Balsamic Roasted Portobello Mushrooms Food

PORTOBELLO RECIPE - ROASTED MUSHROOMS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 F. Clean the mushrooms. I like to rinse them with the gill side down, with a gentle water sprinkle on the top. Dry immediately with a paper towel. Many people worry that rinsing the mushrooms will water-log them. But for me, the fact that they grow on poo makes me want to give them a quick rinse. Or if you are cooler than me, just give them a wipe down with a dry paper towel.
• Pop off the stems and scrape the gills off the bottom the caps with a spoon.
• Drizzle with olive oil, sprinkle with salt and pepper on both sides.
• Cover a baking sheet with foil and arrange mushrooms in a single layer. Cook for 10 minutes.
• Flip mushrooms and cook for an additional 10 minutes. Allow to cool for a few minutes.
• Slice mushrooms and drizzle just a bit of balsamic vinegar on top. If you are feeling wild, pour a small dish with additional vinegar for dipping.
• Enjoy!

SAUTEED BALSAMIC PORTOBELLO MUSHROOMS

Steps:

• Remove portobello gills (optional), clean, and slice into 1/4"strips.
• Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
• After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
• Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
• Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

BALSAMIC GORGONZOLA PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Rinse mushroom caps.
• Cut rough end off of stems.
• Place caps stem side up.
• Smear crushed garlic in caps (to your taste).
• Sprinkle thyme salt and pepper (to your taste).
• Sprinkle cheese over caps to taste (I prefer heavy cheese).
• Drizzle Balsamic over caps, coating each
• Bake for twenty minutes.
• Remove from oven and drizzle juices from the bottom of the pan over caps.
• Serve immediately.

BALSAMIC-MARINATED PORTOBELLO PIZZAS

Steps:

• Preheat oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
• Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
• In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set aside but keep oven at 400 F (204 C).
• If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
• Heat a large skillet over medium heat (you could also use a grill for this step). Add mushrooms to the pan, leaving any leftover oil-and-vinegar marinade behind. Cook on each side for about 4-5 minutes, or until caramelized and softened. If your mushrooms are extra thick, covering with a lid can be helpful to encourage even cooking all the way through. Brush on any remaining marinade while cooking to infuse more flavor.
• Once mushrooms and vegetables are cooked, assemble pizzas. Place mushrooms on a parchment-lined baking sheet or baking pan and add toppings, starting with pizza sauce, then roasted veggies, roasted garlic, and soft vegan cheese. You can also add vegan parmesan cheese or red pepper flake at this point (optional).
• Bake for about 15-20 minutes or until hot. The soft vegan cheese will be slightly golden brown on top. Remove from oven and enjoy as is, or garnish with sun-dried tomatoes, fresh basil, balsamic drizzle, red pepper flake, and extra vegan parmesan (all optional).
• Best when fresh, though leftovers will keep covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot.

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE

Steps:

• Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
• Place mushrooms in a baking dish that has been wiped with olive oil.
• Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
• Pile mozzarella cheese and parmesan cheese on top of each mushroom.
• Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
• Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
• Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
• Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.