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.
- 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
- 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