Archive for July, 2011

Grilled Portabellas Stuffed with Spinach, Fresh Pesto and Goat Cheese

We’re in the throes of it now, mushroom friends. And by “it,” I mean summer. It is truly hard for us to believe that by Monday August will be upon us.  Of course, it only takes a quick step outside before all makes sense again.  It’s hot out there and neither an open flame in the kitchen nor the overstuffed feeling that comes from heavy eating sounds particularly appealing.

If you are entering the weekend in a similar mindset, we have a fresh summer dinner idea for you, straight from the patio of a humble Mushroom Channel team member!

Grilled Portabellas Stuffed with Spinach, Pesto and Goat Cheese

1/2 cup prepared pesto (I defrosted some from last summer but a favorite jarred variety would work just fine)
1 cup spinach leaves
1 cup basil leaves
4 portabella mushroom caps, excess dirt brushed off and stem removed
Cooking spray
4 oz  goat cheese

Fresh pepper to taste

I actually found that the easiest way to start was to give each mushroom cap a light coating of olive oil or cooking spray all the way around, then season it generously with fresh pepper.

Spread an even amount of pesto at the base of each mushroom.  From there, start alternating layers of basil and spinach leaves. Three of each is more than enough but it will wilt down. From there, press your goat cheese into the the top leaves to secure all the filling.

These are on the grill 8-10 minutes total (with lid closed) and are ready when the cap turns dark brown and the goat cheese is getting golden on the top. I served with undressed fresh salad and some chilled carrots leftover from a previous roasting session. If you want to replicate the face I made, I don’t see anything wrong with playing with your food- these are fun-gi, right?

Portabella Mushrooms filled with Goat Cheese from bell'alimento

Portabellas are wonderful meaty and flavorful mushrooms. They’re perfect for those nights when you want something vegetarian and filling. This recipe can be grilled or broiled making it perfect year round. It’s also incredibly versatile. You can stuff them with just about anything your heart desires. Cherry tomatoes would be a fantastic addition.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!


Beef, Shiitake and Snow Pea Stir Fry from We Are Not Martha

This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.

The summer months are always go, go, go. Work all day only to run home just to head back out to enjoy the last bits of daylight before the sun goes down. I find myself always searching for quick dinners to make in between all of the welcome-chaos that the summertime brings. It’s so easy to find yourself in an unhealthy slump when you get busy so I find that cooking quick dinners from scratch is the perfect remedy. And stir-fry is always a great option when I’m looking for something fast but delicious. Plus, it typically provides a generous amount of leftovers, so you’ll have lunch or dinner for the following day!

The chili-garlic sauce provides the right amount of heat while the hoisin sauce adds a special touch of sweetness and stickiness. I also imagine enjoying this stir-fry with a heaping bowl of rice… Delicious!

Beef, Shiitake, and Snow Pea Stir-Fry

(adapted from

Serves 4


  • 1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 tabelspoon minced peeled fresh ginger
  • 8 ounces shiitake mushrooms, stemmed, thickly sliced
  • 8 ounces snow peas
  • 1 bunch green onions, sliced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili-garlic sauce

Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.