Friday, December 31, 2010

Kept in the Dark

Portobello mushrooms are dark, large, meaty mushrooms. They are available in most supermarkets year-round and can be prepared very easily.

I like to begin, as always, with freshly washed Portobello mushrooms. Proceed to remove the tough bottom ends with a knife. You do not need to remove the stems completely, as they are edible and quite tasty.

On an aluminum foil-lined baking sheet, place the mushrooms cap-side-up. Be sure to smear a little bit of olive oil on the bottom of each mushroom, to ensure that they do not end up sticking to the sheet. Proceeded to season your mushrooms with the following ingredients:
- sea salt
- oregano
- chili flakes or chili powder
- balsamic vinegar
- olive oil

You will notice that the caps are made perfectly to hold all of the ingredients in with their natural crevices. Bake the mushrooms in an oven, set to 350 F, for approximately 15-20 minutes.

Note: You may also cook these mushrooms over a barbecue or grill.

Your end product will be perfectly seasoned, yummy mushrooms. 

You can enjoy your mushrooms by themselves or by:
- cutting them up and placing them over a salad
- creating a vegetarian-friendly burger by using the mushroom as the patty
- making a hardier meet-lover's burger by using one to top off a hamburger patty

Tip: These mushrooms go amazingly well with goat cheese!

Have a happy and safe new years! Enjoy and eat well!

1 comment:

  1. Asif:
    nothing like Portobello Mushrooms in a balsamic vinegar reduction, served up with goat cheese. My mouth is watering just thinking about it.

    Have a Healthy, Happy and a very Prosperous 2011