Cajun Spiced Portobella Mushrooms Food

CAJUN GRILLED PORTABELLO MUSHROOMS

Steps:

• Preheat grill.
• In a wide shallow dish, mix together all ingredients except olive oil and mushrooms.
• Lightly brush both sides of the mushrooms with oil, then dip them in the spice mixture until thoroughly coated.
• Place mushrooms on the grill stem side down and cook about 8 minutes. Turn them over and cook about 6 minutes, or until tender and browned.

BLACKENED SALMON ON WILTED GREENS WITH PORTOBELLO MUSHROOMS

Steps:

• For the butter: Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed.
• For the greens: In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine.
• For the salmon: Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side.
• To assemble the dish: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.

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.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO

Steps:

• Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.