Italian Portobello Mushroom Bowls.

Boy those weekends just seem to fly by… is it just me? We hosted (we, meaning me and my co-presidents of our board) an awesome retirement party for our former summer swim coach that we just adore. Great fun! We also have been trying to knock out some enormous tasks lately but hey it’s summer. Shouldn’t it be all beach or pool days? Ummm yeah. No, it’s not. I’m in this crazy mom-mode of driving every off-spring pretty much all over the world and just when I get home – the pick-ups resume. I have one 16 year old with her permit and I have to admit, I cannot wait until she gets her license. Okay let’s move on to food. The best part if you ask me…

Ingredients: (yields 2 large servings)

2 large portobello mushrooms (stem removed and cleaned out the inside)
3 garlic cloves, peeled and minced
1 shallot, sliced
1/4 cup of of sun-dried tomatoes (with oil is fine) sliced
Olive oil
1 tablespoon of capers
Salt and pepper
Fresh oregano – a few sprigs
Fresh parsley

Directions:

Heat a drizzle of olive oil in a large sauté pan. In the meantime, remove the stem and scrape (with a spoon) the inside black area of the mushrooms. Wash really well and then pat dry. Cube the portobellos.

Add you shallots to the heated pan and cook for a minute then add the garlic. Cook over medium heat and stir constantly. Then after about a 1 minute add your portobello mushroom cubes, sun-dried tomatoes, capers and salt/pepper. Cook for about 6 minutes or until the portobello is fully cooked through. Add your oregano and parsley. Taste and adjust seasonings. Serve while hot. I served this with a large side of steamed kale. Would also pair well with rice or quinoa.