Portabella Mushroom Roulade Food

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

BAKED PORTOBELLO MUSHROOMS (AN EASY VEGETARIAN DINNER!)

Steps:

• Use a towel to gently rub the portobello mushrooms to help remove any dirt, then arrange them in a glass baking side, with the stem-side facing up.
• In a small bowl, stir together the tamari, vinegar, garlic, sage, and thyme. Use a spoon to pour the mixture over the 3 mushrooms, then use your hands to rub the sauce on the outside of the mushrooms, too. (Alternatively, you could put the mushrooms in a sealed container and gently shake them to coat them in the marinade, too.)
• Let the mushrooms marinate for 15 minutes, while your oven preheats to 400ºF.
• Bake the marinated mushrooms for 15 minutes, then use a spatula to flip them over and bake for an additional 15 minutes. It doesn't matter which side you bake first, but I think they look prettier for serving when you start with the stem-side up, then flip them over so the mushroom cap is nice and golden.
• Serve warm with your favorite side dishes and an extra sprinkling of fresh sage or thyme for presentation. Leftover mushrooms can be stored in an airtight container in the fridge for up to 3 days.

BAKED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
• Wash mushroom caps, removing any dirt. Pat dry.
• Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
• Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.
• Take Baked Portobello Mushrooms out of the oven. Place a slice of cheese on each mushroom. Return to the oven and bake for about 5 minutes or until cheese is melted. The mushrooms are cooked when they are warm through and have shrunk in size. Mushrooms are also good raw, so no need to worry about undercooking them.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
• Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
• Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
• While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
• In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
• Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
• Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
• Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.

PORTABELLA MUSHROOM ROULADE

Steps:

• Remove gills and stems from portabellos.
• Place on an oiled sheet tray with salt and pepper and bake in a 400 F oven for 15 minutes.
• Remove and cool.
• Roast zucchini or asparagus using this same method.
• To caramelize onions, place chopped onions in a saute pan with 1 T of oil over medium heat and cook until translucent, about 5 to 8 minutes.
• Deglaze with 1/4 cup sherry, lower heat and cook until tender and sweet.
• Season with salt and pepper.
• Cool.
• Place cooled mushrooms on a clean working surface (stem side down) and with a sharp knife, butterfly each mushroom, opening them flesh side down.
• Leave 3/4-inch at the end, open mushroom like a book.
• To fill each mushroom, place 2 T of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
• Roll mushrooms around filling ingredients.
• Each should look like a big fat cigar.
• Tie roulades with blanched chives or blanched leek tops.
• Potato Cake: After boiling potatoes and yams separately, saute diced onions and leek with 1 T oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft.
• Season with salt and pepper.
• In a mixer with a paddle, add potatoes and yams and mix on low speed.
• Gradually add onion mixture and bread crumbs.
• The potato mixture should be rustic, not mashed potatoes.
• Season as desired.
• Remove from mixing bowl and form into cakes as you would a hamburger patty.
• Mushroom Demi-Glace: Place mushroom stems and gills in a baking pan along with onions, garlic, carrots and herbs.
• Sprinkle with oil.
• Cover with foil, and bake for 30 minutes at 375 degrees F, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
• Remove from the oven, reserve wine and place the solid ingredients in a blender with water (do this in several batches).
• Blend well, until you achieve a watery paste.
• Pass blended mixture through a fine sieve.
• Finally, put the strained sauce in a pan with reserved red wine and reduce to a syrup like consistency.
• Season sauce well.
• Final Preparation and Serving: Place roulades and potato cakes on a sheet tray and place in a 350 F oven for 10 minutes.
• Meanwhile, warm mushroom demi.
• Place a small ladle of mushroom demi in the center of each plate.
• When potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
• Ladle a little demi sauce on each of the roulades and top with fried leeks.