These grilled vegetable stuffed portobello mushrooms are great for as a meatless entree or just as a vegetable salad in the summer.
Guess who just admitted they have a case of baby fever? No, not me. Puh-lease. You all know that mine has been at a fevered pitch for like, oh I dunno, since the day I said “I do”. But when BEN halted his studying to show me a baby video of his cousin’s one year old baby dancing on those wobbly little baby legs to American Idol? Yeah…I’m no longer the only one with The (dreaded) Baby Fever in the Keno household!
Nearly every day that I after work I call my mom to chat about my day. I’m really lucky that we are so close. We started talking babies and she confessed that she had a bet going that I’d be knocked up before we end up moving back to eastern Washington and to the Palouse – where we call “home”. I don’t want to lose that bet and tell her that she’s probably right, like her mother’s intuition usually is. I guess Ben’s sudden interest in the Zillow app and hunting down the perfect house and property for us should have been a clue. But, apparently, I am really thick.
Did you ever hear about how we got engaged? Exhibit A.
Of course my first reaction was to question it, “You want to have babies with me?”.
His response, “I already told you once and I didn’t take it back.”.
Tre Romantique. *palm face*
Of course that ode to love was followed up with that ever loving smirk that he has that always renders me laughing helplessly. Ben’s dry and sarcastic humor always gets me. I wouldn’t have it any other way.
So until we and Huck get our tiny human, we’ll keep dreaming and Zillow house hunting. We’ve got our eye on the prize and milestones to go before we get there, I mean c’mon. No babies until we hit up Europe next summer! So maybe I will beat my mom’s baby-bet yet.
Until then, I’ll keep my ovaries at bay.
Grilled Vegetable Stuffed Portobello Mushrooms
4 Portobello Mushrooms, stemmed
1 Zucchini, sliced lengthwise into 1/2" thick strips
1 Red Bell Pepper, halved and seeded
1 bunch Asparagus
1/2 Red Onion, finely diced
1 15-oz can White Northern Beans, rinsed
1/4 cup Fontina or other Cheese, shredded
1/4 cup Cilantro, minced
3 Tbsp Dill, minced
2 cloves Garlic, minced
1/4 cup Olive Oil, divided
3 Tbsp Red Wine Vinegar
1/4 cup Lemon Juice
Zest of 1 Lemon
1/2 tsp Salt
1/2 tsp Pepper
In a large bowl whisk together all herbs and ingredients for dressing. Set aside.
Preheat your grill until hot. Reduce heat to about 300 degrees.
Toss red peppers, asparagus, portobello mushrooms and zucchini in dressing ingredients. Place on grill and cook, turning, until softened and grilled. Grill marks and brown spots will occur. Remove from grill.
When cool enough to handle dice vegetables in small bite size pieces. Add vegetables back into dressing bowl. Add in drained and rinsed White Northern Beans and finely diced red onion. Stir to combine.
To assemble, plate some of the bean and vegetable salad into the bottom of a bowl. Turn portobello mushroom caps upside down and fill them with additional bean and vegetable salad. Top with shredded cheese and additional cilantro if desired. Serve immediately.
Adapted from Eating Well