|Wing It Vegan has gone into hypersleep and will remain dormant until Mr. Wing-It and I return from our travels in September/October. In the meantime, I will probably share some travel photos on my Facebook page every now and then. See you around!|
Monday, December 3, 2012
Brussels Sprouts Stuffed Portobello Mushroom With Mashed Potato Topping
What do you call them: portobello or portabella mushrooms? There appears to be a "Team Portobello" and a "Team Portabella" who often engage in mushroomy debates. I think I might start calling them "porties" from now on, just to be neutral and non-confrontational.
Anyway, I love big portobello caps because they are a perfect vessel to recycle leftovers. Wash, bake, stuff, re-bake, and done! I had some leftover chopped and sautéed Brussels sprouts, along with some leftover mashed potatoes that needed to be used up. There was only enough for one person, which was fine because Mr. Wing-It would rather eat his own foot before he even looks at a Brussels sprout. More for me!
Here's how to make a recycled-leftovers stuffed mushroom:
Preheat the oven to 375 degrees.
Gently wash and dry your mushroom. Remove the stem.
Brush a little olive oil all over the mushroom.
Bake it for 10 minutes.
Stuff it with your leftover veggies and top it with your leftover mashed potatoes.
If you want, brush a bit of olive oil on top of the mashed potatoes and sprinkle a little paprika on top.
Bake for 10 more minutes or until hot. Serve!
Brushing a bit of olive oil on top before baking it gives it a nice golden color.
These were the best leftovers I have ever had! Maybe next time I will stuff them with seasoned black beans and top them with mashed sweet potatoes. Or stuff them with a spicy spinach concoction and top them with mashed butternut squash! Oh, the possibilities! Let's dig in...
PS: Have you guys seen the video of Bo inspecting the Christmas decorations around the White House? His WTF (What the Frankincense) face at 1:04 when he's looking at the Faux-Bo is too cute and funny for words!