Thursday, March 12, 2009

Cannellini beans stuffed portabellos

Cannellini Beans stuffed portabello mushrooms

3 big portabello mushroom caps or 6 white mushrooms big enough to be stuffed
1 big onion sliced into thin pieces
2 garlic crushed
1/2 tsp sugar
I can(454 gram)cannellini beans(Youca n substitue them with navy/lima or garbanzos)
black pepper to taste
salt to taste
2 teaspoons chopped fresh rosemary(1 teaspoon if it is dried)
2 tablespoons oil(I used olive oil)
2 tablespoons crumbled feta cheese

Remove the stalks from mushroom.
Scrape the gills sprinkle some salt and pepper on the stalk side
Spray mushrooms with oil
I grilled them in Cuisinart grill, if you do not have a grill..spray your nonstick with oil place the mushroom on the pan and press it with a steel\/wooden spatula, so that it sizzles and cooks nicely

Now prepare the filling:
Take a non-stick pan
Heat 1 table spoon oil
Add onions , garlic , chopped herb, sugar, black pepper and salt to taste
keep it on medium flame and let it caramelize(onions will turn to nice light brown ...butterscotch color)
Drain and Mash the beans and keep ready.(Don't mash it into a paste,just a rough mash should suffice)
Once the onions caramelize, add the beans, cheese and mix well.Add the remaining tablespoon of oil to the mixture.
Separate the mixture into 3 parts, place the mushroom stalk side up on a plate and mound on the filling. I served it with grilled asparagus. See Illustration

User Comments & Tips
If you are using regular mushrooms spread out the filling among the mushrooms.
You can serve it with simple salad or grilled vegetables.
You can even broil(say 6-8 minutes) or bake the mushroom in oven(350degrees F 30 minutes) after spraying it with oil.

If you prefer more tanginess you can substitue goat cheese for feta

Wednesday, March 11, 2009

Jerk fried rice

This is my entry for Meeta's Monthly mingle on carribean cooking.

I have always loved jerk seasoning, but I usually use it to prepare jerk tofu. For this MM I wanted to create something with jerk seasoning with a twist, hence came the jerk fried rice. It uses not only jerk seasoning but the great combination of rice and red beans.

serves 4

2 cups cooked rice (I used basmati, you can use any type of rice, even brown rice would work great here)
1/2 cup red kidney beans soaked and cooked or 450 grams canned red kidney beans (make sure you have the red beans drained and washed in cold water before adding to the rice)
2 cups mixed vegetables( I used frozen stir fry vegetable blend)
1 red onion diced
3 cloves garlic crushed
2 inch ginger crushed
1 tablespoon of chopped green onion for garnish
3 sprigs of fresh thyme or 1 tsp dried thyme
4 tablespoon vegetable or canola oil
salt to taste

Jerk spice To Grind
1 inch cinnamon
3 cloves
6 allspice berries or 1 tsp allspice ground
1 tsp red pepper flakes 1/2 spoon..if not available use cayenne or red chili powder
1/2 tsp black pepper
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder


  • Grind the jerk seasoning to a nice powder in a coffe grinder and keep separately.
  • Heat 2 table spoon of oil in a wide pan
  • saute red onion, garlic, ginger
  • when onions are caramelized, add vegetables ...saute for another 3 minutes on medium flame...if using fresh vegetables, saute in medium flame till the vegetables are cooked through.

  • Add cooked red beans and saute for another minute

  • Add ground jerk spices and thyme.Mix nicely.

  • Add the red kidney beans and saute for a minute.

  • Now add add the cooked rice, remaining 2 tablespoon oil and salt.

  • Mix slowly so that all the ingredients are mixed together nicely.

  • Garnish with green onions and serve hot

Note: It is also good for next day lunch. If you want more spice, increase the amount of red pepper and black pepper.