This week was crazy… between summer research (monitoring lake and stream water quality) and my internship (monitoring groundwater levels) I’m working about 50 hours a week. Luckily, I had something to look forward to… Mark came to visit me for the weekend! On Friday night we went to Red Dove Tavern in Geneva. We split a strawberry and arugula salad with poppy seed dressing. I had an asparagus and ricotta strudel and Mark got duck with a rhubarb pure and steamed asparagus. We washed everything down with a couple of local microbrews. If you are ever in the area, seriously go to Red Dove, the menu (re-written nightly on a chalkboard) changes constantly based on what is locally fresh. On Saturday, we moved a bed and couch into our 3rd floor apartment… which was a workout in itself. Our lease starts in two weeks and the renovations are looking great! Then we went for a hike at Chimney Bluff State Park on Lake Ontario.
Let me just go geo-nerd for a second… the “chimneys” are formed by the erosion of glacially created landforms… they look really cool and are massive, plus it’s really pretty just walking along the lake.
Mark at the Bluffs
After all of that exercise, we were ravenous. So I thought grilled stuffed portabella mushrooms would be filling and they have a nice “meaty” flavor to satisfy Mark. The house I’m staying at until the lease starts has a nice charcoal grill, and Mark jumped at the chance to play with lighter fluid. We served these massive mushrooms with a nice spinach salad with dried cranberries, apple, heirloom tomatoes and maple balsamic dressing.
Stuffed Portabella Mushroom Caps
4 large portabella mushroom caps, stems and ribs removed (see picture)
1 cup spinach
½ squash, cut into ¼ inch slices
1 small red bell pepper, seeds and ribs removed, cut into ¼- ½ inch strips
4 ½ inch slices of tempeh
½ cup tomato sauce
2 tablespoons of bread crumbs
¼ cup of shredded cheese
Preheat the grill. Place the squash, pepper and tempeh on the grill, lightly brown on both sides. Remove them from the heat and cut into smaller pieces. While the veggies and tempeh are cooking, remove the stems and ribs from the mushrooms. Fill each cap with a few spinach leaves. Then evenly divide the other vegetables and tempeh among the mushrooms. Top each with 2 tablespoons of sauce, ½ tablespoon of bread crumbs and 1 tablespoon of cheese. Place the filled mushrooms on the grill and cook until the mushroom starts to become soft and the cheese is melted about 5-10 mins.
*We found its best to cut these with a sharp steak knife.