(not my pic)

Honestly, it’s one of my favorite foods. I’ll eat a portobello mushroom in just about anyway. I love the burgers, stuffed mushroom ideas like you see in this picture, eating them in pasta, on top of pizza, and in any kind of sandwich, really. Sometimes, for sandwiches, I’ll slice them super thin and have them imitate deli slices in a way. I add hummus, nooch, and seeds for more flavor and protein, and I like to use crunchy vegetables like peppers and onions (I typically eat them raw with my mushrooms to keep them very crunchy). If I add leafy greens, arugula is my go-to.

  • RedRook1917 [he/him]@hexbear.netEnglish
    2·
    8 days ago

    Marinated Grilled Portobello Mushrooms

    Ingredients:

    • 1/4 cup red wine vinegar
    • 1 tablespoon of mustard
    • 2 cloves of finely chopped garlic
    • Pinch of red chile flakes
    • 1 tablespoon of thyme
    • 2 tablespoons parsley
    • ½ cup olive oil
    • Salt & Pepper
    • 8 portobello mushrooms stems removed
    • ¼ cup canola oil
    1. Heat grill to medium
    2. Whisk together vinegar, mustard, garlic, chile flakes, thyme, and parsley. Slowly whisk in olive oil until emulsified. Season with salt and pepper. Can be made in advance.
    3. Brush both sides of mushroom with canola oil and season with salt and pepper. Place mushrooms on grill cap side down and grill until golden brown and slightly charred, 4-5 minutes. Turn mushrooms over and cook 3-4 minutes until cooked through.
    4. Remove from grill and cut mushrooms into ½ inch slices. Place them in bowl, add marinade, and toss to coat. Let it marinade for 30 minutes before serving.