PORTOBELLO WAFFLES WITH BALSAMIC SYRUP
For a delightful breakfast or brunch surprise, serve crisp golden waffles that feature portobello mushrooms and bacon in the batter. They're topped with tangy goat cheese butter and a drizzle of balsamic vinegar. (This creative recipe took first place in the Mushrooms Every Day, Every Way contest "Fun Fungi" category).-David Bridges, Shreveport, Louisiana
Provided by Taste of Home
Time 45m
Yield 16 waffles (1 cup butter and 1/3 cup syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended. , In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until very finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with goat cheese butter and balsamic syrup.,
Nutrition Facts : Calories 536 calories, Fat 40g fat (15g saturated fat), Cholesterol 107mg cholesterol, Sodium 476mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
SAUTEED BALSAMIC PORTOBELLO MUSHROOMS
Sliced portobello mushrooms sauteed to perfection and finished with a touch of butter and balsamic vinegar.
Provided by James
Categories Side Dish
Time 20m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 169 kcal, Fat 16.3 g, SaturatedFat 5.2 g, Cholesterol 15 mg, Sodium 623 mg, Carbohydrate 4.1 g, Fiber 1.4 g, Protein 4 g, ServingSize 1 serving
PORTOBELLO RECIPE - ROASTED MUSHROOMS WITH BALSAMIC VINEGAR
This recipe for preparing portabellas is SUPER simple and will give you the confidence to just pick up a few mushrooms and make them anytime. I will often grab a few of these mushrooms to make as a snack while enjoying a glass of wine cooking dinner. A great appetizer idea.
Provided by Tom Schmidt (eatwithtom.com)
Categories Side Dish
Time 25m
Number Of Ingredients 5
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!
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE
I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.
Provided by groovyrooby
Categories Vegetable
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
- Prepare grill or broiler.
- Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
- Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
- Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.
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- Prepare portobellos for grilling. Start by removing the stem. The stem is edible, but awkward to grill, so save it to use in another recipe like stir fry or tofu scramble. Use a damp paper towel and wipe down the cap of the mushroom to remove any debris.
- Whisk all of the marinade ingredients together in a container that will fit the mushrooms. Add the mushrooms, brushing the tops and bottoms with the marinade. Allow to marinate for at least 10 minutes and up to an hour. Don’t marinate longer than that because the vinegar will start to break down the mushrooms and they get a little soggy.
- Once your mushrooms have had a quick soak, remove them from the marinade. Keep the rest of the marinade on hand for brushing the mushrooms while they are grilling.
- Heat your grill or grill pan over high heat. Place the mushrooms cap side down on the grill and cook for 5-8 minutes, brushing occasionally with reserved marinade. Grill until liquid starts pooling inside the cap and there are some good grill marks on the cap side of the mushroom. Flip the mushroom and cook an additional 3-5 minutes, brushing with marinade a couple of times. Mushrooms are done when a knife slides easily into the mushroom when inserted in the middle. Enjoy!
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- Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.
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8 WAYS BALSAMIC VINEGAR WILL ADD ZIP AND ZEST TO YOUR COOKING
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Author Camille BerryPublished 2017-11-10Estimated Reading Time 3 mins
- Make a marinade. Balsamic is perfect for creating a tangy-sweet soak. If you’re entertaining a group of friends, this easy balsamic-glazed chicken wing recipe is a surefire crowd-pleaser.
- Soup up your soups. Choose recipes that have only a few key ingredients, like this tasty basil and tortellini soup. This allows the wonderfully complex flavors of the balsamic shine through.
- Craft a daring dessert. Sounds unusual, but it’s totally delicious—especially when fresh fruits are involved. Balsamic-drizzled strawberry desserts, for example, are increasingly popular at restaurants.
- Mix up a drink. Custom cocktails (and mocktails) are all the rage. Add a few drops of balsamic to this strawberry basil cocktail to take it to the next level.
- Sweeten (and sour up) your sides. Meat and potatoes are all well and good, but sometimes you want a side that stands out. Balsamic vinegar, as used in this awesome asparagus recipe, will get the job done.
- Season your dinners. Add a few splashes of balsamic vinegar to the saute pan for a delectable alternative to lemon juice. It works with virtually everything: meat, poultry, fish, fruits, vegetables and grains.
- Veg out. Balsamic is almost too good with tomatoes, which is one of the reasons this gorgeous balsamic roasted vegetable primavera sings. Really, there are few vegetables that aren’t even more delish with a dash or two of this vivacious vinegar.
- Brunch with balsamic. Make a breakfast pizza or dash some balsamic vinegar over your eggs. For a savory twist on a classic morning favorite, try these tasty portobello waffles with balsamic syrup.
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