Grilled Soy- Lime Skirt Steak, Roasted Portobellos Stuffed with Parmesan Mashed Potatoes, and Firecracker Broccoli

Tonight was the last night of eating meals I had packed away in the freezer. The Grilled Soy Lime Skirt Steak  was heated in the microwave on 70% power for a little over a minute to gently reheat without overcooking the beef. I served the steak with Roasted Portobellos Stuffed with Parmesan Mashed Potatoes and Firecracker Broccoli.

It was a romantic dinner for just The Husband and I. My Oldest and My Middle One were off to the movies, but not before My Oldest snatched one of the mushrooms. "Wow you made this recipe up yourself? It is really good," she said. I think she was buttering me up so that I will make them for her again. Smart girl. My Middle One was saving her appetite for a dinner of slushies and popcorn at the theater. No Thank You Boy was catching up on his sleep leaving The Parents to a meal alone.

We enjoyed the whole meal. The Husband especially liked the spicy broccoli. I thought all components of the meal complimented each other well.

A couple side dishes to add to your repertoire. Enjoy.

Roasted Portobellos Stuffed with Parmesan Mashed Potatoes

serves 6

6 portobello mushroom caps, stems removed and gills scraped out
olive oil
6 medium potatoes, peeled and cubed
1/2 cup shredded Parmesan cheese, divided
6 tablespoons butter
1/3 cup half and half

Preheat oven to 400 degrees.

On a large baking sheet, place mushrooms in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes. Mushrooms will be soft. Remove from oven and set aside. Increase oven temperature to broil.

Meanwhile, put potatoes in a large pot of water. Bring to a boil then reduce heat and cook the potatoes until fork tender. Drain and return to pot. Add Parmesan cheese (reserving 2 tablespoons), butter, half and half and season with salt and pepper. Mash potatoes until smooth.

Mound potatoes on the inside of the mushroom caps and sprinkle with Parmesan cheese. Return to oven and broil for a 3 - 4 minutes or until the tops are nicely browned. remove from oven and serve.

Firecracker Broccoli

serves 6

about 4 - 5 cups of broccoli florets
olive oil
red pepper flakes

Preheat oven to 425 degrees.

Spread broccoli on a large baking sheet and drizzle with olive oil. Sprinkle with salt and red pepper flakes. Roast for 12 - 15 minutes or until the broccoli begins to caramelize. Serve.


Robin Sue said...

I like what you keep in your freezer! Good for you for being so organized. Those mushrooms look like a winner.

Chef Erik said...

The mushroom looks great. I will have to make it tomarrow at work. No steak though, I will use fakin bacon. Very nice. Feel free to stop by my site and check out the new tofu dish I posted.

culinarytravelsofakitchengoddess said...

I love the look of the firecracker broccoli, what a fabulous side dish.

EAT! said...

robin sue - it is not that I am so organized - I usually make too much food and throw it in the freezer after we eat for 3 days in a row.

chef erik - hope your customers like the mushrooms today!

culinarytravelsofakitchengoddess - a nice way to change up broccoli a little.

Cynthia said...

If this is the kind of dinner you have packed away in your freezer, then I want to eat all of your freezer dinners! :)

Thanks for stopping by my blog. Can't wait to explore yours.

Cate said...

Mmmm, those mushrooms sound delicious!

EAT! said...

cynthia - thanks for visiting. I usually pack things away in the freezer and they never come out again.

cate - the mushrooms are also good if you grill them first.