RICHMOND, Va – Chef K from Chef K Tavern in Williamsburg fired up the grill in our backyard garden for a delicious vegetarian feast. She showed us how to make stuffed portobello caps and grilled fruit salad.
Vegetable Stuffing for Mushrooms
2 Tbsp. Olive Oil
2 cloves Garlic , finely chopped
1 small Eggplant, Chopped
1 Red Sweet Pepper , Chopped
1 Medium Red Onion, Chopped
1 Medium Zucchini, Chopped (optional)
1/4 cup White Wine
Juice of Half a Meyer Lemon
Shaved Parmesan Cheese
Fresh chopped parsley
Place Portabella caps on aluminum foil covered cookie sheet , sprinkle both sides with garlic salt and seasoned salt, and garlic powder, set aside. In a mixing bowl whisk together olive oil, Balsamic vinegar, red wine vinegar, Worcestershire, and stone ground mustard. Pour over mushroom caps and close up foil to seal. Set aside while you prepare stuffing.
Heat olive oil in a large skillet over medium high heat. Add garlic, sweet pepper, eggplant, onion and zucchini. Sauté for 1 to 2 minutes add wine and lemon juice. Sauté for 3 to 5 more minutes stirring occasionally until vegetables are soft. Heat grill or set broiler to high. Stuff each mushroom cap with vegetable mixture top with parmesan. Broil or grill until thoroughly heated and cheese is melted. Remove to a platter, top with fresh parsley and serve. Yummoliciosus indeed!!
Chef K’s Grilled Fruit Salad
Pineapple, peeled cored & sliced crosswise
Watermelon, peeled and seeded, sliced into wedges
Strawberries, sliced in half or quartered
Kiwi, peeled and sliced
Juice of 1 Lemon
1 tsp local honey
Place strawberries and kiwi in mixing bowl. Preheat grill to medium-high. Mix together marinade and marinate Pineapple and Watermelon for 5 minutes. Remove fruit from marinade and place on preheated grill for 2-3 minutes per side, making perfect grill marks. Remove from grill and slice into bite sized pieces. Add to Strawberries and Kiwi, mixing gently with spoon. Serve immediately and enjoy.