On Today’s Menu: Parsnip, White Bean and Kale Stuffed Portobello Mushroom

More and more people these days are making a switch to a vegetarian or vegan lifestyle, whether it’s for health reasons, preservation of our resources, or any number of other reasons. This dish is a great addition to anyone’s recipe repertoire… vegan or not. The blending of flavors and textures provide a tantalizing combination that will leave your taste buds begging for more. So, don’t be shy to try this as a Meatless Monday entrée or just a healthy and light alternative to a traditional deli sandwich for lunch.

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Yield: 6 Servings

Ingredients:

• 6 large Portobello Mushroom Caps, cleaned and de-gilled
• 4 Parsnips, peeled and medium diced
• 1 container of Baby Kale
• 2 cans White Beans, drained, rinsed and patted dry
• 1 jar Roasted Red Peppers, drained and medium diced
• 1 cup Balsamic Vinegar
• 3 tablespoons Olive Oil
• 1 cup Italian Parsley, washed, patted dry and finely chopped
• Salt and Black pepper to taste

Method of Preperation:

1. Pre-heat oven to 375 F.
2. Line a sheet pan with aluminum foil and place diced parsnips in an even layer on the tray. Drizzle parsnips with 1 tablespoon of olive oil and a pinch of salt and pepper. Cook them until they are tender and get a slightly golden color. Reserve in a large mixing bowl.
3. In a large sauté pan heat ½ tablespoon of olive oil. Take another ½ tablespoon of oil and rub the portobello mushroom caps inside and out then season them with a pinch of salt and pepper on both sides. When the oil is hot place the mushrooms open side down and cook for about 2-3 minutes. Flip them over and cook for another 2-3 minutes. The mushrooms should now be slightly smaller in size and tender. Carefully transfer them to a sheet tray lined with aluminum foil.
4. In another large sauté pan heat the remaining oil. When the oil is hot add all of the baby kale. Allow the kale to wilt down, about 2 minutes, stirring it occasionally. Season it with a pinch of salt and pepper and transfer it to the bowl with the parsnips.
5. In a small saucepot add the balsamic vinegar and cook it over high heat for about 8-10 minutes or until it reduces in volume and becomes more viscous. If it still is not “glaze” consistency continue cooking until desired viscosity is achieved.
6. Add the white beans, parsley and roasted red peppers to the parsnips and kale along with a tablespoon of balsamic reduction and stir to combine. Spoon the mixture into the mushroom caps and place the stuffed mushrooms in the oven for 10-12 minutes or until they are heated through. Serve with an extra drizzle of balsamic reduction.

Lucio C. Battista is a graduate of Johnson and Wales University with a Bachelor’s in Culinary Nutrition and a Master of Arts in Teaching. He can be found cooking in kitchens all over Westchester County as a personal chef and can be reached at lbattista9823@optimum.net.