Portobello Mushroom Melts with Roasted Vegetables
Active Time: 40 minutes / Cook Time: 45 minutes / Total Time: 1 hour
Makes 4 servings
Chef’s Tip: Sorghum is an ancient cereal grain domesticated in Africa. It is gluten-free, whole grain, and the policosanols in the waxy coating covering the grain may have a cholesterol-lowering potency similar to that of statins. It can be made into a porridge by cooking with extra water and stirring often, and it can be popped like popcorn! The popped sorghum kernels look like popcorn in miniature, and have a similar taste. Sorghum can be substituted in recipes calling for farro, millet, and other whole grains. Like all grains, it is a great idea to cook a large batch and freeze it in serving-sized portions, so that it is ready for quick-to-prepare, healthy meals.
- ¼ cup refined coconut oil, melted, divided
- 1 teaspoon fine sea salt, divided
- 1 teaspoon ground black pepper, divided
- 1 medium red or yellow onion, ½ diced and ½ cut into 4 wedges
- ½ butternut squash remaining from Day 4, peeled and cut into ½” pieces
- ½ lb. Brussels sprouts, stem ends trimmed, halved
- 1 garlic clove, minced remaining Swiss Chard from Day 2, stems removed and chopped, leaves thinly sliced
- 4 large Portobello mushroom caps, gills gently scraped out with tip of a spoon
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese, divided
- 2 tablespoons balsamic vinegar, divided
- ¼ cup extra virgin olive oil, divided
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, toss onion wedges, squash, and Brussels sprouts with 2 tablespoons coconut oil, 2 tablespoons parmesan cheese, and ½ teaspoon each salt and pepper. Spread in an even layer on one of the baking sheets and roast undisturbed for 30-35 minutes, or until squash and sprouts are tender and browned.
- While the squash mixture roasts, add 1 tablespoon coconut oil to a large skillet and heat over medium. Add diced onion, chard stems, and a pinch of remaining salt and cook until onions are translucent, about 5-6 minutes. Stir in garlic and cook one minute.
- Add chard leaves to pan and cook, stirring occasionally, until leaves are wilted. Stir in another pinch of remaining salt and ¼ teaspoon black pepper. Let cool slightly while you make the dressing.
- In a jar with tight-fitting lid or a small bowl, combine 1 ½ tablespoons vinegar with 3 tablespoons olive oil, and remaining salt and black pepper. Shake or whisk to combine. Set aside.
- Place Portobello caps on second baking sheet. Mix remaining parmesan into chard mixture, divide into four even portions, and mound into caps. Top each with 2 tablespoons mozzarella, and place in oven. Bake 15-20 minutes, or until cheese is melted and mushrooms have begun to soften. Drizzle evenly with remaining ½ tablespoon vinegar and 1 tablespoon olive oil.
- Toss squash mixture with dressing.
- Serve mushroom melt and ¼ of squash mixture per person for dinner. Package remaining mushrooms and squash mixture in airtight containers for lunch tomorrow, and refrigerate