Grilled Portabello Mushrooms

Grilled Portabello Mushrooms Recipe from Jordan with Mustard Herb Sauce

Region / culture: Jordan | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Portabello Mushrooms are a delicious and savory dish that is perfect for vegetarians and meat-lovers alike. The meaty texture of the portabello mushrooms makes them a great substitute for meat in many dishes. In this recipe, the mushrooms are grilled to perfection and topped with a flavorful mustard herb sauce and crispy fried leeks.

History

Portabello mushrooms have been a popular ingredient in cooking for centuries. They are native to Italy and have been used in Italian cuisine for generations. Grilling the mushrooms brings out their rich, earthy flavor and creates a delicious dish that is perfect for any occasion.

Ingredients

4 portabello mushrooms, 4 oz (113 g)
0.5 cup olive oil
1 cup mustard herb sauce

Mustard herb sauce

0.5 cup demiglace
0.5 lb (227 g) unsalted butter, cut into pieces
1.5 tsp dijon-style mustard
1 tsp fresh sage, chopped
0.25 tsp garlic, minced
1.5 tsp olive oil

Fried leeks

1 bunch leeks, julienne, soaked in water
4 cup canola oil
0.25 cup flour, seasoned with salt and pepper

Garnish

0.25 cup red bell pepper, diced
0.25 cup romano cheese, grated

How to prepare

Preheat the grill until it is hot.
Brush the mushroom tops with oil and sprinkle them with salt and pepper.
Grill the mushrooms until they are slightly soft.
Spoon 0.25 sauce onto each of 4 serving plates.
Mound the leeks in the center and top them with the mushrooms.
Garnish with red pepper and cheese.

Mustard herb sauce

Boil the demiglace until it is reduced by half.
Add butter, one piece at a time, stirring constantly.
Remove from heat and whisk in the mustard.
In a small saucepan, simmer sage and garlic in oil until they are soft.
Add the sage and garlic mixture to the sauce and season with salt and pepper.

Fried leeks

Preheat the oil in a deep-fryer to 350°F (177°C).
Drain the leeks.
Dredge the leeks in flour and deep-fry them in batches for 25 to 30 seconds.

Variations

Add some chopped fresh herbs, such as parsley or thyme, to the mustard herb sauce for extra flavor.
Top the mushrooms with crumbled feta cheese or blue cheese for a tangy twist.
Substitute the fried leeks with crispy bacon or sautéed onions for a different texture.

Cooking Tips & Tricks

Make sure to brush the mushroom tops with oil before grilling to prevent them from sticking to the grill.

- Be sure to grill the mushrooms until they are slightly soft but still firm to the touch.

- The mustard herb sauce adds a delicious flavor to the dish, so be sure to make it according to the recipe.

- The fried leeks add a crispy texture to the dish, so be sure to fry them until they are golden brown and crispy.

Serving Suggestions

Serve the Grilled Portabello Mushrooms with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Grilling the mushrooms adds a smoky flavor to the dish and creates a delicious charred exterior.

Ingredient Substitutions

If you don't have portabello mushrooms, you can use cremini mushrooms or button mushrooms instead.

- If you don't have demiglace, you can use beef or vegetable broth as a substitute.

- If you don't have fresh sage, you can use dried sage instead.

Make Ahead Tips

You can prepare the mustard herb sauce and fried leeks ahead of time and store them in the refrigerator until ready to use. Just reheat the sauce and leeks before serving.

Presentation Ideas

Arrange the grilled portabello mushrooms on a platter and drizzle with extra mustard herb sauce for a beautiful presentation. Garnish with fresh herbs and a sprinkle of grated cheese.

Pairing Recommendations

Grilled Portabello Mushrooms pair well with a glass of red wine, such as a Pinot Noir or Merlot. They also go well with a side of garlic bread or roasted potatoes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled Portabello Mushrooms contains approximately 350 calories.

Carbohydrates

Each serving of Grilled Portabello Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Grilled Portabello Mushrooms contains approximately 30 grams of fats.

Proteins

Each serving of Grilled Portabello Mushrooms contains approximately 5 grams of proteins.

Vitamins and minerals

Portabello mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.

Alergens

This recipe contains dairy (butter, cheese) and gluten (flour). It may also contain soy (in the demiglace) and mustard.

Summary

Grilled Portabello Mushrooms are a nutritious dish that is high in fats and calories but also contains important vitamins and minerals.

Summary

Grilled Portabello Mushrooms are a delicious and nutritious dish that is perfect for any occasion. The meaty texture of the mushrooms, paired with the flavorful mustard herb sauce and crispy fried leeks, creates a dish that is sure to impress. Enjoy this dish as a main course or as a side dish to your favorite meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was an excellent cook, and her meals always left me craving more. On that particular day, as we sat on her porch sipping iced tea and chatting about life, she mentioned that she had a new recipe she wanted to try out for dinner.

"Grilled Portabello Mushrooms," she said with a twinkle in her eye. "I got the recipe from a cooking magazine, and it sounds absolutely delicious."

I was intrigued. I had never tried cooking with Portabello mushrooms before, but I was always up for a culinary adventure. Martha handed me the magazine, and as I read through the ingredients and instructions, I could already taste the savory flavors dancing on my tongue.

That evening, as Martha fired up the grill and prepared the mushrooms, I watched in awe. The aroma that wafted through the air was tantalizing, and I couldn't wait to take my first bite. When the mushrooms were finally ready, we sat down at her dining table and dug in. The taste was even better than I had imagined - smoky, earthy, and utterly delicious.

As I savored each mouthful, I knew that this recipe would become a staple in my own kitchen. Martha graciously shared the recipe with me, and I made a mental note to try it out as soon as I got back home.

Over the years, I have made Grilled Portabello Mushrooms countless times, each time tweaking the recipe to suit my own tastes. I have added a sprinkle of fresh herbs here, a drizzle of balsamic glaze there, and each variation has been met with rave reviews from my family and friends.

But the recipe itself will always hold a special place in my heart, as it reminds me of that wonderful summer day with Martha by the lake. It symbolizes the joy of discovering new flavors, the pleasure of sharing a meal with loved ones, and the magic of creating something delicious from simple ingredients.

I remember the first time I made Grilled Portabello Mushrooms for my grandchildren. Their eyes widened in surprise as they took their first bite, and then they grinned with delight. "Grandma, this is amazing!" they exclaimed in unison. And in that moment, I knew that I had passed on not just a recipe, but a cherished memory that would live on in their hearts for years to come.

So here's to Grilled Portabello Mushrooms, a dish that has brought me endless joy and satisfaction. May it continue to grace my dining table for many more years to come, and may its delicious flavors always remind me of the simple pleasures of good food and great company.