Stop Blogging and Cook

DAILY POST MAY 10th:  MEATLESS MONDAY

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Olive oil
Balsamic vinegar
Thyme
Kosher or sea salt
Black pepper
Brie

GREEN MARKET
Portobello mushroom
OPTIONAL:  Eggplant, spinach

T I M I N G

SERVES 1
PREPARATION TIME: 20 min
MARINADE TIME: 1 hr
COOKING TIME:  15 min
PERHEAT OVEN:  425ºF

1. Marinate portobello.
2. Make Caramelized Onions
3. Make Krisped Kale
4. Grill or broil portobello & sliced eggplant.

C O O K  /  P R E P A R E

INGREDIENTS
1 portobello mushroom
1 TBSP olive oil
2 tsp balsamic vinegar
large pinch thyme
pinch kosher or sea salt
pinch of black pepper
2 slices brie

PREPARATION

1. Combine oil, balsamic vinegar, thyme, salt & pepper in a bowl large enough to hold mushroom.
2. With a pastry brush, brush marinade on the portobello so all surfaces are coated; marinade will soak in. Marinate for an hour.
3. Meanwhile, make Caramelized Onions w/red onion (cook until crisp) & Krisped Kale.
4. Slice off a slice of eggplant between 1/4″ & 1/2″ thick about the size of the mushroom, slice off the skin in stripes & grill or broil eggplant & portobello, top facing up.  Remove eggplant when lightly browned  on both sides.  Remove.  Portobello is done when it is hot in the middle (insert a sharp knife point and touch it to your tongue to test).
5. Turn portobello, underside facing up; place slices of brie on mushroom & heat for 15 seconds.  Remove.

S E R V E

Can be eaten on a hamburger bun (toasted is nice, especially if you’re grilling), or served open-faced on a slice of toast or English muffin.  Place mushroom on top of Krisped Kale or raw spinach, and top with Caramelized Onions.

W O R K P L A C E   L U N C H

Bring a marinated portobello to work (along with vegs, but not the eggplant) & heat the mushroom in the microwave.  Add cheese, greens, tomato, onion to a bun & you have a satisfying lunchtime mouthful.