This is one of my favorite ways to prepare portobello mushrooms. I realize using portobellos as a meat replacement is not exactly an inspired choice. But these mushrooms are especially delicious, so I’m going to tell you about them anyway. :D
Even though we are edging into spring, it’s still cool enough around here that it’s okay to fire up the oven. In the summer these mushrooms can be grilled instead. (And I will envy you, as we don’t own a grill.)
Roasted Portobellos with Roasted Peppers and Blue Cheese
- 4 portobello mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- salt and freshly cracked black pepper
- 2 small red or orange bell peppers (3/4 pound)
- 2 ounces gluten-free blue cheese, crumbled
- Place mushrooms gill side up in a casserole dish. Cover evenly with the oil and vinegar. Divide the garlic and rosemary between the mushrooms and sprinkle generously with salt and pepper. Set aside to marinate for 1-2 hours.
- Using tongs, roast the bell peppers over an open flame until the skin is blackened. Alternatively, cut peppers into quarters and place skin side up on a baking sheet. Place under a broiler until black all over. Once peppers are blackened, enclose them in a paper bag or covered dish to steam. When peppers are cool enough to handle, rub the outside with a towel to remove the blackened skin. Cut into thin strips.
- Preheat the oven to 425°F. Roast the mushrooms for 20-25 minutes.
- Remove the mushrooms from the oven and top each one with one-fourth of the peppers and 1/2 ounce of blue cheese. Return to the oven, and roast an additional 5 minutes, until the peppers are heated through. Serve immediately.
It’s pretty easy to come by jars of roasted peppers if you’d like to skip roasting your own. (But really you should roast your own. It’s fun!)
Mike doesn’t like blue cheese, so sometimes we’ll substitute feta. Or I get cheese and he doesn’t.
I think the mushrooms would work equally well as an appetizer or a main course. Above I served them with mixed spring greens. (The marinade is essentially salad dressing.) If you had some nice gluten-free buns they’d make lovely sandwiches too.
This recipe is shared at Slightly Indulgent Tuesday.
Bonus recipe! The Income Tax Cocktail! This post was all ready to go, but over the weekend I came across this recipe for the Income Tax Cocktail. Which I found amusing and timely. I had to share. Taxation is one of the topics Mike writes about, so it’s actually a frequent topic of conversation in our house. (By “house” I mean small apartment.)
Apparently recipes for this cocktail vary quite a bit. After checking out the above recipe, I also scoped it out in my copy of The Bartender’s Best Friend. I settled on proportions in between the two.
Income Tax Cocktail
- 1 1/2 ounces gin
- 1/4 ounce sweet vermouth
- 1/4 ounce dry vermouth
- 1 ounce orange juice
- 3 dashes of bitters
- Fill cocktail shaker with ice, then add all ingredients. Shake well. Strain into a martini glass. Enjoy!
Makes 1 drink
I like to chill my glasses. Just add ice and water and let sit before you start making your drink. Dump the icewater just before you strain your drink.
I highly recommend Cinzano vermouth (both sweet and dry). That’s why the Martini and Rossi is hiding in the above picture. Avoid it if you can.