For dinner one night last week, we took inspiration from an idea in Nigel Slater’s Real Food. (Slater, however, credits this recipe to Nigella Lawson.) We mixed some softened butter with chopped parsley and garlic, then piled that atop the scales of our Local Box portobello mushrooms. These went under the broiler until oozing juice. We soaked up the juice on sliced local ciabatta, the smeared with dijon mustard. We topped the mushroom with beet microgreens, spritzed with lemon and seasoned with salt. And thus a luscious dinner from our Local Box was born.
How have you eaten your Local Box portobellos?