So, if you look up the origin of portobello(or portabella) mushrooms, you will find that these fungi were once rather unpopular. Until the 1980’s, they were deemed “portobellos” as a marketing ploy to sell these ugly giant hats–“capellones,” as they were called by the Italians. Before their name, one farmer claimed that he almost lost his job for growing these crimini mushrooms.
But hey, they make a delicious steak. Try this:
Cooking Time: 20-30 minutes
For our first vegan/vegetarian feast, we decided to grill some marinated portobello mushrooms served over a bed of wild rice and paired with balsamic glazed Brussels sprouts.
2 Portobello mushrooms
1 lb. Brussels sprouts
1/2 c. Wild rice
3-4 T. Balsamic Vinaigrette
3 Garlic cloves
1/2 T. Garlic powder
Salt and Pepper to taste
2 dashes Basil
2 dashes Coriander
2 dashes Oregano
Start cooking that wild rice.
Halve the Brussels sprouts (Francisco never knew they were Brussels sprouts–oops) Mince the garlic cloves and sauté them in olive oil on medium heat until slightly browned. Toss the Brussels sprouts in and then add garlic powder, salt, pepper, balsamic, and a few tablespoons water to help it boil down. Cover it up!
Slightly trim the stems of the portobello mushrooms; For the marinade: put 2 T. of olive oil in a bowl with the basil, coriander, oregano, salt and pepper, plus a tiny dash of garlic powder.
Brush the mushrooms with the marinade and heat a medium-sized pan on the stove at medium-high heat with olive oil. Grill mushrooms on the pan for about 3-5 minutes on each side until they are tender.
Once the mushrooms are ready, place them on a plate with some paper towels to soak up any excess oil and then slice them and serve over the rice.
Test the Brussels sprouts to make sure they are all tender (approx. 5 – 6 minutes)– it’s best to have a couple that are blackened for a nice crunch alongside the rice and mushrooms.
And look! Mimi & Francisco have commenced their vegetarianism & veganism (respectively). The Thirty-One Day Challenge starts now.