Roasted Portabella Mushrooms Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

Steps:

• PREPARE THE MUSHROOMS.
• Remove the stems from the mushrooms.
• With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
• Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
• When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
• While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
• PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
• In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
• Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
• Using a julienne peeler or spiralizer, make the zucchini noodles.
• If the zucchini is particularly watery, you can blot it with a paper towel.
• Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
• Season with salt and pepper.
• PUT IT ALL TOGETHER.
• Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
• Plate the mushrooms, top with zucchini tomato mixture.
• Sprinkle with toasted pine nuts, cheese and fresh parsley.

Steps:

• Salt roast on all sides to taste.
• Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
• Remove roast from pan.
• Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
• Add garlic and saute 1 more minute.
• Deglaze pan with broth and 1/4 cup of red wine.
• Add tomato paste and stir until smooth.
• Return roast to center of pan.
• Pour remaining wine on top of roast.
• Sprinkle with black pepper if desired.
• Place bay leaf on top of roast.
• Cover pan tightly with lid or foil.
• Bake at 325 for approximately 1 1/2 hours.
• After removing from oven, let roast rest 15 minutes before slicing into thick slices.
• After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
• Cook over medium heat for approx.
• 5 minutes to thicken sauce.
• Add sliced beef back to pan, and serve.
• Delicious and elegant!