Roasted Portobellos With Kale Food

ROASTED PORTOBELLOS WITH KALE

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

PORTOBELLO & KALE PIZZA

Steps:

• Garlic Pizza Sauce:.
• Preheat oven to 350 degrees.
• Peel the outer skin from the garlic head to expose the individuals cloves.
• Cut the top off all the cloves - the root of the garlic holds it all together.
• Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
• Pepper the top of the garlic - I use lots of pepper.
• Drizzle some of the olive oil over the garlic and save the rest for later.
• Cover the dish with aluminum foil sealing it by crimping over the edge.
• Roast in the oven for 1 hour.
• Uncover and let the garlic cool.
• Squeeze the garlic cloves out of their skins into a small bowl.
• Pour the olive oil from the baking bowl in with the cloves.
• Add more freshly ground pepper if desired.
• Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
• Whole Wheat Pizza Crust:.
• Mix water, honey and yeast.
• Let yeast "start" for about 5 minutes.
• Add 1 cup of the flour
• Add wheat gluten, olive oil, spices (optional)
• Knead about 7 minutes - adding additional flour until you get the right consistency
• Knead until smooth and elastic.
• Keep the remaining flour for when you roll the dough.
• Put a damp towel over the bowl and let rise for 20 minutes.
• Roll the dough to about 13" rolling the edges thinner than the centre.
• Twist up the edges into a pizza crust shape.
• Pierce the base of the pizza dough with a fork.
• Let the crust rest in a warm place for a few minutes.
• Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
• Portobello & Kale Topping.
• Heat olive oil in a large skillet on medium-high heat.
• Add the portobello mushroom slices.
• Add freshly ground pepper and if desired, salt.
• Cook for 3 to 5 minutes or until mushrooms are softened
• Add kale and cook for about 3 minutes, until it is wilted
• Remove from heat and set aside until the dough is ready.
• Final Assembly & Baking:.
• Spread the garlic sauce on the pre-baked crust.
• Put the soft cheese slices on next (mozzarina or similar).
• Spread the portobello and kale mixture
• Top with the shredded mozzarella
• Put the assembled pizza into the oven at 450 for about 10 minutes.

CREAMY MILLET WITH ROASTED PORTOBELLOS

Steps:

• Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
• In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
• To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.