As per usual I got a little over zealous at Sam’s Club the other weekend and bought 4 HUGE portobello mushroom caps.
What seemed like a good idea at the time, now presents the challenge of discovering delicious unique mushroom recipes so that I don’t have a problem eating a meal of mushrooms 4 nights in a row. 
Last night I got a little creative on my own with my Mushroom Cap Pizza, but today I decided to do a little digging. I scanned The Mushroom Channel for anything interesting and stumbled upon Kath’s Butternut Squash and Mushroom Risotto. I already had almost everything needed in my fridge/pantry and the photos looked delicious. Perfect!
I did make a few slight alterations to Kath’s original recipe with what I had in hand:
- Addition of Roasted Brussel Sprouts
- 1/3 cup of beer in place of the wine
- Goat Cheese in place of Parmesan
- Portobello Mushrooms in place of Cremini
- Acorn Squash in place of Butternut
- Fresh Basil in place of Sage
A 1/3 cup of my first Harvest Blue Moon Beer of the season went in the risotto and the rest found its way to my belly.
I really loved Kath’s substitution of steel cut oats in place of the traditional arborio rice. I happened to have a big container of steel cut oats in my pantry and am looking forward to using them as a rice substitution in the future.
Overall this recipe rocked. It was easy to follow, tasty to eat and very adaptable to what I had on hand in my pantry. If you are on a mushroom overload like myself, then I highly suggest you give this recipe a try.
Tomorrow I have another Mushroom Channel recipe that I can’t wait to try.
Somehow, I was able to resist the tempting Pumpkin Ice Cream in my freezer and instead nibbled on a piece of chocolate and Sour Patch Watermelons to tame my sweet tooth.
In case you were wondering the Hazelnut & Almond is officially my favorite Merci Chocolate.
This afternoon I finally worked up the nerve to try the Blueberry Fruition Bar I obtained at the Healthy Living Summit back in August.
Usually I am not a fan of fruit based bars, but after sampling the Peach Fruition bar a month ago I had high hopes for this one.
Conclusion? Loved it! The taste and texture was very similar to blueberry muffin batter straight from the mixing bowl. Can’t believe I waited so long to try it.
I have a good book and a comfy bed waiting for me in the other room and a puppy snoring at my feet. Time to call it a night.
{ 25 comments… read them below or add one }
Looks delicious!!
your dinner looks great! full of yummy veggies!
jenna
Yum! Your dinner looks comforting and veggie dense!
I am loving all the mushroom meals! Yum!
I need to try one of those Fruition bars
great dinner tonight, i should include mushrooms into something later this week, try to learn to like them…not big fan unless on my veggie pizzas.
I am always scared to try “savory” style oats, but your dinner looked SO yummy that I might just have to give it a whirl. Also, not that it is that original, but one of my favorite ways to eat mushrooms (besides in an omelet) is sauteed with garlic and onion and served over lettuce/spinach greens. Sprinkle with some parm and/or gruyere cheese and you have a DIVINE meal. Just another mushroom suggestion!
You could make stuffed mushrooms….(you could even use oats as the filling for that)
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Those Fruition bars always look so good but I’ve never seen them around here. Boo!
That risotto looks awesome! I love portabello mshrooms!
You could make a mushroom burger with one of them.
Have a great Thursday!
blue moon is my favorite beer! but ive never had harvest moon. must remember to pick up a pack next time im at the store :]
I LOVE blueberry muffins. I’m betting I would love that bar too!
wow, the beer addition is so cool! Is the taste noticeable?
Portabella mushrooms are the best! I always spell portabella wrong… Lately my blog reading has made me want to eat Brussels sprouts while drinking pumpkin beer…
I’ve been looking for those bars and haven’t seen them. Hmmm…
I guess I’ll just keep looking. They look really good!
I might have to borrow Kath’s recipe as well – thanks for pointing it out .
I’ve never thought of using beer – do you think that added to the recipe? My boyfriend and I don’t really drink wine (gasp!) but I’m always annoyed when we don’t have it in the house to cook with…
I love portobello mushrooms! Haven’t had one in a long time. Might have to buy one soon.
Wow that looks incredible. I also have a recipe for mushroom and onion quinoa on my blog!
oh sour patch watermelons… i love you so
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!! Mushrooms are seriously the best ever! I love your substitutions! You are so brave!
i love using steel cut oats as “rice”, too. Such a great switch!
Beer works really well in chili or thick stews too. You can’t really taste it, but adds a little bitterness to offset the spice.
Aww, snoring puppies are the best
I had never thought to use steel cut oats instead of rice, I’m going to have to try that, thanks!
What a colorful recipe! Definitely an interesting and delicious looking mushroom dish
I love meaty mushroom caps. They hold sauces so well.
Oo great idea to sub steel cut oats for the rice! Thanks Meghann – and Kath!