Tuscan Stuffed Portobello Mushrooms with Broccoli and Freekeh
Kale and spinach are stuffed into a roasted portobello cap and served on a bed of freekeh laced with broccoli florets and topped by a fresh pomodoro sauce — a delicious symphony of vegetables with a Tuscan herb mix.
Servings
Produce
Garlic
4 2 Clove
Perpetual Spinach
6 3 oz
Russian Red or Ragged Jack Kale
6 3 oz
Roma tomato
12 6 oz
Basil
.5 0.25 oz
Waltham 29 Broccoli
8 4 oz
Red Creole Onion
1 0.5 Whole
Protein & more
Portobello mushroom
4 2 Whole
Panko
0.5 0.25 cup
Freekeh
1 0.5 cup
Inner City Vegan sour cream
3 1.5 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Ground fennel
2 1 teaspoon
Sweet paprika
1 0.5 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
White Pepper
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Prep ahead (optional)
a. Mince kale stems; rough chop leaves. b. Rough chop spinach. c. Chop broccoli into small bite-sized florets; ¼” dice tender stems. d. ½” dice roma tomatoes. e. Stack basil leaves, roll lengthwise, and cut thin ribbons. f. Thinly slice red onion and garlic.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep a large baking pan with olive oil or foil.
2
Cook freekeh and broccoli:
a. In a medium saucepan over medium-high heat, add freekeh, 1 tsp salt, and 3 cups water (1½ cups for 2-person portion). Cover and bring to boil.
b. Immediately reduce heat to medium, cover, and cook 10-12 minutes.
c. Add broccoli (small florets, ¼” dice tender stems); return cover and cook until freekeh is tender and water is absorbed, about 3-5 more minutes. Remove from heat; let sit covered for 5 minutes. Fluff with a fork.
3
Meanwhile, cook pomodoro sauce:
a. In a small saucepan over medium-high heat, add 1 tbsp olive oil.
b. Add garlic (thinly slice) and red onion (thinly slice); cook until onion is translucent, about 2 minutes.
c. Add roma tomatoes (½” dice), ¼ tsp salt, and pinch of black pepper.
d. Reduce heat to low. Cover and stew tomatoes until sauce-like, 10-12 minutes.
4
Cook mushrooms:
a. Remove stems of portobello mushrooms. Use a spoon to scrape out gills from underside of cap. Season both sides with ½ tsp salt and Tuscan spice mix.
b. In a large sauté pan over medium-high heat, add 2 tbsp olive oil. Add portobello mushrooms; sear about 2 minutes each side. Transfer to a large baking pan, gill-side up.
c. In the same sauté pan, add spinach (rough chop) and red Russian kale (mince stems, rough chop leaves); sauté until wilted, about 1-2 minutes. Divide among mushroom caps.
d. Sprinkle stuffed mushroom caps with panko. Bake until golden, about 5-7 minutes.
5
Serve:
a. Divide pomodoro sauce among shallow bowls or lipped plates.
b. Top with freekeh and finish with a stuffed mushroom.
c. Garnish with pinches of vegan sour cream and basil (stack leaves, roll lengthwise, slice into ribbons).
Chef's notes
To make this meal gluten-free, substitute brown rice or white rice for the freekeh and gluten-free breadcrumbs for the panko.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX