This Mushroom dish is made excellent with the use of Marinated Portobello Mushrooms and Tomato Relish a wonderful table addition.
Ingredients: 4-6 large Portobello Mushrooms (use caps only, no stems)
- 1/2 c. Olive Oil
- 2 tsp. finely chopped Shallots
- 1/2 c. Balsamic Vinegar
- 2 tsp. chopped Garlic
- 1/2 tsp. Dijon Mustard
- 2 tbsp. dried, mixed Italian herbs
- 1/2 tsp. Jake's Southwestern Hickory Dry Rub
- Combine and blend in a bowl:
- 1/2 c. diced Plum Tomatoes
- 1/2 c. Olive Oil
- 2 finely chopped Green Onions
To cook Mushrooms:
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. In a baking dish, mix the olive oil, shallots, balsamic vinegar, Dijon mustard, mixed herbs, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
- 3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
- 4. Remove from oven, turn over and slice. Sprinkle with Jake's Southwestern Hickory Dry Rub.
- 5. Combine Marinated Portobello Mushrooms on plate with Tomato Relish
Alternative Main Meal Marinated Portobello Mushrooms
I classify the Portobello mushrooms as an alternative main meal. And especially for those who are vegans or have a vegetable centric diet these mushrooms are filling, tasty and make a wonderful meal. I've used the mushrooms in many settings first cleaning the mushrooms and removing the stems. I keep the stems aside and dice them so that I can use them later. Once cleaned I brush on some extra virgin olive oil and season the mushrooms directly if I'm going to use them by themselves. In the version above I use Italian herbs, shallots, balsamic vinegar, garlic and Southwestern Hickory Dry Rub seasonings. When I use them separately I don't mix them with anything else I just grill the mushrooms as a main dish especially if I'm making a meat dish like chicken or steaks.
I've captured a few alternate recipes that I use for the Portobello mushrooms below.
Garlic and Parmesan Portobello Mushrooms
- 3 large Portobello mushrooms
- 1 ½ tablespoons olive oil
- 2 tablespoons panko bread crumbs
- 2 tablespoons butter divided
- ¼ teaspoon thyme
- 1 clove fresh garlic
- 1 tablespoon grated parmesan cheese
Mushrooms with Tomatoes and Black Pepper
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large Portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Stuffed Portobello Mushrooms
- 4 large Portobello mushrooms
- 1 tbsp olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 1/2 green bell pepper chopped
- 2 cups spinach chopped
- 4 cocktail tomatoes chopped
- 1/4 cup goat cheese crumbled
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp hot sauce
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
Each of these recipes takes advantage of the Portobello Mushrooms and a myriad of mixes either vegetables, parmesan and cheeses.
This product was added to our catalog on Wednesday 20 September, 2017.