I love mushrooms! I can say with confidence that I could eat them every day. There is just one problem with that, no one else in my family will eat them. For this reason, I do not get to cook them often. I even try to get my boys to taste them time and time again by ordering them when we go out to eat. Same answer: No.
When I saw this recipe, I knew I would have to try it, even if it meant giving most of it away. I am really glad I went for it and you will be too!
Cooking the mushrooms down is very easy, you just have to watch them carefully. Especially if you use a grill pan on your stove top, like I did. Don’t forget to turn your exhaust fan on, as this preparation will create a good deal of smoke. If it is warm and you can grill it outside, that would be ideal.
The second component in this recipe is just as simple as the first. I always have breadcrumbs on hand because I make them myself and freeze them. I combine several different kinds of bread, which I think gives it a great variety of flavors.
This recipe has a perfect ingredient list. It is so delightful and rich in flavor and texture. Truthfully, it would be pretty average if it weren’t for the dressing, it gives the mushrooms a bit of a bite and tang.
This recipe is courtesy of Finecooking.com. It will serve 2 people who will savor every bite and dream of the lemony-garlicky flavor that consumes these delicious mushrooms!
Ingredients for Portobellos with Breadcrumbs
4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
1/4 cup extra-virgin olive oil; plus more for brushing
Kosher salt and freshly ground black pepper
1/2 cup coarse fresh breadcrumbs
1 1/2 tbs. minced garlic
2 tbs. dry white wine
1 tbsp. fresh lemon juice
2 tbsp. finely chopped fresh flat leaf parsley
Pinch of crushed red pepper flakes.
Prepare a grill pan on your oven or gas grill to medium-high.
Brush the portobellos on both sides with oil and season with salt and pepper.
Position a rack in the upper third of the oven and heat it to 350°F.
Grill the portobellos gill side up until grill marks form on one side.
Flip and continue to grill until tender, about 2 to 3 minutes more.
In a small bowl, toss the breadcrumbs with 1 tablespoon of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.
In an 8-inch skillet, heat the remaining 3 tablespoons of the oil over medium heat.
Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.
Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute.
Off the heat, stir in the parsley, red pepper flakes and 1/2 teaspoon of salt.
Arrange the portobellos gill side up on a plate.
Drizzle with the dressing.
Sprinkle with breadcrumbs and serve.
It’s that simple!
Finally planted my herbs!
