I’ve had a George Foreman grill for years. When I ate meat, I probably used it… twice ever. Just in the last 4 months, I’ve used it close to 10 times. Why? I discovered the joy of cooking portobello mushroom caps on it. After they’ve been marinated and grilled, they’re easily one of the tastiest things I can make at home.
A word about spaghetti squash – it doesn’t taste like spaghetti, so don’t get your hopes up, if you haven’t had it. That’s usually the first question people ask me when I tell them I had some of it for dinner. It’s a squash, and it tastes like one.
Anyway, I hadn’t been on a serious grocery shopping trip in close to two months. I went out of town for Thanksgiving, then for work, then Christmas showed up pretty quickly, and I went out of town again for New Years. So, yesterday, I did the first half of my grocery shopping. I decided to make something new with my spaghetti squash, and that lead to this!
Ingredients: spaghetti squash, portobello mushroom, beet greens, kale, Beyond Meat chicken-free strips, lemon, garlic, an array of spices, and not pictured: balsamic vinegar and olive oil.
- 1/2 cooked spaghetti squash (I boil mine, but you can bake them or even microwave them! Just make sure they’re cut in half first)
- 1 large portobello mushroom cap
- 4-5 beet green leaves
- 3-4 kale leaves
- 1 serving Beyond Meat chicken-free strips
- 1 lemon, zested
- however many cloves of garlic your heart desires
- assorted herbs and spices (I used basil, parsley, rosemary, lemon pepper, and crushed red pepper)
- 2-3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
1. Boil a large pot of water (large enough for your spaghetti squash. I always just cook the whole thing). If you don’t have a grill, preheat your oven to 450 (for your mushroom)
2. Zest your lemon (set half aside) and squeeze half of the juice into a container that will fit your portobello mushroom. Add salt, pepper, balsamic vinegar, and olive oil. Mix together, and add your cap, gills down. I always do this in a sealed tupperware so I can flip it around and get the whole thing coated. Let it sit for at least 10 minutes in the marinade. If you’re putting the mushroom in the oven, go ahead and do that right after the 10 minutes is up.
3. Take your leaves, then pile and roll them up to chiffonade (this is a fancy word for “cut into strips”). Here’s a picture:
4. Sauté your greens with olive oil and garlic. They’re going to need a little time to soften.
5. When the spaghetti squash is done, remove it from the water. I like to place it in a bowl and use my fork to scrape it out. Here’s another picture:
6. Right about now, I would put my mushroom on the grill. It only needs about 5 minutes on the GF, closer to 15 if you’re baking.
7. Take the scraped squash and drop it in with your greens, and add the Beyond Meat chicken-free strips. Mix them together, and remove from heat. Add the rest of your zest and lemon juice, as well as any spices you want.
8. When your mushroom is done, remove it from the grill or oven, and slice as desired. Plate, and enjoy!
(note: unlike meat, you can use your marinade without heating it and pour it on top of your mushroom. It’s delicious! I showed a friend this, and she totally thought I was eating a steak.)