Week two! We’re slowly seeing more vegetables show up at the market, and since the husband is away, I jumped at the chance to use mushrooms. He’s not a fan of mushrooms, so when he’s away, I get to have my fill of them. You might not be able to see it in the photo, but that’s a BIG portabella mushroom topped with ground pork, kale, spring onions, and chevre. Pretty easy to make – browned the ground pork in a pot with the onions, mushroom stems, and then added the kale just until it was wilted. Put a heaping scoop of that on top of the mushroom that had been marinating in olive oil and vinegar, topped it off with some crumbly goat cheese, and popped the whole thing into the oven until the mushroom was tender. On the other side of the plate is a pile of kale chips. I’ve heard people talk about how good they are, so I thought I’d give it a try. They’re good, but they’re time consuming and really fragile – kind of like eating one thin layer of phyllo dough. They were fun to try, and the entire batch of chips disappeared quickly, but I don’t think I’d make them again. Overall, the meal was great, and the leftovers are already gone too!
Stuffed Portabella and Kale Chips:
Kale – Charlestown Farm
Chevre – Shellbark Hollow Farm
Ground Pork – Countrytime Farm
Spring Onions – Jack’s Farm
Portabella Mushrooms – Oley Valley Mushrooms
Non Local – salt, olive oil, vinegar