Marinated Portabellas – Two Delicious Ways
Sep 04, 2015 in recipes, vegan, vegetarian, avocado, brown rice, easy, healthy, pine nuts, portabella, quick. Read the original on: Oat&Sesame
I live in the mushroom state – Pennsylvania. Thus today’s post is focused on none other than fabulous fungi.
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NPR did a short story on Chester County, PA which produces over 50% of the country’s mushrooms. According to Modern Farmer, Chester County produces over 400 million pounds of mushrooms – a $3.7 million dollar industry.  That’s a lot of shrooms!
Even more impressive is the powerful antioxidant derived from the soil that only mushrooms can synthesize –L-ergothioneine. So the only way for humans to access this antioxidant, which studies have shown to have effect on inflammatory diseases, is by consuming mushrooms!  Penn State has a dedicated Center for Plant and Mushroom Foods for Health and one of their research focuses is this antioxidant. A short powerpoint outlining the health benefits of different kinds of mushrooms can be read here.
Preparing this dish couldn’t be easier. I made them two nights in a row – each night with a different twist. The first attempt I only marinated the mushrooms for about 40 minutes. The second night, the mushrooms had the opportunity to sit overnight in the marinade.  I liked the overnight option the best, but both were great and in a pinch for time, you could shorten the marinade time to fit your schedule.
Roasted Portabella Topped with Cherry Tomatoes & Zucchini Ribbons
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Prep time
40 mins
Cook time
20 mins
Total time
1 hour
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Author: Oat&Sesame
Serves: 2
Ingredients
- 2 large portabella mushrooms caps, marinated
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, julienned
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley
- 2 tbsp grated Pecorino Romano or Parmesan
- ¼ cup pine nuts, toasted
- salt and pepper to taste
Marinade- ½ cup sherry cooking wine or any other cooking wine
- 1 tablespoon olive oil
- 2 tablespoons dark soy sauce
- 2 tablespoons white balsamic vinegar (dark is ok too)
Instructions
- PREPARE THE MUSHROOMS
Remove the stems from the mushrooms.
With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture. - PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES
In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
Using a julienne peeler or spiralizer, make the zucchini noodles.
If the zucchini is particularly watery, you can blot it with a paper towel.
Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
Season with salt and pepper. - PUT IT ALL TOGETHER
Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
Plate the mushrooms, top with zucchini tomato mixture.
Sprinkle with toasted pine nuts, cheese and fresh parsley.
3.3.3077
Roasted Portabella Topped with Avocado Rice & Cherry Tomatoes
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Prep time
40 mins
Cook time
40 mins
Total time
1 hour 20 mins
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I neglected to take a photo of this option. I was hungry!
Author: Oat&Sesame
Serves: 2
Ingredients
- 2 large portabella mushrooms caps, marinated
- 1 pint cherry tomatoes, halved
- 1 tbsp fresh thyme, chopped
- 4 tbsp fresh basil chiffonade
- ¼ cup pine nuts, toasted
- salt, to taste
- Aleppo pepper (you can use regular, but Aleppo brings out a complex flavor! You can find it through the photo link below)
Avocado Rice- ½ cup dry long grain brown rice, cooked
- 1 ripe avocado, mashed
- ½ tsp salt, more to taste
Marinade- ½ cup sherry cooking wine or any other cooking wine
- 1 tablespoon olive oil
- 2 tablespoons dark soy sauce
- 2 tablespoons white balsamic vinegar (dark is ok too)
Instructions
- PREPARE THE MUSHROOMS
Remove the stems from the mushrooms.
With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
When your ready to roast the mushrooms, first prepare the rice. Then one that's going, roast mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through. - PREPARE THE RICE
Add rice and water according to package instructions. Add a ¼ tsp salt and bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
When the rice is done, mix in the mashed avocado and add salt to taste. - PREPARE THE PINE NUTS & TOMATOES
In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
Cut the tomatoes in half, place in a bowl and season with salt. Set aside. - PUT IT ALL TOGETHER
Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
Plate the mushrooms, top with rice and sliced tomatoes.
Sprinkle with aleppo pepper and a dash of salt.
Add toasted pine nuts and fresh basil.
3.3.3077
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Read the original on: Oat&Sesame
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