Grilled Portobello Mushrooms with Roasted and Mashed Vegetables

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!



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