11:04 am - Friday, February 28 2020
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portobello mushroom primavera

stuffed portobello mushroom primaveraWhen one lives in a geographical location with four distinct seasons, Spring is the one I look forward to the most.  It signals a time of rebirth and a hint of what lies ahead…warmer weather and longer days equals more time spent outdoors.  Spring officially began in Canada on March 20th.  The weather in the Maritimes is a mixed bag; one day the mercury is up and the next it’s down.  Generally speaking, though, things get a bit warmer towards the end of April. However, I’m feeling the Spring itch (nothing to do with allergies) and all it took was spotting a bag of shelled peas…primavera wrapped up in plastic!  Instead of making pasta primavera, which by the way has its origins in a summer home in Nova Scotia back in 1975, I chose to use portobello mushrooms.

Primavera means spring and a typical pasta primavera would include vegetables such as peas, broccoli, tomatoes, and asparagus.  Use this as a guideline and cook vegetables that look pretty together; think of the colors in a rainbow.  Add the vegetables to your choice of pasta or stuff portobello mushroom caps and bake in the oven.  The recipe I am about to share with you is a cinch to make and you can easily adjust the veggies used to suit your own tastebuds.

portobello mushrooms, stems removed and gills scraped off using a spoon
shelled peas (about 1/2 cup)
bell pepper, chopped (about 1/2 cup)
small zucchini, chopped
1 to 2 cloves garlic, minced
1 tomato, seeds removed and chopped
grated cheese (mozzarella, parmesan or gruyère)

Preheat oven to 375f.  In a frying pan over medium heat, add a splash of olive oil.  Add zucchini, peas, and bell pepper.  Stir and cook until al dente.  Add garlic and tomato.  Cook until garlic is fragrant then remove from heat.  Place mushroom caps on a parchment-lined baking tray.  Add a pinch or two of grated cheese then top with vegetable filling.  Add more cheese to the top and bake in the oven for 30 minutes.

The Culinary Chase’s Note: I added coconut cream (about 2 tablespoons) to the vegetable filling as it cooked.  This made for a creamier filling. Use double cream if you like.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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