As busy people, farmers focus
on efficiency and easy recipes. They are also experts in new,
innovative ways to use the goods they produce.
If your busy schedule simply
wont allow for hands-on classes, TV cooking shows featuring
great instructors like Jacque Pepin, Lidia Bastianich, Sara Moulton
and Alton Brown are the ones I recommend.
In honor of great instructors,
this weeks recipe for stuffed Portobello mushrooms is adapted
from a dish featured in Linda Caruccis Cooking School Secrets
for Real World Cooks. Carucci, who conducted a cooking school
in Berkeley, California, for many years, was once named Teacher
of the Year by the International Association for Culinary Professionals.
Chicken and Eggplant-Stuffed
Portobello Mushrooms -
Makes 6 servings.
2 slices whole-wheat bread
6 (4-inch) Portobello mushroom caps
2 Tbsp. extra-virgin olive oil, divided
3/4 cup finely chopped onion
3/4 cup finely chopped red bell pepper
1/2 pound Asian eggplant, cut into 1/2-inch cubes
Preheat oven to 350 degrees.
Tear bread into 1-inch pieces and whirl in food processor to
make fresh bread crumbs. Set aside.
Remove and discard mushroom
stems. Wipe mushroom caps with damp paper towel, coat well with
cooking spray and arrange in one layer in baking dish also coated
Heat 1 tablespoon of oil in
medium skillet over medium-high heat. Add onions and pepper,
sauté until onions are translucent, 5 minutes. Add eggplant
and cook, stirring occasionally, until soft, 8 minutes. Transfer
vegetables to a bowl.
Add remaining oil to pan. Add
chicken and cook, using wooden spoon to break up chicken. When
no pink remains, about 5 minutes, return vegetables to pan. Add
garlic and oregano and cook, stirring, for 2 minutes. Add tomatoes
with their liquid, and cook until most liquid has evaporated,
10-12 minutes, stirring often.
Off heat, mix in basil and bread
crumbs. Season filling to taste with salt and pepper. Fill mushroom
caps until filling is mounded 2 inches high. Seal baking dish
Bake stuffed mushrooms for 25
minutes. Uncover and sprinkle 1 tablespoon cheese over each mushroom.
Bake, uncovered, 10 minutes, until stuffing is lightly browned.
Let sit 10 minutes before serving. Or cool, and serve at room
Per serving: 220 calories, 8
g total fat (2 g saturated fat), 16 g carbohydrate, 21 g protein,
5 g dietary fiber, 290 mg sodium.