Jerk-spiced Portobello Steaks
"The zesty jerk seasoning enhances the meaty texture of the mushrooms."
You will need:
2 tsp. light brown sugar or natural sweetner
1 tsp. ground cumin
1 tsp. ground allspice
1 tsp. dried oregano
1 tsp. sweet paprika
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. freshly grated nutmeg
4 large portobello mushrooms, stems removed
1/4 cup extra virgin olive oil
I actually halved this recipe. Plus I didn't have all spice, so I used pumpkin pie spice instead (it has cinnamon, ginger, nutmeg, and all spice).
1. In a shallow bowl, combine the brown sugar, cumin, all spice, oregano, paprika, salt, cayenne, and nutmeg. Set aside.
2. Coat the mushroom caps with 2 tablespooons of olive oil, then coat them evenly with the spice mixture. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and cook until tender, about 5 minutes per side. Serve HOT.
I didn't use all that oil. I coated them with the 2 tbs, then used cooking spray for the rest. Plus, I was a big dummy and started it out on high heat, so I might have burnt the mushrooms. I couldn't tell, they still tasted great to me. Maybe one of y'all can tell from the picture?
I had no idea what to do with an artichoke, then I found this recipe and was quite pleased with how it turned out: http://vegweb.com/recipes/vegetables/3453.shtml
Served with a slice of yummy home-made bread (with Earth Balance on top) and a big jug of water (since I was so liberal with the spices!):
I wasn't sure how to eat the artichoke, it looked a little strange to me. It wasn't as hard as I expected, I just started with the soft inside then ate the meaty part on the inside of the leaves.
Both of these were SO GOOD! Even better than they look in the pictures. I'm definitely making both again soon :-)