Grilled Portobello Mushrooms

 

Grilled Portobello Mushrooms

So, do you have cavities yet from all of the sweet posts?

Now that Valentine’s Day is past, I thought I would start posting “real” food posts again…not that dessert isn’t ‘real’ food but I think I’m in the minority when I claim that dessert should be the bottom of the food pyramid.

I’m not a red meat eater, so whenever I make my husband steak, I usually scavenge around the kitchen trying to find something for myself to eat…and that ‘something’ usually ends up being a Boca burger. Well, one night, I got tired of doing  that so I decided to actually make a gourmet meal and make grilled portobello mushrooms for myself. I had only had portobellos in sandwiches before but let me tell you, these were incredible! They were juicy and flavorful, and I didn’t feel at all like I was missing out by not eating steak that night.

This recipe would probably work well with the whole portobello caps too, but I used what was on sale (pre-sliced stems) and it was so delicious. I highly recommend this recipe for any vegetarian or non-vegetarian willing to be adventurous.

 

Grilled Portobello Mushrooms

Ingredients

4 large portobello mushrooms, washed, stems cut off and caps cut into slices
1 1/2 Tbsp butter
1 1/2 Tbsp Extra Virgin Olive Oil
1/2 Tbsp lemon juice
2 garlic cloves, minced
black pepper, to taste

Directions

Melt the butter, olive oil, lemon juice, garlic & pepper together in a small saucepan.
Brush the mushrooms generously with the melted butter and olive oil mixture.
On a grill pan, grill the portobello mushrooms for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned.

Source: Adapted from: Southern Food About dot com

Mushroom Risotto

 

Mushroom Risotto

My husband’s absolute favorite side dish is risotto. Given the option of risotto and anything else, he will 100 percent of  the time choose risotto. We’ve both been traveling a lot recently (separately unfortunately), so whenever we’re home together, I find myself making risotto…a lot.

One of the best things about risotto is that depending on what you add to it, the flavor can change so dramatically. With the addition of porcini and baby bella mushrooms, you have this amazing earthy, woodsy flavor.

Thankfully, this risotto is very easy to make, and I love that it’s a way to get Francis to eat vegetables. It’s perfect for my after-work quick-cooking as well as for our fancy-dinner occasions.

Mushroom Risotto

Ingredients

2 Tbsp butter
1 cup Arborio rice
1/4 cup mushroom mix (I used baby bella and porcini mushrooms)
2 Tbsp garlic
3 cups vegetable stock
1/4 cup Parmesan cheese

Directions

In a medium skillet, heat 2 Tbsp butter with garlic on medium-high heat. Add mushrooms and cook 3 minutes longer.
Add Arborio Rice and cook for one minute longer, mixing with other ingredients.
Reduce heat to medium and add vegetable stock, one cup at a time, allowing it to absorb into the rice before adding another cup.
When the last cup of vegetable broth is absorbed and the rice has been cooking approximately 20 minutes (and is soft), add Parmesan cheese and allow it to melt.
Enjoy!