Roasted Portabello Mushrooms with Orange-Scented Edamame Confetti

[Guest guest]

Haven't tried this one. I'm putting it in my " to do " file. Always

looking for new (or converting old) ways to eat edamame.

Chupa

 

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Roasted Portabello Mushrooms with Orange-Scented Edamame Confetti

4 large Portabello mushrooms (5 to 6 ounces each)

3 Tbl toasted sesame oil

sea salt and freshly ground black pepper

Orange-Scented Edamame Confetti

1 large orange

1 Tbl orange marmalade

1 Tbl rice wine vinegar

1 tsp toasted sesame oil

1 Tbl sesame seeds, lightly toasted

1/2 tsp crushed red pepper flakes

3/4cupshelled edamame, fresh or frozen

3/4 cupcorn kernels fresh or frozen

1/4 cup red bell pepper, finely chopped

1/4 cup green onion, thinly sliced

Crisp salad greens

 

loving preparation

1. Preheat oven to 400 degrees. Carefully remove the stems from the

mushrooms and discard stems. Clean the mushroom caps with a damp

paper towel and brush lightly with 1 tablespoon sesame oil. Set them

gills facing up on a rimmed baking sheet and sprinkle lightly with

salt and pepper. Cook in the preheated oven for 10 minutes then turn

over and continue cooking until tender when pierced in the center

with a knife, about 10 additional minutes. Remove the mushrooms to a

plate gills facing up and allow to cool.

 

2. While mushrooms are roasting prepare filling. Grate the zest from

the orange (reserve remainder of orange for later use) avoiding the

white pith underneath. Remove any residual pith from the orange;

reserve both.

 

3. Whisk together the marmalade vinegar 1 teaspoon sesame oil sesame

seeds and pepper flakes; reserve. Place edamame and corn into a

medium saucepan; add water to cover and bring to a boil over medium

high heat. Reduce heat and let cook for 5 minutes then drain well.

Rinse with cold water and drain again then place into a mixing bowl

with bell pepper and green onions; add the marmalade mixture blending

well then taste and season with salt and pepper as and if desired.

 

4. When mushrooms have cooled place each in the center of a salad

plate lined with crisp greens; mound about ½ cup vegetable mixture in

the center of each mushroom cap and sprinkle evenly with reserved

orange zest. Cut orange into decorative slices and place

attractively on the salad greens.

 

15 minutes prep/ 20 minutes cooking/4 servings

variation ~Other beans could be substituted for the edamame if

preferred.

 

Author: Janice Elder of Charlotte, North Carolina

Source: Vegan Fusion

Formatted by Chupa Babi in MC: 03.21.07

 

Chef Janice's comments: Wonderful for all four seasons - filling but

light and healthy with a bit of a kick from the pepper flakes and

lots of texture from the vegetables.

 

Not all mushroom stuffing has to be heavy! The light slightly Asian-

influenced filling is a great complement to the earthy richness of

the roasted portabello mushrooms. The subtle sesame flavor melds

with the freshness of orange and the crunchy vegetables combine to

create a colorful and tasty meal that comes together quickly and has

great nutrition as well as eye appeal.

 

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