Entries Tagged as 'portobello'

24/7 Restaurant at The Standard

September 28th, 2012 · No Comments

The 24/7 Restaurant at The Standard hotel was open, you got it, 24/7. I liked the diner feel of the space. I had a refreshing sparkling sangria (chandon brut, white wine, grand marnier, peach nectar, blueberries, soda) there after a long hot walk. I ordered room service once and had a fantastic steak and portobello salad (spinach, portobello, cherry tomatoes, gorgonzola, creamy blue cheese vinaigrette).

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Grilled Stuffed Portobello Mushrooms

September 24th, 2008 · No Comments

These should be called “Grilled Portobello Mushrooms With Toppings,” because they didn’t really turn out “stuffed. We liked them as a unique side dish just the same. The recipe noted, “Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.” (Note: Dallas just walked by and saw me editing the photos for this post and commented on how good the mushrooms were. He doesn’t even like tomatoes!)

Grilled Stuffed Portobello Mushrooms

Ingredients
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Instructions
Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield
4 servings (serving size: 1 mushroom)

Nutritional Information
CALORIES 83(38% from fat); FAT 3.5g (sat 1g,mono 1.2g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 4mg; CALCIUM 60mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 5.4g; FIBER 2.5g

Cooking Light, JUNE 2001

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Tuesdays with the Farmers’ Market

July 23rd, 2008 · 4 Comments

Yesterday morning I went back to the Lincoln Square farmers’ market. The farmers’ market is fun for everyone. In the photo above: spot the hipster, spot the kids, the elderly, the middle-aged. My bag felt extra heavy so I weighed it when I got home. 13 pounds! Ouch. Good thing I took the bus.

I wanted to note that these are my favorite vendors:
Seedling Fruit, South Haven, MI :: Great fruit, esp. berries
River Valley Kitchen, Burlington, WI :: All sorts of mushrooms
– Lange’s Farm, Elwood, IL :: Excellent variety of high-quality vegetables
– Dotson’s Farm, Linwood, IL :: Good selection of herb plants

This is what I bought at the farmers’ market:
– cherries
– raspberries
– blueberries
– 5 ears of corn
– 2 cucumbers
– 4 beets (A lady saw my beets and asked me how to prepare them. I said “I don’t know! I have to go home and look it up online!”)
– green beans
– tomatoes
– 4 portobello tops (I want to make these)
portobello salsa with cilantro & key lime
– 4 free cta rides courtesy of Swedish Covenant Hospital (they were handing them out at the nearby Western Brown Line stop and just kept giving me more)

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