Thursday, April 13, 2017

Lentil Stuffed Portobellos :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Microwave high for 3 mins or 450 oven or 20 to 30 mins
Per porto recipe. Typically 2 portos per bag

For each porto (remove stems for another use)
1/2 Tsp Soy Sauce
1/8 Tsp Everson California Garlic Medley or Flavored Salt & Spice Blend

1/4 Cup Cooked Lentils or Favorite Grain Medley
1/4 Cup Kale or Greens, chiffonade
3 Cherry Tomato Halves
2 Tbs Feta or Crumbled Cheese
3 Basil Leaves
Scallions, long diagonal sliced

Salsa and marinara, citrus & grated cheese for garnish

Sprinkle the soy sauce and seasoning into the mushroom caps & let marinate at room temp for 30 mins or so.  Grill or roast for 6 to 9 mins.  Layer in the cooked lentils, kale, cheese, tomatoes, basil & scallions.  Load into bags & seal.

REHEATING INSTRUCTIONS: Microwave high for 3 mins or 450 oven or 20 to 30 mins.  Let rest for 2 mins before opening the bag.  Garnish w/ salsa or marinara sauce, grated cheese & wedges of fresh citrus

NOTE:  Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference.  This is a hearty meatless meal option for lent, meatless Mondays, vegetarian displays and more.  Fast & easy to assemble.  Use a variety of seasonal vegetables & wild mushrooms to showcase specialty produce

POINT OF SALE DISPLAY:  Sell with a full variety of Mexican, Italian, Spanish & French red sauces like salsa, marinara, tomato Vodka sauce, romesco & fresh tomato & herb concasse.  Pack the display with gourmet lentils as an opportunity to showcase the wide variety of these specialty grocery products. Add gourmet artisan breads, fun appetizers for anti-pasta such as olives, roasted peppers, marinated vegetables & cheeses, & gigantic beans.  Add fresh salads, grilled vegetables, fresh salad dressings, drinks & desserts.  Display fresh citrus & grated cheeses for additional garnish

LENTIL NOTE:  Use canned or frozen cooked lentils or favorite grain medley.  Or cook dry lentils using this simple method.  Lentils come in many varieties today.  I used small black beluga lentils.  

1 Cup Lentils, soaked for several hours or sprouted
1 1/2 Cups Water to cover
(Opt) 1/2 Tsp Salt

Bring to a boil covered.  Reduce heat to med high and simmer covered for 15 to 18 mins until most of the water is absorbed.  Allow to cool covered until ready to use. 

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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