Summer in a bowl. Our Farmer’s Market is on Thursday afternoons, so I might head out today and choose some fat organic tomatoes, a bell pepper, and a bunch of fragrant basil to make this tomato-basil soup in a few minutes.
Serve these stuffed mushrooms either as an appetizer using smaller portobellas, or use 2-4 full-size portobella mushrooms for entree portions. Either way, it’s a hearty, tasty dish with a nutty, savory filling. Read on for the surprise grain I used.