Meaty Beaty Big and Bouncy
May. 29th, 2023 09:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hummus-Stuffed Portobellos.
"The portobellos, spread with the garlicky, lemony paste, become meaty and juicy in the oven, like slices of steak covered in rich, tangy sauce."
4 large portobello mushroom caps, at least 5" in diameter
salt and pepper
1/2 cup olive oil, plus more as needed
2x15.5 oz cans chickpeas, drained and rinsed, divided
4 cloves garlic, minced (Ha! I used... more.)
1/4 cup tahini
juice of a lemon, plus more to taste
1 Tbsp fresh thyme leaves
4 tsp sumac
1/2 tsp cumin seeds
8 oz green beans, broccolini, or cherry tomatoes - or use combination (I used broc rabe and cherry tom)
cilantro, for garnish
arugula (arugula aruuuuugula)
Heat oven to 425°. Score the inside of each mushroom cap with the tip of a knife and arrange, cavity-side up, in a single layer on a rimmed sheet pan. Sprinkle with salt and pepper and drizzle generously with oil.
In a blender, combine 1 can chickpeas, garlic, tahini, lemon juice, and a pinch of salt and blend to form a paste. With the motor running, slowly drizzle in the 1/2 cup oil, scraping down the sides as needed. Use a spatula to stir in the thyme and sumac. Taste and add more lemon juice or salt if you like - it should be bright and tangy.
Fill each mushroom with the creamy chickpea mixture. Cover with the remaining can of chickpeas, gently pressing them into the hummus so they stick, then sprinkle with the cumin seeds and more salt. Add the veg to the pan and drizzle everything - vegetables and mushrooms - with more oil, tossing the veg to coat them. Bake until the mushrooms are tender when pierced with a fork, 30-35 minutes.
Garnish with cilantro and serve warm or at room temperature on a bed of arugula.
What worked: This was pretty good. I added very little salt for health reasons, and the general consensus was that it needed more. I forgot to add the cilantro but we didn't miss it with the small bed of arugula on each plate.
What didn't: It's not hard for us to get hummus; it would have been fewer dishes to buy a small tub and omit those steps. Our sumac is apparently a bit too old and didn't add much to the mix.
When I was squeezing the lemon, one of the halves popped in the press - and I got sprayed on my face and torso. (The wife called it a money shot, and while I wish she hadn't, she wasn't wrong.)
Will I make it again? Probably, at least for the two of us. Although that leaves half a can of chickpeas. The horror!
"The portobellos, spread with the garlicky, lemony paste, become meaty and juicy in the oven, like slices of steak covered in rich, tangy sauce."
4 large portobello mushroom caps, at least 5" in diameter
salt and pepper
1/2 cup olive oil, plus more as needed
2x15.5 oz cans chickpeas, drained and rinsed, divided
4 cloves garlic, minced (Ha! I used... more.)
1/4 cup tahini
juice of a lemon, plus more to taste
1 Tbsp fresh thyme leaves
4 tsp sumac
1/2 tsp cumin seeds
8 oz green beans, broccolini, or cherry tomatoes - or use combination (I used broc rabe and cherry tom)
cilantro, for garnish
arugula (arugula aruuuuugula)
Heat oven to 425°. Score the inside of each mushroom cap with the tip of a knife and arrange, cavity-side up, in a single layer on a rimmed sheet pan. Sprinkle with salt and pepper and drizzle generously with oil.
In a blender, combine 1 can chickpeas, garlic, tahini, lemon juice, and a pinch of salt and blend to form a paste. With the motor running, slowly drizzle in the 1/2 cup oil, scraping down the sides as needed. Use a spatula to stir in the thyme and sumac. Taste and add more lemon juice or salt if you like - it should be bright and tangy.
Fill each mushroom with the creamy chickpea mixture. Cover with the remaining can of chickpeas, gently pressing them into the hummus so they stick, then sprinkle with the cumin seeds and more salt. Add the veg to the pan and drizzle everything - vegetables and mushrooms - with more oil, tossing the veg to coat them. Bake until the mushrooms are tender when pierced with a fork, 30-35 minutes.
Garnish with cilantro and serve warm or at room temperature on a bed of arugula.
What worked: This was pretty good. I added very little salt for health reasons, and the general consensus was that it needed more. I forgot to add the cilantro but we didn't miss it with the small bed of arugula on each plate.
What didn't: It's not hard for us to get hummus; it would have been fewer dishes to buy a small tub and omit those steps. Our sumac is apparently a bit too old and didn't add much to the mix.
When I was squeezing the lemon, one of the halves popped in the press - and I got sprayed on my face and torso. (The wife called it a money shot, and while I wish she hadn't, she wasn't wrong.)
Will I make it again? Probably, at least for the two of us. Although that leaves half a can of chickpeas. The horror!
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Date: 2023-05-30 06:44 pm (UTC)Ref: Rootie Tootie Fresh and Fruity?
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Date: 2023-05-30 06:51 pm (UTC)no subject
Date: 2023-05-30 07:38 pm (UTC)