Stuffed mushrooms with roasted potatoes and sweet potatoes along with mustard greens in shallot vinaigrette
Greens are from this recipe.
Potatoes and sweet potatoes are just as basic as they look. Bake them along with the mushrooms, but give them a good head start.
1 clove garlic, minced
1 Tbsp. oil or margarine
handful walnuts, finely chopped (or pecans, hazelnuts, almonds, sunflower seeds, or none at all)
6 large cremini or button mushrooms
2 slices of bread, crumbed
handful fresh parsley, minced
herbs and spices to taste (I used a pinch of Italian seasoning, some paprika, onion granules, and some vegetable broth powder. I would have used black pepper if my mind had been working a little better.)
salt to taste
1-2 Tbsp. sherry (optional)
1-2 Tbsp. white wine vinegar or lemon juice
Start the garlic sauteing in a medium skillet. Add the walnuts. Pull the stems out of the mushrooms, leaving the caps intact and setting those aside. Trim the dry ends off the stems and then finely chop the rest. Add to the skillet and saute several minutes or until mushrooms and garlic begin to soften. Add remaining ingredients, stir, and cook for a few minutes to merge the flavors and wilt the parsley. If the mixture is too dry add a tablespoon or so of water or vegetable broth so that it holds together if pressed but isn't mushy.
Stuff the caps firmly with the mixture, doming it over a bit on top. You will always have more filling than you can use, but it's delicious eaten right out of the pan. Arrange the caps on a baking sheet, cover loosely with aluminum foil, and bake at 400 20-25 minutes or until mushrooms are soft but not completely shriveled and tops are lightly browned.
A little fake parmesan or mozzarella would be good on the tops of these if you're into that kind of thing. And I suspect that if you very finely minced a couple green or niçoise olives and added those to the mix...well, I've never tried it, but I doubt you'd be disappointed.
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