On nights like this, I often rely on my no-brainer roasted portobello recipe. Besides being easy, the flavor can be customized depending on the herbs you have on hand, and you can eat the mushrooms as is, as a burger, or sliced, atop a salad. Win-win-win, right?
Before I give you the embarrassingly simply recipe, I'd like to announce the winner of the free copy of Veganissimo. Congratulations.....drumroll....
Pathetically Easy Roasted Portobello Caps
- 1/2 tsp extra virgin olive oil per mushroom plus extra for drizzling on pan
- 1 portobello mushroom cap, degilled and destemmed [You will use gills and stems as part of the filling]
- 1-2 minced garlic cloves
- 1 tsp of your favorite dried herbs [eg, Herbes de Provençe, fennel seeds, oregano, parsley, basil, rosemary or a combo]
- 1 tsp soy sauce
- 1 tsp best-quality balsamic vinegar [Substitute dry white wine or broth]
- Salt and pepper, to taste
Makes 1. Recipe easily double, tripled quadrupled, etc...
Drizzle the bottom of a roasting pan with olive oil...
|Use a spoon to gently remove mushroom gills.|
Chop gills, stems and garlic. Toss in a small bowl along with remaining ingredients. Place in mushroom cap "bowl."
Place mushroom(s) in prepared pan. Let marinate for at least 30 minutes or as long as overnight [Hint: Start these before you leave for work in the morning.]
Preheat oven to 400 degrees. Drizzle mushrooms with a bit of extra-virgin olive oil and then cover pan with foil. Bake for 20-30 minutes or until cooked through. Let cool for 10 minutes before eating as is, as a burger or sliced and served atop a salad.