After a day of hectic-ness, I love to come home to some music, vino, and my
kitchen. Today I had some Portobella's sitting in the fridge that I haven't
touched since buying late last week. I usually just saute them, melt a peice of
baby swiss, and soak in A1 on a whole wheat bun, but I am honestly getting tired
of the makeshift burger. So after googling a couple recipes, I created my own
Still debating if I am going to serve with whole grain penne or white rice...
4 Portobella Caps
1/4 cup Balsamic Vinager
(approx) 1/4 cup Soy Sauce (didnt fill the measuring cup, dont like too much saltyness)
2tbl Olive Oil
1tbl White cooking wine
healthy serving of dried oregano and rosemary
4 or 5 cloves of garlic
Can of Italian Stewed Tomatos
Block of Parmesan cheese
Preheat oven to 400d F.
First mix all liquid ingredients in a bowl. Take the peeled garlic, rosemary, and oregano and smash in a garlic masher (in spanish it's called a Pellon, looks like the little bowl and stick on the top of some pharmacies) I personally love to mash my spices with the garlic into a paste, it makes the flavor way more robust than just chopping and sprinkling into a dish. Add the paste to the bowl, grind in some peppercorns and a couple shakes of garlic powder for good measure. Sprinkle a tad of salt also.
Once this is done, place your mushrooms in a baking dish and pour the mixture over them. I started with the mushrooms smooth side up so the flavors would go into the mushrooms, but after marinating 10min I flipped them and marinated another 5 or so.
Open your tomatos and lightly drain. pour over mushrooms. For good measure, I shredded some cheese over this also, not too much but, I love cheese! Cover with foil and bake 25 minutes. Flip the mushrooms and bake another 6-8 minutes. Serve over pasta or rice with and use the left over sauce (there will be alot) and pour hot over fresh spinach (creating a balsmic wilted spinich salad)! ENJOY!!!
Still debating if I am going to serve with whole grain penne or white rice...
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4 Portobella Caps
1/4 cup Balsamic Vinager
(approx) 1/4 cup Soy Sauce (didnt fill the measuring cup, dont like too much saltyness)
2tbl Olive Oil
1tbl White cooking wine
healthy serving of dried oregano and rosemary
4 or 5 cloves of garlic
Can of Italian Stewed Tomatos
Block of Parmesan cheese
Preheat oven to 400d F.
First mix all liquid ingredients in a bowl. Take the peeled garlic, rosemary, and oregano and smash in a garlic masher (in spanish it's called a Pellon, looks like the little bowl and stick on the top of some pharmacies) I personally love to mash my spices with the garlic into a paste, it makes the flavor way more robust than just chopping and sprinkling into a dish. Add the paste to the bowl, grind in some peppercorns and a couple shakes of garlic powder for good measure. Sprinkle a tad of salt also.
Once this is done, place your mushrooms in a baking dish and pour the mixture over them. I started with the mushrooms smooth side up so the flavors would go into the mushrooms, but after marinating 10min I flipped them and marinated another 5 or so.
Open your tomatos and lightly drain. pour over mushrooms. For good measure, I shredded some cheese over this also, not too much but, I love cheese! Cover with foil and bake 25 minutes. Flip the mushrooms and bake another 6-8 minutes. Serve over pasta or rice with and use the left over sauce (there will be alot) and pour hot over fresh spinach (creating a balsmic wilted spinich salad)! ENJOY!!!
on September 24, 2011, 2:07 am
& this looks good!
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