I had the great pleasure this morning of presenting some delicious and simple ways of preparing grilled portabello mushrooms on CBC's Weekend Morning Show with Kerän Sanders.
Grilled Portabello Mushrooms
6 portabello mushrooms, stems and gills removed
1 cup drained crab meat
1/2 cup chevre
1-2 tbs pesto
salt and pepper to taste
olive oil, to brush on mushrooms
Soften chevre cheese and add pesto. Gently stir in crab meat. Season. Brush mushroom caps with olive oil and spoon in crab filling. Place on a hot BBQ grill for 4-8 minutes.
Enjoy as a burger, entree or side dish.
Options: Omit crab meat and fill with cheese with pesto. Try with pomegranate walnut paste (see blog May 26th)
Pomegranate Walnut Paste
½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive
Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb or in grilled portabello mushrooms.
2 comments:
I have always resisted mushrooms with shell fish -- but not this time! Thanks!
Thanks! The sweetness of the crab is countered nicely with the sharp bitter peppery flavour of the arugula pesto. Enjoy!
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