Love ‘Stuff-ed’ on Monday

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Happy Valentine’s Day to all you sweet lovies!  It’s Valentine’s Day, and while this is mostly a holiday assiting florists and greeting card companies in being set for the remainder of the year, it can be a fun time to express your love for someone or something. Roses, candy, cards, jewelry, clothing, and dining out… $15.7 billion dollars later, *sigh*, American’s will have shown there love, and a depletion of their pocketbooks. Does it seem to get a little repetitive..lose its fun?  Question: Exactly what is romantic about eating in a loud dining room, excusing yourself each time you rise and hit the back of another diner’s chair? (Yes, restaurants add extra tables for night’s like this)  It sometimes ends up being a little more stressful and a lot less romantic in a place like that.  How about staying in?  It will be a PJ’-sans-makeup kind of night for us.  I will however be cooking up a special dish for my lovie and me.

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I am also keeping in mind that, just because it’s the LOVE holiday doesn’t mean you have to skip out on Meatless Monday.  Spend a little extra time (and love) on this entrée (or side dish) complete with three parts: a roasted mushroom cap, a creamy potato middle, and an hearty mushroom cream sauce, making meat hardly missed in this dish.

Smashed Yukon Stuffed & Roasted Bellas
with Creamy Mushroom Sauce

Roasted Portobella Mushroom Caps
6 portobello mushroom caps, stems removed (reserve for Mushroom Sauce)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Cooking spray

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Mushroom Sauce:
1 tablespoon butter
1 tablespoon olive oil
1 (8oz) package sliced mushrooms
4-6oz oyster mushrooms, about 1 cup, chopped
6 reserved stems from Portabello caps
1 medium sweet yellow onion, chopped
3/4 cup dry red wine
2 tablespoons balsamic vinegar
2 cups vegetable broth
2-3 tablespoons all purpose flour
1/2 cup water
1/2 cup fat free half and half (evaporated milk may be used)
1 1/2 tablespoons chopped fresh sage
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Mashed Potatoes:
4 medium Yukon Gold potatoes (about 1 pound)
2-3 cloves garlic, thinly sliced or chopped
1/2 cup 1% low fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Prepare Roasted Portobello Caps-
Preheat oven 450°. Place mushroom caps in a large bowl. Drizzle with oil and sprinkle with seasonings. Toss gently, being careful not to tear mushrooms. Arrange mushrooms, cavity side down, in a single layer in a jellyroll pan or shallow roasting pan coated with cooking spray.  Roast for 15 minutes, turning once.

Prepare Mushroom Sauce-
Heat butter and oil in a large, deep skillet over medium-high heat until butter melts. Add sliced mushrooms, portabello stems and onion. Cook, stirring constantly, 5 minutes or until onion is browned; add wine, and vinegar. Reduce heat, and simmer, uncovered, 2 minutes. Add vegetable broth; bring to a boil, reduce heat, and simmer, uncovered, 3 minutes.  Combine flour and water, stirring until smooth. Add to mushroom mixture. Cook, stirring constantly, 2 minutes or until thickened and smooth. Stir in half-and-half and remaining ingredients. Cook 5 minutes.

Prepare Mashed Potatoes-
Cook chopped potatoes in boiling water to cover 20 minutes or until tender. Drain potatoes. Mash with a potato masher or hand mixer; add milk, garlic, salt, and pepper.  Continue to mix until almost smooth.

To serve, spoon about 1/2 cup Yukon Gold Mash into Roasted Portobello Caps; top with about 3 tablespoons to 1/4 cup Mushroom Sauce.

Nutrition Information
Serving Size: 1 stuffed cap, Serves 6
Calories: 266
Fat: 9 g
Carbphydrate: 34
Fiber: 4 g
Protein: 7.5 g


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