Portabella Mushroom Roulade Food

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

PORTOBELLO PIZZAS

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

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.

STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE

Steps:

• Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
• Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
• Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
• Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
• Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
• Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
• Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

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.

ROASTED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms.
• Using a spoon, carefully scrape out the gills.
• Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
• Bake for 15 to 20 minutes until tender. Flip halfway through baking.
• Slice mushrooms in 1/2 inch slices.