Thursday, May 12, 2011


I don't know what it is, but I've been on a total Portabella kick lately, so you can only imagine my disappointment when my family didn't order the amazing sounding grilled portabella and goat cheese appetizer this past Sunday on Mother's day. (I was deep in convo with my sisters and brother in law and missed the whole ordering of the apps process) Luckily, portobella are easy to come by and even easier to prepare.

Like with most foods, the dream team combo for portobella is garlic, olive oil, and onions. (I like red onions best)

I'd imagine these would taste even better if I had marinated them for a few hours, but since I hadn't planned ahead, I improvised and still found them to be quite tasty...

3 Portabella Mushroom caps (washed)
stems of portabella finely chopped
1 small red onion (or half of one large red onion) finely chopped
4 garlic cloves minced
1/2 cup Extra Virgin Olive Oil
sea salt and pepper to taste


1-Lighly coat pan with EVOO and and heat under medium heat
2-Add portabella to pan
3-Mix onions, chopped stems, garlic, rest of EVOO and pinch of sea salt in bowl and poor over portabella in the pan
4-Cook portabella on either side for about 3 minutes or until done
5-add sea-salt and pepper to taste

I enjoyed over a bed of Arugala with brown rice pasta with organic marinara sauce on the side. Next time, I'm going to re-create the appetizer I never got to try and add goat cheese to the mix!