Cooking away the CSA, week 11: Pizza-tinged mushrooms for summer’s first basil
I might have a tiny, wee bit of an obsession with basil. Not only do I have four basil plants from starters in pots but I also plant some from seed every season as well. And then I freeze it or dry it or make it into pesto at summer’s end.
So, I was pretty excited when we received our first bit of basil at our Rolling Prairie CSA last week. I mean, I already had my basil plants on my deck, but actually getting it? Awesome.
We also got beets with greens, basil, head lettuce, snap peas, kale and broccoli. We steamed the broccoli and snap peas, juiced the beets and kale, and made salad with the head lettuce.
As for the basil, I’m not going to lie — some of it went in the green juice I made with the beets and kale (no, I’m not kidding), but we also used quite a bit in a little dish we were just playing with. We made stuffed portobellos, but called them “pizza mushrooms” so the kiddo would eat them.
And we let him help, which worked extremely well. Helping us cook motivates him to eat something like nothing else.
1 cup marinara
1 package baby bellas or 4 large portabella mushroom caps
1 (4 ounce) package goat cheese, crumbled and/or mozzarella
1 tablespoon chopped fresh basil (or more)
Preheat the oven to 375 degrees. Spread the sauce in the bottom of glass baking dish. Arrange clean mushroom caps, gill side up, on top. Crumble goat cheese and or mozzarella on each mushroom. Bake for 30 minutes, or until hot and bubbly. Top with the chopped basil. Makes 4 servings. Serve alone or over baked spaghetti squash with more marinara and/or cheese.