Italian Veggie Stew with Portobello Mushrooms

Posted on by Sam Boyd

This is a basic italian stew that is super hearty while being great for cleanse week!  Cleanse away!!

Ingredients

  1.     1 can of organic tomatoes, drained and rinsed
  2.     6 medium stalks of celery, cut into 1/2 inch chunks
  3.     2 medium onions, one diced fine, the other chopped into 1/2 inch chunks
  4.     2 Portobello caps, cut into 1/2 inch strips, set aside
  5.     2 tablespoons balsamic vinegar and another 2 tablespoons of balsamic vinegar
  6.     1.5 cups organic vegetable broth
  7.     1 teaspoon each of the following:  thyme, oregano, basil (i used 2 teaspoons), minced garlic, celery flake
  8.     1 bay leaf
  9.     1 pinch of dried chives or dried scallions (for garnish, gotta look pretty!)

Recipe

  1. Preheat an oven to 450 degrees.
  2. Combine vegetable broth, onions, celery and spices into a medium pan and put on medium heat for about 5 minutes
  3.  While that is coming to temp, place your mushrooms on a pan and drizzle with 2 tablespoons balsamic and put in a hot, hot, hot oven to roast.
  4.  The soup base should be warmed at this point, but not boiling yet.  Add the tomatoes and crank the heat to high to bring to boil!
  5.  Add the spices and bay leaf and cover for about 10 minutes.
  6.  Pull out the mushrooms (which should be roasted) and se aside to cool a little.
  7.  Check on your stew, it should be boiling.  Pull the lid off and add the vinegar.  Stir briskly until you cannot smell the vinegary smell anymore.  (A lot of times I treat Balsamic like wine, you cook it to get the alcohol/vinegar out.  What you are left is a less acidic version of the flavor you wanted).
  8.  Pull it off the heat and set aside for 5 minutes, lidded.  It should come together.  If you want it thicker, leave the lid off.
  9. Put in a bowl, put the mushrooms on top, real pretty like, and add the chives/scallions

Different than usual, this recipe really only makes 2 servings (because I hate reheating Portobellos) but it’s pretty true to multiply out if you want more servings.  I like this one and its pretty easy.  Please give me feedback and let me know what you think of this one.  We enjoyed it and it was hearty and filling, which is sometimes missing in a detox or cleanse week.

Ridiculous Stuffed Portobello Mushrooms

Posted on by Sam Boyd

Ingredients

1.  4 Portobello Mushroom Caps

2.  6 ounces chorizo sausage, without casing

3.  2 cups of spinach

4.  1 medium onion, chopped

5.  1 tablespoon minced garlic

6.  4 ounces shredded Parmesan/Asiago cheese

7.  2 Tablespoons of vegetable broth.

Recipe:

1.  In a medium saute pan, put chorizo in on med high heat.

2.  When fully cooked, strain all the chorizo to get as much fat as possible off of it.  Set it aside.

3.  Brush 1 teaspoon of the vegetable broth onto the 4 mushrooms.  Place the mushrooms into a 300 degree oven.

4.  In the saute pan, place the medium onion with 1 tablespoon of vegetable broth to sweat.  Do this for about 4 minutes,

5.  Add the spinach, chorizo and garlic into the pan to cook together.  The mixture should be done when the spinach is wilty and there is some liquid there.

6.  At this point, your caps should have been in the oven for about 12 minutes, they are now done.  If it has not been 12 minutes, make it so.  Then remove them.

7.  Place 1/4 of the mixture onto each Portobello cap and cover each with 1/4 of the cheese.

Each cap will have 1.5 ounces of chorizo, 1/2 cup spinach, 1/4 cup onion and 1 ounce of shredded cheese.  I would suggest eating this with a giant salad as a meal.  Serve 1 to yourself and someone else you feel warm towards, and put the others in the fridge for lunch.  Enjoy.