Balsamic Roasted Portobello Mushroom
INGREDIENTS
4 portobello mushrooms, cleaned with a damp paper towel
½ cup good olive oil*
½ cup good balsamic vinegar*
2 tbsp. garlic*, minced
1 large shallot*, chopped
Salt* and pepper*
1 tbsp. dried thyme*
Arugula* (or any greens you have on hand)
Sun-dried tomatoes
Pine nuts
Parmesan cheese*
French or sourdough bread*
Butter*
Garlic powder*
Dried oregano*
DIRECTIONS
Preheat the oven to 400 degrees. Whisk the olive oil, balsamic vinegar, garlic, shallot, a pinch of salt and pepper, and the dried thyme in a glass measuring cup. Pour half the marinade into a 9x13 glass baking dish, place the mushrooms, cap side down, in the marinade. Pour the other half of the marinade over the top of the mushrooms. Allow the mushrooms to marinate at room temperature for 15- 30 minutes. Turn the mushrooms over, before baking, and then bake in the preheated oven for 20-25 minutes, turning the mushrooms again halfway through cooking. Let the mushrooms rest for 5 minutes at room temperature.
In a dry sauté pan, sauté the pine nuts for 5 minutes, shaking the pan occasionally. Remove from the heat. Arrange the arugula, sun dried tomatoes, pine nuts and big shavings of parmesan cheese in bowls. Place one mushroom in each bowl and drizzle with juices from the pan.
Butter slices of bread and sprinkle salt, pepper, garlic powder and oregano on each slice. Place the bread slices on a piece of tin foil and roast under the broiler for 1-2 minutes. Watch carefully, so the bread doesn’t burn! Serve the bread slices with the salad. Enjoy!
WINE PAIRING
Sauvignon Blanc, Pinot Noir, Zinfandel
KID VERSION
Unfortunately, my kids are not nuts about mushrooms. Darn! Some kids absolutely love mushrooms prepared this way. The balsamic vinegar creates a yummy, slightly sweet sauce. If your kid is game, fantastic! Serve them slices of mushroom, with a side of sundried tomatoes, pine nuts, cubes of parmesan cheese and a piece of garlic bread. Feel free to serve the meal as a salad, if your kids are into greens! If your kids are not into mushrooms, I would opt for a grilled cheese sandwich (toss a little deli turkey or ham in there for a little extra protein), with a side of sundried tomatoes and pine nuts. If your kids won’t go for the sundried tomatoes or pine nuts, simply substitute an easy veggie, like sliced carrots and cucumbers.
