More On Mushrooms (Keeping It Simple)

Portobella and Gruyère Sandwich ~ a simple, simply-delicious sandwich featuring a portobella mushroom with gruyère and a few seasonings which you’re sure to have on hand.

I did a little research on mushrooms while writing this post. Now I know that a portobella (aka portobello) mushroom is “a very large, rich-flavored cremini mushroom”. Conversely, a cremini* is “an immature portobello* mushroom, eaten before the cap has opened”. (Source)


PORTOBELLA AND GRUYÈRE SANDWICH


Ingredients...

portobella mushroom
extra virgin olive oil
liquid aminos
salt and pepper
garlic powder

shredded gruyère cheese

sandwich “thin”


Direction...

1. Rinse and wipe the portobella. Peel the outside (top side) off the cap and scoop out the dark underside with a grapefruit spoon.

2. Sauté portobella in a small amount of EVOO, 3-4 minutes on each side. Remove from heat and sprinkle each side with liquid aminos (may substitute Worcestershire sauce), salt, pepper and garlic powder.

3. Serve on a sandwich thin with as much shredded gruyère as your heart desires. If you want more melt in your cheese, grill the assembled sandwich in the same pan you used to sautè the portobella.

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Gruyére-Stuffed Baked Potatoes

What wouldn’t you give for an fairly inexpensive, healthy and absolutely delish food that would please every eater! Something that requires the least bit of preparation.

Eat with a fork or your fingers. Yep, Gruyére-Stuffed Baked Potatoes are finger-licking good. Even your diehard meat eaters will be asking for seconds.

The basic requirements for Gruyére-Stuffed Baked Potatoes are

* baking potatoes
* vegetables, washed, cut up and lightly sauted
* any cheese, shredded. (I chose to use Gruyére, so I got to name the recipe!)


Step 1 - Lightly grease potatoes, wrap individually in foil and bake in a 450-degree Fahrenheit oven for 45-50 minutes.

Step 2 - While the potatoes are baking, cut up vegetables and just barely cook in a pan on the stovetop. I cook them all together in one pan, starting with the ones that take longest to cook. When they are almost done, I add the others. Season with kosher salt and freshly ground pepper.

Step 3 - When potatoes can be easily pierced with a paring knife, remove from oven using pot holders. Leave oven turned on. Place each potato on a dish to see how it “sits”, then cut off a long piece from the top. Scoop out the potato, leaving enough so it can hold its shape.

Step 4 - Mash potatoes with masher or fork. Mix with salt and pepper to taste, plus oil or butter, till preferred consistency. I mix in EVOO and nutritional yeast for a buttery taste. Gently mix in the vegetables and shredded cheese of your choice and scoop the mixture back into the potatoes, piling it high.

Step 5 - Turn oven to broil. Place potatoes in broiler proof pan. Broil 3-5 minutes, or whatever it takes to brown the tops.


For each potato (approximately 10 ounces, or 300 grams, each), I used 1/4 cup small pieces broccoli, 4 halved snow peas, 2 tablespoons shredded carrots and a heaping 1/4 cup of shredded Gruyére cheese. That also allowed me to stuff the tops (remember those strips I cut off the top of the potatoes?).

The Gruyére is pricy, but so-o delicious! According to Dictionary.com, Gruyére is a firm, tangy cheese, named after Gruyére, a district in Switzerland, where it was first made.

My strategy when shopping for ingredients for any recipe requiring cheese is to ask my supermarket for a taste of the cheese. Sometimes I get other recommendations after stating how I’ll be using it. I listen to my knowledgeable “cheese person” very carefully.