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Portobello Mushrooms & Mozzarella August 21, 2008

Posted by sarawr in quick & dirty, vegetarian.
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I have been so busy lately, guys. Busy, and kind of whacked out by the weather — it’s hot! Now it’s cold! It’s wet and gloomy! No, it’s sunny and bright! Between the insane not-quite-fall weather and the busybusybusy pace, I was a little stressed out about cooking. Sandwiches aren’t quite right for a day that started out with hot coffee and cold toes, but roasts make my sunny afternoon kitchen all sweaty and hellish. What to make?

Enter: portobello mushrooms with mozzarella. They’re just the right combination of hot, but not hell-kitchen hot; fresh, but not out-of-season spring salad fresh; summery, but not, you know, July summery. And? They’re hella quick and easy, which is great for that “OMG school just started and I’m on deadline and GAHHHHHH who invented 24-hour days, anyway?” panic.

YOU’LL NEED:
A bunch of portobellos, dependent upon how many people you’re feeding and how hungry they are
Soy sauce
Some water
Three or four cloves of garlic
Mozzarella cheese

WHAT TO DO:
Preheat your oven to 425 degrees. Mix up a marinade composed of 1 part soy sauce, 2 parts water, and some crushed and chopped garlic. (I usually make three ‘shrooms and use 1/4 cup soy sauce, 3/4 cup water.) Lay your mushrooms out in a glass baking dish, frilly side up. Pour the marinade over them so that they’re completely soaked, there’s a generous puddle in the dish, but they’re not actually floating. Pop the whole thing, uncovered, into the oven for about 15 minutes. While they’re sizzling away, grate a very generous handful (or two) of mozzarella. Add it to the mushrooms when the 15 minutes are up and continue to cook for about five minutes more — just long enough that the cheese melts and the mushrooms turn a little dark and wilty.

NOM NOM NOM. You can eat these on a delicious whole-wheat roll like burgers, chomp them down plain, or cut them into strips and have them with bleu cheese dip. (Yes. Mozzarella and bleu cheese. YOU WILL THANK ME LATER.) They make an awesome easy lunch, and they’re a great substitute for summer meats (burgers, steaks, etc.). Go forth and savor the fungal flavor.

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