Wednesday, March 03, 2010

Parmesan Mushrooms with Cherry Tomatoes

"Love is in the air... everywhere you look around.... " {du-dum dum dum du-dum dum dum du-dum dum dum dum}  "Love is in the air... every sight and every sound..." {du-dum dum dum du-dum dum dum du-dum dum dum dum}

Huh? Oh sorry, didn't see you there. Okay I'll stop singing now.

"And I don't know if I've been foolish..." Aaah there I go again. Sorry, I can't help it. I'm still stuck in February mode. You know what with Valentine's day and the anniversary of our meeting, first kiss and wedding, I couldn't help but have love on the brain for the whole of last month.

And why should it stop now? I'm a firm believer in celebrating the ordinary days too. Which is why I roasted a chicken for myself and TheHusband last night, added some roasted potatoes to the mix and made these sexy mushrooms as starter. Well okay, it was intended as a side-dish, but man that chicken took long to roast! Either way though, it was delicious. Tender meaty mushrooms, contrasted beautifully by tart cherry tomatoes and my old friend parmesan. What better way to add a sense of ocassion to a weeknight?

Parmesan Mushrooms with Cherry Tomatoes
Serves 4

10 (approx 250g) portabella mushrooms
1/4 tsp minced garlic
25 cherry tomatoes
1/2 tbsp olive oil
salt to taste
30g grated parmesan cheese
few sprigs of oregano, to garnish (optional)

1. Place mushrooms cap side down in a non-stick frying pan. Add garlic and little bit of water, then cook over medium heat until starting to soften (5 - 7 minutes)
2. Scatter cherry tomatoes amongst the mushrooms, then drizzle with olive oil and sprinkle with salt. Cover and cook further until mushrooms are tender (another 5 or so minutes).
3. Sprinkle with parmesan cheese and serve warm, garnished with oregano.

Nutritional info (per serving): Calories 87.9 , Total fat 4.4 g, Saturated fat 1.7 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 2.0 g, Cholesterol 5.9 mg, Sodium 153.0 mg, Potassium 547.1 mg, Total carbohydrate 8.4 g, Dietary fiber 2.1 g, Sugars 1.1 g, Protein 5.6 g

Good source of: Riboflavin 22.4 %, Vitamin C 17.8 %, Niacin 17.5 %, Phosphorus 16.8 %, Copper 16.6 %


Faith on March 04, 2010 2:08 am said...

What a pretty dish! I love mushrooms and it looks like the other flavors in this dish are a great compliment to them!

PJ on March 04, 2010 8:01 am said...

such a lovely delicious dish. they are somewhat like stuffed mushrooms but even better! must have been a wonderful side to the roast chicken.

Marisa on March 04, 2010 8:30 am said...

Yup, quite similar to stuffed mushrooms, just a whole lot easier. :-)

Joanne on March 05, 2010 2:30 pm said...

Those mushrooms sound delicious. I love the parmesan topping...can never go wrong there. And it's always a good idea to celebrate every day!

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