LOS ANGELES, July 21, 2014 — Pesto-Curry Squash Stuffed Portobellos are an easy meatless dish is sure to make every mushroom lover’s toe tap. It is easy, inexpensive and fun to make, especially when paired with some punk tunes.
This recipe is per portobello.
1 Portobello mushroom, cleaned and dried.
2 tbsp Pesto (freshly made or store bought)
1 Medium sized yellow squash, washed, spiraled, and chopped into smaller pieces.
2-3 cloves garlic diced (previously roasted in olive oil)
1-2 tbsp Diced red onion
1/2 tbsp Chopped fresh dill
3/4 tbsp Curry powder
1/2 tbsp Pink salt
1/2 tbsp cracked Pepper
Dash of Cayenne pepper
1 tbsp Olive oil
Spread the pesto inside the mushroom and set aside. Slam dance or circle pit the remaining ingredients in a bowl.
Spray aluminum foil with non-stick oil. Stuff the portobello and wrap in alum foil and grill for 35-40 minutes.
Layer with cheese and grill another 5-10 minutes for optimum meltiness!
(cheddar/jack used here, I recommend fresh parmesan)
Last, but not least; Garneeeeesh!
Recipe and photos courtesy Cat Stine. The Punk Rock Foodie brand was created by the genius of Xander Tee.
Kevin J. Wells is the Sports Editor for Communities Digital News. He also writes about Major League Baseball, punk rock music and food. Kevin plays guitar in the Los Angeles punk band Emmer Effer. Follow him on Twitter @WellsOnBaseballClick here for reuse options!
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