Portobello Recipe Roasted Mushrooms With Balsamic Vinegar 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!

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

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.

PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 350 degrees.
• In deep, heavy pot, combine olive oil and polenta.
• Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
• Remove pot from heat.
• Add boiling water carefully, as this will splatter if you add it too quickly.
• Stir until the polenta is smooth.
• Stir in garlic, parsley, thyme, rosemary, salt and pepper.
• Bake polenta, uncovered 20 minutes.
• Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
• While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
• Divide the polenta among 4 dinner-size plates.
• Sprinkle each with a quarter of the cheese.
• Top each serving of polenta with a sliced mushroom, fanning the pieces.
• Drizzle balsamic vinegar over the mushroom and polenta.
• Serve immediately.

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.