Kitchen Moxy

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

Pick out 2 nice size Portobello mushrooms. They can be grilled or cooked on a stove top and make a wonderful replacement to a hamburger, especially if you are watching your red meat intake. Frankly, I just love mushrooms and even though Montana has wonderful beef – I wouldn’t hesitate to replace my burger with a Portobello Mushroom “burger”. Cook these up and spread with Onion Jam, horseradish sauce and place on an onion roll and you have a delicious, filling meal.

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 of balsamic vinegar
• 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Directions:

1. Combine all ingredients in a plastic bag, seal and marinate for up to an hour
2. Remove mushrooms from bag and discard marinade
3. If cooking on stove top, preheat skillet with 1 tsp of olive oil
4. Grill or cook on stove top for 3-4 minutes on each side until soft but not mushy
5. Split bun and place cut sides down on 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 refrigerator