An inordinate amount of my life is occupied by this final self-directed design project, a philologic study of the letters A & B…but even so, probably not nearly enough time. Ten days, two hand-bound books, a handful of all-nighters, and one more birthday celebration until END-OF-TERM SUMMER FREEDOM!
Until then, enjoy another copout photo essay—and for those of you in BBQ-friendly parts of the hemisphere, never ever take your outdoor grills and sunshine for granted. Have an extra juicy burger for all the envious Londoners.
Stilton-Stuffed Portobellos with Balsamic Caramelised Scallion
- 5 portobello mushrooms
- 30g pine nuts, toasted
- handful of organic spinach
- 120g fresh mozzarella ball
- 50g stilton (or any blue cheese)
- 5-7 stalks scallion / spring onion
- 2 T vegetable oil
- 1 T balsamic vinegar
- kosher salt
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- honey, to taste
- kosher salt
Wash the spring onions and slice lengthwise in half before chopping into further segments. Heat up oil over medium flame and sauté for a few minutes until scallions begin to sweat and soften. Add the balsamic vinegar and dash of salt before lowering the heat and covering partially. Let them cook down and caramelise for about 30 minutes, returning a few times to stir.
Toast the pine nuts in a dry pan over medium-low heat and wash the spinach. Carefully scrape the grills and stalks out of each mushroom cap to make more room for stuffing. Save these to chop up for salads or stir-fries. Lightly score the smooth side of each cap with a sharp knife, creating some grooves for the marinade to settle in.
Mix together marinade of oil, balsamic, honey, and salt. Brush generously onto the insides and outsides of each portobello cap.
Beginning with mozzarella, layer each cap with the stuffing (including the caramelised scallions that should be cooked down by now) and finish with a sprinkle of pine nuts and stilton. Drizzle with any leftover marinade.
If eating as a burger patty, throw onto the grill until the mushroom cap has softened, mozzarella melted, and spinach wilted. Otherwise, baking in the oven for about 10 minutes should achieve similar results. Devour on its own or between buns with any desired toppings and condiments. Particularly nice with some fresh slices of tomato!