Stuffed Portobellos are Delicioso!

I look forward to the produce aisle at the grocery store with the same fervor 7-year-olds have for a candy store. At Christmas time. But in a universe where that candy store sells super fresh healthy things that you can eat in unlimited quantities and are the perfect base for a culinary masterpiece. What I'm trying to say is... the candy store is basically a big disappointment in comparison to the produce aisle at a certain, non-Trader Joe's grocery chain that starts with a Harris and ends with half the name of a common playground feature.

Thanks to this grocery chain, I found giant portobellos that just looked like they could do with some delicious fillings. This was my response to their cry.

(makes 4 mushroom caps)

- 4 large portobello mushrooms

- 6 baby bella mushrooms

- 2 handfuls spinach

- 1/2 - 1 whole green bell pepper

- 1/4 tsp minced garlic

- 1 onion, diced

- 2 tbs cream cheese

- a healthy sprinkling of mozzarella cheese

- Pam or olive oil

1. I started by removing the portobello stems, chopping them and putting them aside in a mixing bowl. I then removed all the black veins inside the portobello (scientifically, they're called the gills of the mushroom).

2. De-seed and chop the green pepper. Mix into the chopped portobello stem.

3. Dice the onion and add to the mix.

4. Slice baby bella mushrooms to 1/8 inch width. And obviously, throw them in the mix.

5. Warm a skillet on medium heat skillet. Then, either spray with some Pam or throw about 1 tablespoon of olive oil on it. Put the minced garlic onto the heated skillet.

6. When the garlic has started releasing its aroma, throw the mixed veggies onto the skillet.

7. When the onions have begun to brown and mushrooms have become soft, chiffonade the spinach leaves (or just shred it into thin strips if it's a weekday) and throw onto the skillet as well.

8. When the spinach has wilted and onions are medium brown, put all the veggies back into the mixing bowl and add the cream cheese. Mix around so the cheese melts into the veggies.

9. Carefully spoon the veggie mix into the awaiting portobellos.

10. Top with mozzarella cheese and put in the oven for about 10 mins, or until the mozzarella has started to brown.

Week 3: Adventures in Soyland

To truly understand the meaning of this recipe/adventure, it's necessary to take a step (or 6) back in time.

New Year's Eve, 2005:

Scene: My mom's living room in California.

Time frame: Early Evening

Home from college for the holidays, I lay sprawled out on my stomach on my mom's plush ruby rug (carpets were a luxury item barred in my dorm) catching up on the tv shows I'd missed my first semester in college while simultaneous IMing 15 people on my laptop when a link from a friend popped up -- an infomercial for PETA. I don't know if it was the particularly influential friend who sent it (if only I could remember who it was...) or the lush carpeting suspending my judgement, but I proceeded to watch the 10 minute video documenting the harsh treatment of chickens, eggs, cows, and more with the curiosity of prepubescent teenager watching the "Miracle of Birth" sex ed video documenting the birthing process in the most graphic and unappealing way possible -- that is to say, I couldn't keep my horrified eyes off of it.

That day, I decided my new year's resolution was to take a stand against caged meat. And so I came to eat nothing but fish for the next year, since a) I figured fish were always free until they're caught and all and b) I couldn't afford to be buying / exclusively ordering cage-free products and it was just too confusing. Although that resolution only lasted a year (one in which I ate too much cereal and Indian food), I do still try to eat more vegetables and try non-meat substitutes when possible. Which leads me to:

Sausage and Peppers, Rice and Beans: Basic Delicious Flavors

This meal was like an episode of "Semi-Homemade" -- I bought a couple great basics at the store pretty much pre-prepared, then made something to go along with them.

1. Slice up some onions, red peppers, yellow peppers, and green peppers. Grill it up with some olive oil and get a color going on all of it. I threw in mushrooms, 'cause they're delicious. I added in some soy sausage product (Product Placement available here, always at Trader Joe's) and then seasoned the mixture with some basic Indian spices in my cabinet (curry powder was prominent). However, a basic mix of red pepper spice would have been great too.

To accompany Mexican Rice (I bought a delicious 4-min rice packet) and some Cuban Style Black Beans (Trader Joe's).