Meaty, savory, and richly satisfying, portabella mushrooms make an elegant centerpiece for a wholesome entrée. Their broad caps provide a hearty texture and absorb marinades beautifully, developing deep layers of flavor when roasted, grilled, or seared. Seasoned with garlic, olive oil, herbs, and a touch of balsamic vinegar, portabellas become tender and succulent while retaining a pleasantly substantial bite.

Serve them over creamy polenta, alongside roasted vegetables, or nestled in a toasted artisan bun with crisp greens and a bright sauce. Whether enjoyed as a refined vegetarian main course or prepared as a simple weeknight meal, portabella mushrooms offer a delicious balance of earthiness, richness, and versatility.

Ingredients

• 2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
• 1 clove of garlic, grated
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Process

1. Combine the marinade ingredients in a plastic bag and mix well. Add the mushroom caps, seal the bag, and marinate for up to one hour.
2. Remove mushrooms from bag and discard marinade.
3. If cooking the mushroom caps on a stovetop, preheat skillet with 1 tsp of olive oil.
4. Grill or cook on the stovetop for 3-4 minutes on each side until soft but not mushy
5. Split the bun. Place the cut sides down on a skillet or grill, and toast.
6. Spread with onion jam and horseradish sauce; enjoy

Horseradish Sauce

• 2/3 cup of plain Greek yogurt
• 3 tablespoons of prepared horseradish
• Stir together and store in the refrigerator

Tagged: Entree, mushrooms, portobnello