Grilled Portobello Mushrooms topped with Spinach and Aduki Beans, Thyme for Creamy Scalloped Potatoes
Grilled Portobello Mushrooms topped with Spinach and Aduki Beans
Thyme for Creamy Scalloped Potatoes
The portobello mushrooms were marinated in a mixture of 1 tbs. olive oil, 1 tbs. tamari, 1 tbs. ketchup and 1 tsp. minced garlic for 20 minutes, and then grilled (of course). This time I put a wok lid on top of the grill to keep them moist and juicy, it took about 15-20 minutes total, but the total time will depend on how big your mushrooms are to start.
The mushrooms were topped with a mixture of wilted baby spinach, aduki beans (leftover from the curry), garlic and Mozzarella Daiya to hold it all together. The mixture was placed on the mushrooms using an ice cream dasher to make it look all fancy-schmancy. ;)
The potato dish comes from "Chloe's Kitchen" -- layered russets with a cashew cream sauce, paprika and thyme baked until golden brown. It was cut out using a round cookie cutter for the maximum schmancy effect...