PORTOBELLO RECIPE - ROASTED MUSHROOMS WITH BALSAMIC VINEGAR
This recipe for preparing portabellas is SUPER simple and will give you the confidence to just pick up a few mushrooms and make them anytime. I will often grab a few of these mushrooms to make as a snack while enjoying a glass of wine cooking dinner. A great appetizer idea.
Provided by Tom Schmidt (eatwithtom.com)
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 F. Clean the mushrooms. I like to rinse them with the gill side down, with a gentle water sprinkle on the top. Dry immediately with a paper towel. Many people worry that rinsing the mushrooms will water-log them. But for me, the fact that they grow on poo makes me want to give them a quick rinse. Or if you are cooler than me, just give them a wipe down with a dry paper towel.
- Pop off the stems and scrape the gills off the bottom the caps with a spoon.
- Drizzle with olive oil, sprinkle with salt and pepper on both sides.
- Cover a baking sheet with foil and arrange mushrooms in a single layer. Cook for 10 minutes.
- Flip mushrooms and cook for an additional 10 minutes. Allow to cool for a few minutes.
- Slice mushrooms and drizzle just a bit of balsamic vinegar on top. If you are feeling wild, pour a small dish with additional vinegar for dipping.
- Enjoy!
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
- In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
- Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
SAUTEED BALSAMIC PORTOBELLO MUSHROOMS
Sliced portobello mushrooms sauteed to perfection and finished with a touch of butter and balsamic vinegar.
Provided by James
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Remove portobello gills (optional), clean, and slice into 1/4"strips.
- Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
- After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
- Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
- Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!
Nutrition Facts : Calories 169 kcal, Fat 16.3 g, SaturatedFat 5.2 g, Cholesterol 15 mg, Sodium 623 mg, Carbohydrate 4.1 g, Fiber 1.4 g, Protein 4 g, ServingSize 1 serving
PAILLARD OF PORTOBELLO MUSHROOM GLAZED WITH BALSAMIC VINEGAR
Steps:
- In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
- Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least 3/4-inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.
- Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup.
- Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
- Place mushrooms in a baking dish that has been wiped with olive oil.
- Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
- Pile mozzarella cheese and parmesan cheese on top of each mushroom.
- Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
- Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS
This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.
Provided by MOTTSBELA
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
- Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g
PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR
My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks. It was so yummy that I had to find a recipe to recreate it. I couldn't find the exact recipe so here is the modified version of a couple of recipes that I came up with.
Provided by Mysterygirl
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In deep, heavy pot, combine olive oil and polenta.
- Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
- Remove pot from heat.
- Add boiling water carefully, as this will splatter if you add it too quickly.
- Stir until the polenta is smooth.
- Stir in garlic, parsley, thyme, rosemary, salt and pepper.
- Bake polenta, uncovered 20 minutes.
- Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
- While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
- Divide the polenta among 4 dinner-size plates.
- Sprinkle each with a quarter of the cheese.
- Top each serving of polenta with a sliced mushroom, fanning the pieces.
- Drizzle balsamic vinegar over the mushroom and polenta.
- Serve immediately.
More about "paillard of portobello mushroom glazed with balsamic vinegar recipes"
GRILLED BALSAMIC GLAZED PORTOBELLO MUSHROOMS RECIPE
From paleoleap.com
BALSAMIC MARINATED GRILLED PORTOBELLO MUSHROOMS
From theveglife.com
BALSAMIC-MARINATED STUFFED PORTOBELLO MUSHROOMS
From caligirlcooking.com
BALSAMIC GRILLED PORTOBELLO MUSHROOMS - ALTERNATIVE DISH
From alternativedish.com
ROASTED PORTABELLO MUSHROOMS RECIPE (WITH BALSAMIC AND THYME)
From cucinabyelena.com
5/5 (2)Total Time 20 minsCategory Savory
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC BALSAMIC MARINADE
From mediterraneanliving.com
BALSAMIC-GINGER GRILLED PORTOBELLO MUSHROOMS - THE ROASTED ROOT
From theroastedroot.net
GRILLED BALSAMIC-GLAZED PORTOBELLOS WITH GOAT CHEESE
From pauladeen.com
PORTOBELLO MUSHROOMS WITH BALSAMIC GLAZE RECIPE
From recipezazz.com
PORTOBELLO MUSHROOMS RECIPE GLAZED WITH BALSAMIC …
From pbs.org
GRILLED PORK PAILLARDS WITH ROSEMARY - QUICK AND EASY RECIPES
From delish.com
PORTOBELLO MUSHROOMS WITH BALSAMIC GLAZE RECIPE
From recipezazz.com
GRILLED PORTOBELLO MUSHROOMS {BALSAMIC MARINADE}
From feelgoodfoodie.net
PAILLARD DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
GRILLED HONEY BALSAMIC PORTOBELLO MUSHROOMS | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love