- 2 portobello caps, stems removed
- pinch salt
- 2 slices Havarti cheese
- 1 T julienne sliced sun dried tomatoes, drained, and 1 T oil from jar
- 1 tsp finely chopped fresh basil
- 1 (5 oz) bag organic baby spring mix or 3 c. other salad mix
- 1/2 c. organic microgreens
- Preheat oven to 400 degrees F.
- Place portobello caps gill-side up on a lightly oiled baking sheet. Sprinkle each with salt.
- Bake for 10 minutes. During the last 2 minutes, add cheese on top and sprinkle on sun dried tomatoes.
- Remove from oven. Don’t worry if portobellos don’t seem quite done. They will continue to cook and will become very juicy in minutes.
- Place a big handful of salad mix on each plate and place one portobello cap on top. Top each cap with microgreens.
- Mix together oil & basil and drizzle on top of each cap and salad.
If you follow me on twitter, you may have noticed that I love Trader Joe’s, so you can well imagine how excited I was to discover an entire book about cooking with TJ’s. The book did not disappoint, there are quite a few recipes I’ve lined up to test from it, starting with this one.
Since I wanted to use what I had on hand, I modified the recipe above in slight but significant ways.
- I don’t often use sun dried tomatoes when cooking, so I omitted those. I also omitted the basil, which I love but don’t have in my garden yet this year.
- In place of the Havarti I used shredded Romano, which I always keep stocked.
- I substituted sprouts for the micro-greens.
Results: This was good, but I think it would have been much better had I followed the recipe more closely. While I probably will never use Havarti, a cheese which is more melty/gooey than Romano will definitely add to the flavor/texture of the overall meal. Also, the dish did seem to be lacking a bit of flavor, which the tomatoes probably would have provided. One last hint – the mushroom was still quite warm when I put it over the salad, and the greens did not hold up. All of the greens under it became limp and a bit soggy. Next time I’ll place the mushroom on the plate first and surround it with the mixed greens.