This dish is fan-fungus-tastic! Whether you want to cut back on your meat consumption, follow a vegetarian or vegan diet, or just love mushrooms you have GOT to try this dish. Vegan option: do not add cheese. This recipe yields 3 servings.
- 6 large Portobello mushrooms
- extra virgin olive oil
- 3 Roma tomatoes
- 2 large shallots
- 2-3 full sprigs fresh thyme
- 2 large crowns of broccoli
- 1/2 head medium cauliflower
- 1/2 pint light cream
- 1/2 cup shredded mozzarella
- salt & pepper to taste
- 2 cups fresh basil leaves
- Preheat oven to 425 degrees
- Slice the tomatoes in half, lengthwise and place on a baking sheet.
- Drizzle with olive oil and season with salt & pepper
- Peel shallots and cut in half lengthwise.
- Place shallots in a small baking dish, drizzle with olive oil, season with salt & pepper and add thyme.
- Cover the dish with foil, place on the baking sheet with the tomatoes and roast in the oven for 25-35 minutes (until fork tender).
- Cut broccoli & cauliflower into florets and place in a medium pot.
- Add enough water to make the veggies float, cover and heat over medium-high flame until the veggies are fork tender (approx. 20 minutes).
- Drain the veggies and place back in the pot.
- Add the cream and mash with an electric mixer, season with salt & pepper.
- Place mushrooms on a dish, drizzle with olive oil and season with salt & pepper.
- Place mushrooms on the grill or a cast iron griddle and grill for 2-3 minutes on each side.
- Place 2 cups of basil leaves in a food processor/mini chopper, add 1/3 cup olive oil and puree. Add more oil if needed and place in a container.
- Place mushrooms on a baking sheet, add tomatoes and shallots on top, top with shredded mozzarella cheese.
- Place in the oven at 350 degrees until the cheese melts (less than 5 minutes).
- Place 1-2 scoops of the broccoli-cauliflower mash on a plate.
- Place mushroom veggie tower on the mash and drizzle with basil oil.
If you have leftovers it’s great in an omelette too!