|2 servings||calories per servings 540||protein serving 15 g||carbs per serving 78 g||total fat per serving 20 g|
Thick, roasted portobello mushrooms are an excellent vehicle for savory, spicy fillings, like this plant-based one with smoky roasted red pepper, red beans and fluffy brown rice grits. Nutritional yeast has a cheese-like flavor - when combined with ground pecan is becomes similar in taste and texture to parmesan cheese while being totally dairy-free.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Heat oven to 450° F
• Discard mushroom stem.
• Peel and chop garlic.
• Chop green onion, keeping whites and greens separate.
• Dice celery
• Dice roasted pepper.
• Drain and rinse beans.
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil.
• Add onion whites and half of Cajun seasoning.
• Reduce heat to medium. Cook, stirring, until onion is translucent, 2-3 minutes.
• Stir in celery, roasted pepper and rice grits.
• Add 1 1/4 cups water and bouillon cube.
• When water boils, reduce heat to low and cover. Simmer for 15 minutes.
• Taste and adjust seasoning as desired.
• Place mushrooms on a baking pan. Coat with 1 teaspoon cooking oil and season with remaining Cajun Seasoning and 1/4 teaspoon kosher salt.
• Roast mushroom in oven until tender, about 15 minutes.
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil and garlic. Cook until fragrant, 30-60 seconds
• Add spinach. Sauté until wilted, 1-2 minutes.
Stir beans into spinach. Taste and adjust seasoning as desired.
• Serve mushroom with spinach and rice grits. You can stuff or serve separate as desired.
•Top with Pecan “Parm” and green onion. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...