Portobello Mushroom Fall Harvest Stack, beautiful harvest meets amazing flavors, Jamaica meets the Mediterranean, as a result, a vegetarian delight beyond words!
Song of the day: "The Way You Make Me Feel" by Michael Jackson.
Portobello Mushroom Fall Harvest Stack starts with a grilled eggplant base, a grilled jerk seasoned portobello mushroom filled with a rutabaga/kohlrabi/potato puree and topped with a mixed Mediterranean saute'. Bite after bite of intensified flavors and incredible textures that are consequently a sheer delight to the palate!
I am not a vegetarian, however, there are times that I am tired of animal proteins and want a break. I am also driven to create vegetable dishes as Nicoletta is vegetarian and my motto is a happy wife, happy life!
You have heard our rants and raves about our plentiful garden, as a result, I am not going to reiterate this point. I think everyone including the organic growers of our farmer's markets have had a tremendous year with abundant supplies of fruits and vegetables.
To celebrate this great harvest I wanted to create something that would incorporate many of the featured veggies of the season and also substantial enough for the coming Fall weather. Well, more like winter, consequently, Edmonton has had its first snowfall!
However, but more importantly, I want this dish to be beautiful to the eye! After all, it is for Nicoletta!
The line up for our Portobello Mushroom Fall Harvest Stack:
- portobello mushroom
- garlic scapes
- red peppers
Talk about a great harvest of flavors and colors due to an amazing harvest this year!
You may be thinking this seems complicated, however not so. Grilling provides a great way to cook, enjoy the outdoors, and enhances the flavors of well-grown veggies!
The rutabaga and kohlrabi take a bit of time to cook. Boiling them first for some time before you put the potatoes in ensures even cooking and as a result, a very luscious and texturally pleasant puree!
Let's get this Portobello Mushroom Fall Harvest Stack together!
What have we done so far? First of all, we have grilled eggplant and mushrooms. Secondly, sauteed the zucchini, onions, peppers. Lastly, the rutabaga, kohlrabi, potato puree is done. Finally, we can put this dish together and most importantly, eat!
I love this part. The base of our stack is the grilled eggplant. On top of that goes the mushroom, then some of the puree, and finally the sauteed veggies. Does that not look so tempting and delicious? Maybe I am hoping Nicoletta loves this! There is only one way to find out. Let's serve this dish!
Nicoletta takes the first bite........ Okay, she closed her eyes. I am thinking: is it that good or on the contrary that bad? Her cheeks rise and a smile and moan escape her lips, hence, Nicoletta loves it. A happy cook am I!
The flavors from the char on the eggplant are amazing and smoky. Above all else, the juiciness and spices of the portobello mushroom deliver an amazing foundation for the puree trio which is sweet and starchy. That Mediterranean topper is the icing on the cake delivering the sweetness of the zucchini and onions, even more, those wonderful notes from the peppers.
You may have a vegetarian in your family. You want to make them feel special because you love them. I have an idea that may make a fan even out of those meat eaters: Portobello Mushroom Fall Harvest Stack!
Song of the day: "The Way You Make Me Feel" by Michael Jackson.Print
- 4 medium to large portobello mushrooms, cleaned and de-stemmed
- 1 Tbsp e.v.o. oil
- 2 Tbsp homemade or store-bought dry jerk spice (I used Cool Runnings Jamaican jerk spice)
- 2 small to medium eggplant, cut into long thin slices
- 1 Tbsp olive oil
- ½ tsp dried oregano
- 1 tsp fresh chopped basil
- ½ tsp fresh chopped parsley
- 1 rutabaga peeled, washed and cut into medium chunks
- 1 kohlrabi peeled, washed and cut into medium chunks
- 2 medium potatoes peeled, washed and cut into large chunks
- 2 -3 garlic cloves, peeled
- 1 Tbsp butter
- ⅛ cup half and half cream
- salt and pepper to taste
- 2 garlic scapes, chopped fine
- 1 onion, sliced
- 2-3 small zucchini, washed and cut into ¼ rounds
- 1 red pepper, washed and cut into slivers
- 2 Tbsp olive oil
- ½ tsp dried oregano
- 1 Tbsp fresh chopped parsley
- pinch of paprika
- salt and pepper to taste
- 1 tsp e.v.o. oil
- 1 tsp fresh chopped parsley
- Brush mushrooms with olive oil. First, sprinkle with jerk spice making sure to turn them over so spice gets everywhere because it is nice when mushrooms are well seasoned. Place in the fridge.
- Place eggplant slices into a dish. First, drizzle with olive oil. Second, sprinkle basil, oregano, parsley. Finally season with salt and pepper. Toss gently and set aside.
- Get a medium pot of salted water on boil on medium to high heat.
- Toss in rutabaga and kohlrabi chunks. Boil for 10 minutes. However, if you wish you can put these into the water before it starts to boil.
- Add in potato chunks and boil till everything is fork tender about 15-20 minutes, as a result, perfectly cooked starches!
- While veggies are boiling, because we want to save some time, place garlic in a piece of tin foil and drizzle a bit of olive oil and sprinkle with salt. Close tin foil around garlic and place in a 375 degree F oven for 25 minutes.
- Drain water from pot and mash kohlrabi, rutabaga and potato with butter.
- Pour in half and half cream and blend. Add in baked garlic puree and mix again. Season to taste with salt and pepper because it is always important to taste our food before serving. Set aside.
- Pre-heat barbecue to 400 degrees F.
- Place a grilling sheet onto the grill and heat for a time.
- Place eggplant onto grilling sheet and cook about 5 minutes a side or until they begin to char on edges and eggplant softens.
- While eggplant is grilling take portobello mushrooms and place on other side of grill and cook for about 8-10 minutes a side. I brushed the mushrooms with the seasoned oil on the bottom of the dish that I had the mushroom in.
- Take eggplant and mushrooms off grill and into separate plates.
- While veggies are grilling place a saute pan on the side burner of the grill, and drizzle in olive oil.
- Toss in onion, garlic scapes and cook till softened, about 2 minutes.
- Throw in peppers and zucchini and saute for about 10-15 minutes or until peppers and zucchini have softened. Season with salt, pepper, paprika, oregano, and parsley. Stir and take off heat.
- Layer 4-5 slices of the grilled eggplant on the bottom of the plate in a circular fashion.
- Place a grilled portobello upside down onto eggplant.
- Scoop a couple spoonfuls of the puree into the mushroom.
- Top with sauteed veggies.
- Drizzle some good e.v.o. oil over the top and on the edges of the plate.
- Sprinkle with chopped parsley.
- Ready to serve. Enjoy!
- If you don't have a barbecue you can use the stove top and a grilling pan for the eggplant and mushrooms, however, the grill does give that flavor.
- Same goes with the sauteed vegetables, do it in a saute pan on the stove top.
- If you want I do have a recipe for jerk spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Grilling/sauteeing
- Cuisine: Fusion
Keywords: Portobello mushroom, eggplant, zucchini, onions, garlic scapes, red peppers, grilling, sauteeing, vegetarian, fall recipe,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.