I have never fared well on a diet of little to no meat, even though I know it is better for my health, until recently. Over time your taste buds change, your metabolism slows down and you become more inclined o do what you should have done years ago. I had always heard people say how Portobello mushrooms taste like meat when they are grilled. Being a true carnivore I scoffed at this claim and refused to believe it or even try them. I also never cared for mushrooms of any kind which made this notion even less desirable. However, over the past two years I have been exploring the fine world of fungus and have come to the conclusion that I have been missing out all these years! Now that I am embracing a diet of little to no meat on a regular basis I’d like to share my findings in hopes that other carnivores (like myself) will enjoy these meals sooner rather than later. I promise that these are worth sinking your teeth into!
GRILLED PORTOBELLO MUSHROOMS 3 WAYS
Grilled Portobello *vegan & gluten free
- Drizzle with 1 Tbsp. extra virgin olive oil per side
- season both sides with salt & pepper
- Grill for 2-1 minutes on each side
Oven Roasted Shallots *vegan and gluten free
- Cut off the ends and peel the shallots
- Cut in half and place in a small baking dish
- Drizzle with extra virgin olive oil and season with salt, pepper & fresh thyme
- Cover with foil and bake in a 400 degree oven for 20 minutes
Oven Roasted Tomatoes *vegan and gluten free
- Cut plum tomatoes in half lengthwise and place on a baking sheet
- drizzle with extra virgin olive oil, season with salt & pepper
- Quick method: bake at 425 for 20-30 minutes
- Preferred method: bake at 250 for 2 hours
*If you make a large amount of the shallots and tomatoes they keep well refrigerated in a mason jar for weeks and can be added to salads, soups, sauces, etc.
Oven Roasted Asparagus *vegan and gluten free
- Wash and trim ends of the asparagus, place in a baking dish
- Drizzle with extra virgin olive oil, season with salt & pepper
- cook in the oven (uncovered) at 400 for 15=20 minutes
Basil Oil *vegan and gluten free
- Remove all leaves from a medium-large bunch of basil
- Place leaves in a food processor or blender
- Add about 1/4 cup of extra virgin olive oil and blend
- Add more oil as needed until the mixture is a smooth consistency
This oil keeps in the refrigerator for weeks and can be added to so many dishes (sauces, many meats, seafood, etc.)
Brocco-flower Mash *gluten free
- Place broccoli crowns and small head of broccoli in a large pot. Cover with water, cover the pot and cook on high, bringing it to a boil. Cook until the vegetables are fork tender (approx. 15-20 minutes)
- Drain the water, add a splash of light cream (approx. 1/4 cup) and 2-3 Tbsp. butter
- Mash and blend veggies with either an electric mixer or bermixer until you have a smooth consistency. Add more cream as needed to achieve the desired consistency but it won’t take much.
- Season with salt & pepper to taste.
I purchased the dark chocolate balsamic from Spice it Up in Beach Haven, NJ. They have so many great products but this one is my new favorite! http://www.spiceituplbi.com
Now that you have all of the components you can build your Portobello any way you like! Any leftovers you may have also go well in an omelette.