We've had a couple off-nights where food is concerned, this week. There was the big kahuna, and a vegetable "pie" that fell apart, and tortilla soup that was basically flavorless. (Turns out you cannot make a stock in 30 minutes, no matter what the recipe says).
But! We had one really good night, too. I mean, when four portabello mushroom caps and two cups of gruyere are involved, how bad can it be?
Last week I borrowed Vegetable Heaven by Mollie Katzen from the base library. And while the "Golden Rice Pie with Spinach Filling" and the tortilla soup didn't work out so well with me, I can't say enough about the broccoli-stuffed mushrooms. They are simplicity itself, just minced (in the food processor) onion and broccoli, sauteed, then mixed with a cup of gruyere and stuffed into mushroom caps. A handful of broccoli florets make a pretty crown on top, and then a little more cheese before the cooked caps hit the broiler. I mixed some cilantro leaves, lemon juice, and olive oil into whole wheat couscous for a base, although there are lots of less carb-y options for the South Beachers among us.
It was a delicious meal, and will be a treat on our menus in the future. Thank goodness we had one good dinner this week.