cap over. Top with onions and brussels.
  4. Return to oven until mushroom is soft. (Use a foil ring to help hold brussels in portobello cap.)
  5. Top with cheese, return to oven just long enough to melt the cheese.
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One Response to “mushroom addiction”

  1. Joanne Says:

    Wow you have a serious love of mushrooms. But prepared with brussels, which are my favorite, and cheese…can’t go wrong.


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