Multi-cultural Portobellos

I had a plan ... but it somehow got a little bit twisted. It was to be stuffed Portobellos for dinner, but it ended up being a romp through the atlas.

Ingredients

• 2 large portobello mushrooms (Italy or France)
• 3/4 cup seasoned breadcrumbs (Italian seasoning)
• 4 Tbs olive oil (Greece)
• 3 Tbs hummus (Lebanon with miso from Japan)
• 4 small purple potatoes (Peru) 
• 1 dried bird chili (Thailand)

Method

1. Start heating oven to 350.
2. Mix breadcrumbs, 2 Tbs olive oil, and hummus in a small bowl.
3. Oil a baking pan.
4. Stuff mushrooms with contents of bowl.
5. Place on baking pan.
6. Grind chili to flakes or powder.
7. Dust chilis on mushrooms.
8. Cut purple potatoes in half.
9. Toss potatoes with olive oil.
10. Place potatoes on baking pan cut side down.
11. Place pan in oven for 30 minutes.
12. Serve, but let it rest a bit because the stuffing takes a while to cool to an edible temperature.

Add in the cup of Lapsang Souchong (China) that I had while I was cooking and the glass of single malt from Scotland that I'm sipping as I write, and I feel every inch the world traveler.