Spicy Beef-topped Mushroom Caps and Tossed Penne with Sun-Dried Tomatoes
Happy Memorial Day, goons. Traditionally, today is a grilling day, however since I live in an apartment that does not allow grilling I decided to make something new. Today I made portabello mushroom caps topped with spicy beef with spinach and peanuts, and for a side I made a nice penne toss with sun-dried tomatoes and peppers.
- One Pound of Beef
- Portabello Caps
- Spinach Leaves
- Penne Pasta
- Unsalted Peanuts (warning may contain peanuts lol)
- White Onion
- Hot Pepper Paste
- Crushed Red Pepper
- Sun-Dried Tomatoes
- Green & Red Bell Peppers
- Olive Oil
- Parmesan Cheese
- Curry Powder
- Sea Salt
- Freshly Ground Black Pepper
Start by lightly flavoring your mushroom cap to your personal taste. I used olive oil, sea salt and pepper. I put the cap in a bowl, drizzled the olive oil over top and sprinkled on some salt and pepper, then put it in the fridge.
Take your peppers...
...slice them up (getting rid of the seeds)...
...then chunk them and put them in a bowl.
Also chop your onions.
Now we start cooking. Chop up a clove of garlic and heat it in your skillet with some olive oil.
Add your beef and brown it.
When your beef is almost entirely browned, add your onions, a tablespoon of hot pepper paste, some crushed red pepper, a few dashes of tabasco, sea salt and fresh ground black pepper, then mix it up good.
Get about a handful of peanuts...
...and crush them up. They don't all have to be perfectly crushed. Just give it a good mashing. I used the butt of my cutting knife.
Add the peanuts to the beef pan and mix.
Finally, add a handful of spinach to the pan and stir it into the mix. Note that the spinach will compress itself very quickly.
Now take your mushroom cap and stick it in a pan over medium heat. Also at this time, you'll want to start cooking your penne.
Let the cap heat up for 2 to 3 minutes in the pan, then flip it.
After two more minutes, cut the heat and transfer the cap to your dish. Spoon your beef mixture over top of the cap. Now, once your Penne is done, drain it and dump it into a bowl.
Add about two tablespoons of sun-dried tomatoes, olive oil, rosemary, basil, parsley, salt and pepper.
Toss with your bell pepper chunks, then spoon some onto your plate and top with freshly grated parmesan.
Then carry the whole plate to your table, set it down next your cold beverage of choice, and eat.