Guest Post-Mustard Green Stuffed Portabellos

Thanks once again to my friend Leslie for the great sounding, and soon-to-be-tried recipe. 

Yes, friends, it is mustard green weather!

Mustard greens are one of the most satisfying and simple crops to grow in the winter hoop house, and they cover the whole range of colours, tastes and textures. From frilly and mild mizunas, to the pungent heat of Giant Red, mustards are a good bet for winter greens.

Here's a bit more information about them from an earlier post  And I hope you enjoy this creative recipe as much as I am going to!

Merci encore, Leslie.

Mustard greens are part of the cruciferous family of vegetables (collard greens, kale, broccoli, etc.) They are often referred to as the super-veggies because they are full of phytochemicals, vitamins and minerals, and fiber. Research has shown that eating plenty of cruciferous vegetables may help lower your risk of getting cancer. The recipe below is just one extra way to get these peppery greens into your diet on a regular basis. 

Mustard Green Stuffed Portobellos

This recipe is based on the recipe for Natale Stuffed Portobellos that appeared in the December 2011 issue of Vegetarian Times. The original recipe uses spinach instead of mustard greens and is put together a little differently. 

MUSHROOMS

¼ cup extra virgin olive oil

2 Tbs. balsamic vinegar

1 clove of garlic, minced

4 large portobello mushroom caps

FILLING

2 Tbs breadcrumbs

1 Tbs extra virgin olive oil

¼ cup chopped onion 

8 oil-packed sun-dried tomatoes, sliced

1 clove garlic, minced

½ cup light cream or soy creamer

10 oz fresh mustard greens (or any combination of swiss chard, mustard greens, spinach) 

¼ cup grated Asiago cheese

4 oz fresh mozzarella cheese, chopped

1. To make mushrooms: Preheat oven to 375⁰F. Whisk together oil, vinegar, and garlic in a bowl. Brush mushroom caps with oil mixture, and place on a baking sheet lined with parchment paper. Roast for 30 minutes, or until tender. Remove from baking sheet and place on paper-towel-lined plate to absorb excess moisture. 
2. To make filling: Heat remaining oil/garlic/balsamic mixture in a skillet of medium heat. Add mustard greens and cook until wilted. Remove from pan and drain any excess moisture. Wipe out skillet and heat oil in skillet over medium heat. Add onion, and sauté 5 minutes, or until soft. Add sun-dried tomatoes and garlic; sauté 30 seconds. Stir in cream, and cook 2 minutes. Add cooked mustard greens back into the skillet. Stir in cheeses, and cook for 2 to 3 minutes. 
3. Return mushroom caps to baking sheet and spoon filling into the caps. Top with breadcrumbs and return to the oven for 5 to 7 minutes until crumbs are toasted.