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 20160418 Chipotle Beef Stuffed Portobello Mushrooms


Chipotle Beef Stuffed Portobello Mushrooms


    • 4 large portobello mushroom caps (about 1/4 pound each)
    • 2 tablespoons canola oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 small onion
    • 2 medium cloves garlic
    • 1/2 small canned chipotle chile in adobo sauce
    • 1 pound ground beef (90% lean or higher)
    • One 14-ounce can no-salt-added diced tomatoes
    • One 8-ounce can no-salt-added tomato sauce
    • 2/3 cup corn kernels, from 1 ear fresh or thawed frozen corn
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon chili powder
    • 1/4 cup lightly packed fresh cilantro leaves
    • 4 thin slices extra-sharp cheddar cheese (2 ounces total)



  1. Preheat the oven to 450F.

  2. Brush the mushroom caps lightly with oil, using 1 tablespoon of the oil total, then sprinkle with a total of 1/2 teaspoon each of the salt and pepper.
  3. Place the mushrooms on a baking sheet, gill side up, and cook until tender and juicy, 7 to 8 minutes. When the mushrooms are done, remove them from the oven, keeping them on the baking sheet.
  4. Meanwhile, chop the onion and finely mince the garlic and canned chipotle chile. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
  5. Add the onions and cook until they begin to soften, 2 minutes. Add the beef and cook, stirring and breaking the meat up with the spoon, until the meat is no longer pink, 4 to 5 minutes. Add the garlic and cook for 1 minute more.
  6. Add the diced tomatoes with their juice, tomato sauce, corn, chipotle, cumin, oregano, chili powder, and remaining 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the mixture thickens, 5 to 6 minutes.
  7. While the mixture is simmering, chop the cilantro.
  8. Preheat the broiler to high.
  9. Stir the cilantro into the beef mixture, then fill each mushroom cap with about 1 cup of it. Top each with a slice of cheese, then broil 4 to 5 inches from the heat source until the cheese is melted, 1 to 2 minutes.



20160418 Parmesan Cauliflower Puree


Parmesan Cauliflower Puree


    • 1 medium head (2 pounds) cauliflower, cored and cut into 1 1/2 inch florets (7 cups)
    • 1/3 cup low-fat milk (1 percent), plus more as needed
    • 1 tablespoon unsalted butter
    • 1/4 teaspoon kosher salt, plus more as needed
    • Generous pinch freshly grated nutmeg
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus 4 teaspoons for garnish
    • 1 tablespoon chopped fresh flat-leaf parsley
    • Freshly ground black pepper



  1. Place the cauliflower florets in a steamer basket set over a pot of boiling water. Cover and steam until the cauliflower is just tender, 5 to 7 minutes.

  2. Transfer the cauliflower to a food processor along with 1/3 cup of the milk, the butter, the 1/4 teaspoon of salt and the nutmeg; puree until very smooth.

  3. You will need to stop the processor once or twice to scrape the sides with a spatula. Add extra milk a tablespoon at a time, as needed.

  4. Immediately add 1/4 cup of the cheese and pulse just until the cheese has melted and is incorporated.

  5. (If you've allowed the puree to cool transfer it to a medium saucepan over low heat, then add the 1/4 cup of cheese, stirring until it has melted.)

  6. Transfer the puree to a serving bowl. Taste, and season with more salt, as needed. Garnish with the remaining 4 teaspoons of cheese, plus sprinklings of parsley and pepper. Serve warm.


Posted: 2016-18-04