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
- 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:
- Pre-heat oven to 375 F.
- 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.
- 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.
- 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.
- 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.
- 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 firstname.lastname@example.org.