I seem to be out of sink with my new group blog site, so I will be starting to post in the evening for the next day and see how that works. So this post is a bit late if you already looked on 'Daily Painter Originals'.
Portobello mushrooms are delicious. Pop it into a covered dish stem side up (cut the stem flush with the cap gills) drizzled with a mix of olive oil, balsamic vinegar, minced onion and some dried herbs like oregano and baked at about 375 degrees F. for approximately 20 minutes. Once baked I add some grated cheese (asiago is nice, or what ever you have on hand) on top, put the lid back on and place it back in the oven for about 5 minutes or until the cheese melts. You can turn off the oven and leave it covered in the oven until you are ready to eat it, either as an appetizer (2 people can share on large cap) or if it is a vegetarian main course have it with a salad etc.
Here is my 'basic' Baked Portobello Mushroom recipe:
Bake in covered dish at 375 degrees F. for approximately 20 minutes
1 large Portobello mushroom cap, stem trimmed (or 2 smaller caps)
Mix together and pour or spoon over the gill area:
1 to 2 TBSP of olive oil
1/2 to 1 TBSP of balsamic vinegar
1/2 tsp dried herbs (like oregano, or an Italian Herb mix)
1 tsp of finely minced onion
Once cooked remove from oven and add:
2 TBSP of grated cheese, or a couple of slices
Cover gill area with cheese and pop back into the oven, covered, for 5 minutes, or until cheese is melted (*turn oven off and leave it in until you are ready to eat it. It tasted even better if allowed to stay in oven, heat off, for another 10 to 15 minutes. It seems to take on a 'meaty' taste.
SOLD
10x10 oil on canvas. (no cooking time required)