Decided to do another one. Not really sure what to call it. If I was a vegetarian, this would be my steak.
Part 2 - http://forums.beyondunreal.com/showthread.php?t=202947
What you will need
2 - Portabella Mushrooms
1 - Red, Green, Orange, Yellow Pepper
1 - box of Crumbled Feta Cheese
2 - Garlic Cloves
1 - Yellow Squash
Olive Oil (extra virgin)
X - Beer/Wine
The first thing you want to do is wash everything of course. Make sure to dry the mushrooms (will explain later down the line).
Get rid of the flaky shell shit on the garlic. There are a few various ways of doing this, I have have a rubber mat thingy that you put the clove in and roll it and all the dry shell part comes off leaving a nice clove of ready to eat garlic.
Put some olive oil in a small-medium container. I don't really know how much. You'll want enough to cover both mushrooms.
Hopefully you have a garlic press or some kind of press. Using a cheese grater sucks. Anyways, shred/press/finely dice the garlic and add it to the olive oil. I add just a pinch of garlic salt to this batch.
Next you'll want to get some tin foil ready. They should be about 3 times the size of the portabella.
We dried off the mushrooms because oil and water don't mix. Dunk the portabellas into the olive oil and garlic mixture. Make sure to get plenty on the back side. Once you've coated both of them and placed them into the foil, you can empty the remaining mix into the top of the mushroom. Spread it out so it covers all of the top-inside.
Place the portabella into the middle of the foil. On the left is the finished product.
Fold the bottom half up, just past the end of the mushroom
Bring the top part of the foil down. Your mushroom should be snug fit for now.
Fold the 2 sides in like this. Don't pack the mushroom where the foil is like vacuum packed around it. Give it some room to breath and steam.
I cook 2 of them on 425°F (218.3°C) for 35 min.
Chop the squash in half.
I like Creole on mine, but any spicy seasoning should do I would think...
Chop the peppers into strips about 1/8" thick (or less than the size of a pencil width). I like to make them short enough to fit inside the mushroom when they get done.
Saute they up with some olive oil.
When the timer hits the 20 min mark (they have been cooking for 15 mins now), pull them out and take a peek.
This is usually the time I put the 2 squash parts into the oven.
Add the feta cheese. Wrap them back up and put them back into the oven for the remainder of the time.
Flippin like a pro
Once the timer is up, remove the mushrooms and add the sauteed peppers.
This really doesn't need any seasoning apart from the stuff you put on the squash. It's so tasty!
Part 2 - http://forums.beyondunreal.com/showthread.php?t=202947
What you will need
2 - Portabella Mushrooms
1 - Red, Green, Orange, Yellow Pepper
1 - box of Crumbled Feta Cheese
2 - Garlic Cloves
1 - Yellow Squash
Olive Oil (extra virgin)
X - Beer/Wine
The first thing you want to do is wash everything of course. Make sure to dry the mushrooms (will explain later down the line).
Get rid of the flaky shell shit on the garlic. There are a few various ways of doing this, I have have a rubber mat thingy that you put the clove in and roll it and all the dry shell part comes off leaving a nice clove of ready to eat garlic.
Put some olive oil in a small-medium container. I don't really know how much. You'll want enough to cover both mushrooms.
Hopefully you have a garlic press or some kind of press. Using a cheese grater sucks. Anyways, shred/press/finely dice the garlic and add it to the olive oil. I add just a pinch of garlic salt to this batch.
Next you'll want to get some tin foil ready. They should be about 3 times the size of the portabella.
We dried off the mushrooms because oil and water don't mix. Dunk the portabellas into the olive oil and garlic mixture. Make sure to get plenty on the back side. Once you've coated both of them and placed them into the foil, you can empty the remaining mix into the top of the mushroom. Spread it out so it covers all of the top-inside.
Place the portabella into the middle of the foil. On the left is the finished product.
Fold the bottom half up, just past the end of the mushroom
Bring the top part of the foil down. Your mushroom should be snug fit for now.
Fold the 2 sides in like this. Don't pack the mushroom where the foil is like vacuum packed around it. Give it some room to breath and steam.
I cook 2 of them on 425°F (218.3°C) for 35 min.
Chop the squash in half.
I like Creole on mine, but any spicy seasoning should do I would think...
Chop the peppers into strips about 1/8" thick (or less than the size of a pencil width). I like to make them short enough to fit inside the mushroom when they get done.
Saute they up with some olive oil.
When the timer hits the 20 min mark (they have been cooking for 15 mins now), pull them out and take a peek.
This is usually the time I put the 2 squash parts into the oven.
Add the feta cheese. Wrap them back up and put them back into the oven for the remainder of the time.
Flippin like a pro
Once the timer is up, remove the mushrooms and add the sauteed peppers.
This really doesn't need any seasoning apart from the stuff you put on the squash. It's so tasty!
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at the tags.