quick easy meal idea-opinions

[dlb]

Does this sound appetizing?

Portobello mushrooms stuffed and baked with a quiche-like filling of chopped spinach, smoked tuna, and a little diced onion and black pepper.

[Brandye]

Yes, it does. Olive oil in the cap is required and I discovered that broiling does not work well with portabellos. They burn on top before they cook through. My variation on this theme is the cap with a tsp of + of olive oil, filled with gorgonzola cheese and top with a few rings of onion and sun dried tomatoes. A few bits of Herbs de Provence.

[dlb]

Very similar to what one of my colleagues at work said. Of course olive oil! No gorgonzola with the smoke tuna tho'-but will definately try that sometime. Not going to even put them in the oven. I'm going to just set them inside a large covered cast iron pan and do it stove top. Afterward if you want a crispy top stick it under the broiler for about 1 minute.
Thanks for the gorgonzola idea

[Mr. Saint]

Instead of going for a quiche like consistency, I would make the filling more like a fish cake. Leave out the onion and cover the top with bread crumbs and broil for a few seconds to add color to the top.

[dlb]

boil? you mean broil? We are using up leftovers here Mr. Saint and I am saving time in the kitchen. Besides it's almost done. Ended up using the oven anyway because the mushrooms didn't all fit inside my cast iron pan. Your's is an interesting suggestion also and I will certainly experiment with it one day.
Time for me to go teach for 4 hours now, but I can leave confident that my family will be fed.

[Mr. Saint]

Yea the "boil" was a type-o, I meant "broil". I for some reason assumed that it was a date or something, not a collection of left-over’s. Still sounds good though.

[dlb]

When you are married EVERY DAY is a date

Well the outcome: I didn't go for the quiche consistency because the shrooms turned out to not have enough of a cup shape to hold it in. Just a little egg to sort of hold it together. I had thought about breadcrumbs before you mentioned them Mr. Saint, but must have forgotten. I did use some major -brand- comes - in -green-cardboard tube "parmesan" and that actually gave a crispy texture to the top. All in all it worked out very well. I just had one!

I shall certainly consider your fish cake idea as well as Brandye's gorgonzola suggestion. I think this sort of stuff would go over great next time we have a "tapas" night.

I wonder if Brandye has a favourite brand or style of single malt whisky, since she is close to the source, so to speak.

[Brandye]

"Pig's Nose" available only in the Highlands.

BTW, with the portabello ideas, served on a piece of very coarse multi-grain bread.

[dlb]

coarse grained bread-yummm- I think I have heard of Pig's Nose, but really? not sold in the rest of the world? What is it like? I have been on the Islay malts for a few years now. About smoked out now! Thinking of going back and learning more about Highlands and Speysides.