Grilled Portabella yumminess
This morning I read this blog post for portabella sliders, for the rest of the day I was craving grilled portabella caps. This craving started to grow and morph – cumin, I needed cumin and cilantro, lime …oooh avocado. Yes, I neeeeeeeed these things!!!! I started to think of the onion straws on those oh so bad for you burgers and spied the spaghetti squash sitting on my counter. I had a plan but lacked a few crucial ingredients …like portabella caps and cilantro (if only my (really awesome) husband hadn’t confused parsley with cilantro when he planted the garden , ARGH!).
All day I tried to get to the store, but as often happens, the day did not cooperate. I’m not sure what happened to the morning, I just remember looking up and it was lunchtime, Huh? How’d that happen. Next the electrical inspector who was supposed to arrive between noon and 2PM, arrived at 2:30 and stayed forever! (But he did pass the electric on the pool!) At this point, I had the kids outside and could sense if I tried to pack them up and go to the store I would pay for it dearly. Then I realized something, my husband was home early! “Here you go, Daddy! Enjoy the kids heat up the grill I am off to the store!” Seriously, this is excitment in my world! The real excitement came at dinner time when I got to eat these babies!
2 portabella caps
1 spaghetti squash
1 small red onion, finely chopped
3 cloves of garlic, mined
1/4 cup fresh cilantro, coarsely chopped
2 tsp cumin
1/8 tsp cayenne pepper (optional)
juice of one lime
salt to taste
Cut your spaghetti squash in half, lengthwise and scoop out the seeds.
You can either roast the squash in the oven for 40 minutes (put cut side down in a roasting pan with 1″ of water and cook for 40 min at 400 degrees) or microwave them for 6-8 minutes (put them cut side down in a microwave save dish with enough water to cover the bottom of the dish and microwave on high for 6- min.). Once the squash is cooked, allow them to cool for a few minutes, then using a fork scrape out the inside to form the beautiful spaghetti like strands.
Prepare your mushroom caps for the grill, rub a bit of olive oil on the tops of the caps, then flip them over and drizzle a bit more on the underside. Sprinkle the caps with a bit of cumin, salt and pepper.
Grill for about 3 minutes on each side, or until desired degree of doneness.
While the caps are cooking, add a bit of olive oil to a hot skillet. Sautee the onions until they just start to brown. Add the garlic, cumin and cayenne pepper, turning to coat the onions in spice. Add about half of the spaghetti squash (reserve the other half for another use, or just make 4 mushroom caps instead of two!). Saute squash with onion and garlic until it starts to brown.
Add chopped cilanto, cooking for about 1 minute more. Transfer squash to a bowl add the juice of one lime and salt and pepper to taste.
Top for portabella cap with the spaghetti squash mixture, as a few slices of avocado and garnish with fresh cilantro.
Nutritional information per cap, assuming you use 2 tsp of olive oil (between the rub and the pan)