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About the Dish

  • Brown Rice Grits

    Brown Rice Grits

  • Beautiful Briny Sea Magic Unicorn Salt

    Beautiful Briny Sea Magic Unicorn Salt

  • Portobello Mushrooms

    Portobello Mushrooms

  • Shallot


  • Garlic


  • Greens


  • White Beans

    White Beans

  • Grape Tomatoes

    Grape Tomatoes

  • Goat Cheese

    Goat Cheese

  • Oregano


  • Chickpea Crumbs

    Chickpea Crumbs


Heat oven to 450° F. In a saucepan with a lid combine rice grits, 1/4 teaspoon Aegean salt and 1 1/4 cups water, and place over high heat. When liquid comes to a boil, reduce heat to a low simmer, cover and cook until liquid is absorbed and rice grits are tender, 15-20 minutes. Remove from heat, and set aside, covered, to keep warm.
While rice is cooking, prepare your mise en place: Peel and mince shallots. Peel and mince garlic. Remove and discard any tough stems from greens, and chop tender stems and leaves. Rinse and drain beans. Chop tomatoes. Pick and chop oregano leaves.
Line a baking sheet with foil, and coat with 1 teaspoon cooking oil. Place mushrooms on foil, cupped side up, and bake until mushrooms are fully cooked and the moisture they release is mostly evaporated, about 15 minutes.
While mushrooms are roasting, place a skillet with a lid over medium-high heat. Add remaining 1 teaspoon cooking oil. When oil is shimmering add shallot, and cook until translucent and just beginning to brown, 2-3 minutes. Stir in garlic, and cook, stirring, 1 minute. Add greens, white beans, tomatoes, and cheese, stirring well after each addition. Sprinkle with oregano and 1/4 teaspoon Aegean salt. Cover skillet, reduce heat to low and cook until cheese is melted, about 3 minutes. Remove from heat.
When mushrooms are cooked, divide greens mixture between each mushroom. Sprinkle with chickpea crumbs, and return to oven. Bake until crumbs are lightly browned, 5-7 minutes.
Divide brown rice grits between 2 plates. Top with stuffed mushrooms, and enjoy!