Marinated Portobello Mushrooms With Provolone Recipes

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

MARINATED PORTOBELLO MUSHROOMS

Steps:

• Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
• Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
• In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
• Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
• Let the mushrooms stand at room temperature for at least 45 minutes.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

PORTABELLA AND PROVOLONE

Steps:

• Preheat oven to 400°.
• In a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
• Moisten a paper towel and wipe the mushrooms to remove dirt.
• Cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
• Remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
• Bake 10-12 minutes or until they begin to brown and shrink a bit.
• Turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
• Remove from oven; let sit until cool enough to handle.
• Mix the cheeses and oregano together in a bowl.
• Scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
• Heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
• Uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
• Cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.

MARINATED PORTOBELLO MUSHROOMS

Steps:

• In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.