As die-hard mushroom lovers, we believe the Portobello is truly spectacular. This meaty, flavorful king of the mushroom kingdom makes for a fierce meal on its own, sautéed in some garlic, or as a filling sandwich. For this recipe, however, we chose to use our beloved Portobello as a base for what turned out to be a delightful and healthy meal.
We happened upon some beautiful Portobello mushrooms at a local roadside stand, and we set out to make a work of art devoted to fresh summer vegetables. I grilled the Portobellos, which created a slightly smoky flavor. I then carmelized some local sweet Vidalia onions to really get the party started. My girl loves goat cheese, so I acquiesced and added some, along with vine-ripened cherry tomatoes and toasted pine nuts for that right amount of crunch. A bit of balsamic vinegar over the top rounded out the dish.
Never has such simplicity tasted so good. I am not going to lie to you, I made mine without the goat cheese; I just can’t seem to warm up to the stuff. But Jackie swears by this flavor combination. In fact, I have rarely seen her eat anything so quickly. I suppose this is right up her alley. We like to think of this Portobello Mushroom Pomodoro as the perfect ode to summer. It makes for a delicious and healthy entrée (or can be shared as an appetizer) featuring summer’s garden fresh ingredients.
Portobello Mushrooms
This ode to the Portobello and summer vegetables is loaded with flavor. It is vegetarian and can be served as an entrée or as a shared appetizer.
- Total Time: 25 mins
- Yield: 1 portion 1x
Ingredients
- 1 Portobello mushroom cap
- 1 medium onion
- 6 cherry tomatoes
- 2 ounces goat cheese (to taste)
- 1 TBSP pine nuts, toasted
- 1 small zucchini
- 1 TBSP balsamic vinegar
- 2 TBSP olive oil
- Fresh chives
Instructions
- Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.
- In a sauté pan heat 1 tablespoon olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)
- Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).
- To prepare the plate, slice zucchini into very thin circles and arrange on plate in a "shingled" fashion as shown.
- Place mushroom on top of zucchini and top with carmelized onions.
- Quarter cherry tomatoes and place on top along with crumbled goat cheese.
- Top with chopped chives and pine nuts.
- Right before serving, drizzle with balsamic vinegar.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Vegetarian entrée
- Cuisine: Vegetarian
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