Goomba Caps and Flavor Cubes
Apr. 9th, 2023 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
senmut in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenOne large sweet potato
Grapeseed Oil
Forward! Penzey's spice mix
Pink Himalayan salt
Turn your oven on. If it's fancy and differs between Roast and Bake, go with Roast. I used 325F on Roast.
Take that sweet potato and skin it, I mean peel it. Cut in small enough pieces to put through a chopper. I was aiming for smaller than a six-sided die and got that.
Douse in the grapeseed oil (you can sub. Grapeseed just has the most minimal smell/flavor of the ones I own). Dump Forward! over it all and add what salt you require. Mix thoroughly. Pour out on a cookie sheet. Pop it in the oven while you prep the next part of the meal OR if cooking alone, 25-30 minutes or until soft in the middle and slightly crisp on the edges.
2 large Portabello mushrooms caps
Bacon crumbles
Parmesan/Asiago/Romano blended cheese
Olive Oil
Merlot
Italian dressing
Rinse your caps well. Trim out any piece of the stem that is left, and then cut the edges off to 'square up' the caps. This gives you sacrificial shroom bits to dice and toss in a bowl. Toss a handful of bacon crumbles on that. Then a couple scoops of your cheese blend. What you're aiming for is enough mixture to cover the full surface of the caps, so mix proportions to suit you.
Take a smaller Pyrex (the one between bread loaf and full casserole dish), and cover the bottom with a thin layer of olive oil. Lay the caps upside down on this. The ribs of our Goombas, I mean mushrooms, should be facing up.
Pour a little Merlot in your bowl mixture. Then about two tablespoons of the Italian dressing. MIX THE HELL OUT OF IT ALL.
Spoon over the caps, trying to keep it most on the caps, not in the pan. Cover with a little more cheese, and if making the potatoes above, scoot the pan in under the sweet potatoes. If doing it this way, you will cook for ten minutes, then switch where the pans are. Another ten minutes and serve after swapping the pans.
If cooking alone, it's just twenty minutes total.
Enjoy!
Grapeseed Oil
Forward! Penzey's spice mix
Pink Himalayan salt
Turn your oven on. If it's fancy and differs between Roast and Bake, go with Roast. I used 325F on Roast.
Take that sweet potato and skin it, I mean peel it. Cut in small enough pieces to put through a chopper. I was aiming for smaller than a six-sided die and got that.
Douse in the grapeseed oil (you can sub. Grapeseed just has the most minimal smell/flavor of the ones I own). Dump Forward! over it all and add what salt you require. Mix thoroughly. Pour out on a cookie sheet. Pop it in the oven while you prep the next part of the meal OR if cooking alone, 25-30 minutes or until soft in the middle and slightly crisp on the edges.
2 large Portabello mushrooms caps
Bacon crumbles
Parmesan/Asiago/Romano blended cheese
Olive Oil
Merlot
Italian dressing
Rinse your caps well. Trim out any piece of the stem that is left, and then cut the edges off to 'square up' the caps. This gives you sacrificial shroom bits to dice and toss in a bowl. Toss a handful of bacon crumbles on that. Then a couple scoops of your cheese blend. What you're aiming for is enough mixture to cover the full surface of the caps, so mix proportions to suit you.
Take a smaller Pyrex (the one between bread loaf and full casserole dish), and cover the bottom with a thin layer of olive oil. Lay the caps upside down on this. The ribs of our Goombas, I mean mushrooms, should be facing up.
Pour a little Merlot in your bowl mixture. Then about two tablespoons of the Italian dressing. MIX THE HELL OUT OF IT ALL.
Spoon over the caps, trying to keep it most on the caps, not in the pan. Cover with a little more cheese, and if making the potatoes above, scoot the pan in under the sweet potatoes. If doing it this way, you will cook for ten minutes, then switch where the pans are. Another ten minutes and serve after swapping the pans.
If cooking alone, it's just twenty minutes total.
Enjoy!