My brother-in-law, Tony, makes awesome Portabella mushrooms. I have to admit, I should have called him to get a few tips, but I didn't. The entire time I was preparing, William kept asking, "are you sure you know what you're doing; are you sure you don't need a recipe?" I ignored him.
Honestly, I was just trying to act confident, while secretly having no clue what I was doing. I forged ahead.
I drizzled the Portabellas, on both sides, with olive oil, sea salt and pepper. This picture was prior to the realization that I maybe needed to pull the stem from the middle of the mushroom. I'm still not really sure, but I removed it anyway.
I sauteed the spinach in olive oil spray and mixed it with part skim ricotta cheese and minced garlic.
I chopped grape tomatoes and fresh basil for the top.
William grilled the mushrooms, top down, for about 5 minutes. He flipped them over, and I spread the ricotta and spinach mixture on the mushroom. I topped it with a little mozzarella, grape tomatoes and basil.
It actually turned out really well regardless of the fact that I felt lost the entire time. We probably should have left them on the grill a little longer. The portabellas weren't as tender as I would have liked, and the cheeses not quite hot enough. However, the blend of flavors was perfect.
Per Rico's request, I would serve this with a glass of Yellow Tale Cabernet-Shiraz blend. In fact, I think I will have a glass now. Cheers.
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