If you had two portobello shrooms, what would you prepare for supper?!
If you had two portobello shrooms, what would you prepare for supper?
I'm interested in suggestions for simple ways to make a nice, vegetarian dish using two portobello mushrooms. In the past, I've marinated them in soy, scallions, and ginger; then grilled 'em and served them with basmati rice. Other times, I've grilled them and put them on a nice roll with melted cheese.
Uncomplicated ideas would be appreciated. I'm not a very confident cook; I'm better with baking.
Thanks...
Answers:
What about sauteing them in a little olive oil with some tofu and then add a clove of minced garlic, add some green and red peppers cut into strips. Add a little Spicy Peanut sauce and serve over Chinese noodles.
I like to remove the top skin, then grill it on my bbq. Sometimes I'll brush it with butter or a sauce. Then put it on a bun with lettuce, tomato, mayo, mustard, etc. Even my 11yr old likes them.
I'm a fan of making sandwiches with them. Just slice them and sauté -- in a little olive oil or butter; add a bit of garlic if you like garlic -- and dump them on your 'nice roll' with some cheese on top while they're still hot, and throw on tomato, lettuce, onions, peppers, etc. Why fuss with something that works so well?
They -- sautéed as per above -- add some nice heartiness to an otherwise fairly plain green salad, too.
Or, stuff them. Onion sautéed in butter, with parsley, bread crumbs, and cheese (parmesan?) is all that's really needed; bake until they look good.
You can roll them around in a little balsamic vinegar for a more pronounced flavour; mushrooms soak up quite a bit.
Make a ratatouille...(spelling)
Mix with other veg spices and eggplant eat on bread or alone like a casserole.
You could stuff them too like a small mushroom cap and cook them in the oven.
I buy this pre mixed veggie burger dry mix in bulk from my local heath food store and reconstitute it with water or chicken stock (you can use vegetable stock) and stuff the cap with it and cook them in the oven.
Stuffing Mushrooms
Ingredients
large flat mushrooms
sage and onion stuffing
sun dried tomato paste
olive oil
Clean the mushrooms and remove the stalk. Make up the stuffing mix.
Spread the insides of the mushrooms with sun dried tomato paste and spoon in the stuffing. Drizzle a little bit of oil on the top and bake in the oven for 30 minutes.
You can grill them up and throw them into a big salad with lettuce, tomatoes, cucmbers, olives, eggs, cheese, carrotts, or whatever your little heart desires...or
Throw into a nice pasrta dish. Shroom tortenlli with alferdo sauce seems nice!!
It sounds complicated, but it's not.
Take your mushrooms and wash them thoroughly.
Flip them "gills up" on a baking sheet
Add a layer of raw spinach to the "gills"
Top with a good amount of herbed chevre cheese (available at trader joe's and most grocery stores)
Bake at 400 until the cheese melts slightly
Add your choice of toppings like sun-dried tomatoes, dried cranberries, almond slivers, etc.
Broil until the 'toppings' blacken slightly (7-15 minutes)
Serve on a bed of tube pasta (penne, ziti, etc) or over bow tie pasta tossed in olive oil. If you have left over lasagna noodles, boil em up and serve it on that.
The best part is since you have all these other awesome ingredients left, the next day for lunch you can have an amazing salad with the Spinach, sun-dried tomatoes, cranberries, and chevre. Toss with a vineagrette.
Homemade portebello mushroom pizza
Rub them with a little olive oil, brown them slightly on both sides. Then take your favorite tomato sauce and pour on top. Sprinkle with Mozzerella cheeze and bake until the cheese has melted. Enjoy.