Grilled Portobello Mushrooms With Tomato Sauce Recipe - Cooking Index
Grilled Portobello Mushrooms With Tomato Sauce Recipe - Cooking Index
| 2 | Mushrooms | |
| 1 tablespoon | 15ml | Portobello mushrooms (medium) stems removed and wiped clean |
| 1 teaspoon | 5ml | Olive oil |
| 1 teaspoon | 5ml | Kosher salt |
| 2 tablespoons | 30ml | Black pepper tomato sauce |
| 3 | Extra-virgin olive oil | |
| 5 | Garlic cloves - thinly sliced , (up to 4) | |
| 1 teaspoon | 5ml | Plum fresh or canned tomatoes - diced small |
| 1/4 teaspoon | 1.3ml | Kosher salt |
| 1/3 cup | 78ml | Black pepper |
| 1/2 cup | 118ml | Dry white wine |
| 6 | Water or chicken broth or low-sodium canned chicken broth | |
| Fresh basil leaves - cut into chiffonade | ||
| Shaved parmesan cheese - optional |
Prepare the grill or preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or on a grill and cook until they are deeply browned, about 4 minutes per side. Remove from the heat. When the mushrooms are cool enough to handle, thinly slice them on an angle and set aside.
To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2-3 minutes. Add the tomatoes, salt and pepper and cook until tomatoes are soft and stew-like, about 4-5 minutes. Add the wine and cook for 5 minutes more. Add the broth and cook until the liquid has reduced by half, about 5 minutes more. Add the reserved mushrooms and the basil and cook until the mushrooms are warmed through, about 1 minute. Serve plain or with shaved Parmesan cheese over pasta or polenta.
Yield: 4 servings
RECIPE FOR HEALTH SHOW #RHC217, TV FOOD NETWORK
Source:
RECIPE FOR HEALTH SHOW #RHC217
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