Portobello mushrooms are so versatile and delicious. The ingredient also lends itself nicely to low effort, fast meals. This recipe combines sauteed onions and garlic with grilled, marinated portobellos.
3 Tbsp balsamic vinegar
1 Tbsp extra vergin olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp ground or finely chopped rosemary
2-3 Portobello mushrooms
3–4 medium onions
2-3 cloves garlic, finely chopped
12 oz Fresh Spinach (washed and dried), rough chop, if desired
Salt & pepper
Heat 1 1/2 tbsp olive oil in large skillet over medium heat
Add sliced onion then spinkle with salt and pepper and stir
Reduce heat to med low and add garlic.Stir every 3-4 minutes for about 20-25 minutes until very tender. Once very tender and slightly brown, reduce heat to very low and stir periodically until ready to add spinach.
While onion is cooking, combine marinade ingredients in a large container that will fit two or 3 portobello mushrooms and that can be tightly sealed
Seal container and shake marinade vigorously
Add 2 or 3 portobellos, seal container, then gently shake and flip a number of times in order to coat all portobellos.
Heat grill to high heat (I use a George Foreman grill, but if using a charcoal or gas grill then you may wish to lower heat and place on tinfoil). Reserve marinade for onion and spinach.
Let marinate for about 10-15 minutes
Set mushrooms on grill and leave covered for about 5 minutes. Flip and cook another 3-4 minutes, then serve.
Back to sauteed onion…turn heat to med/high and add washed, dried spinach. Stir to incorporate with oil and onion. Add oil if necessary.
After most of the spinach has wilted, stir in marinade from mushroom. Only let cook another minute or two, then put into a serving bowl to cool. Try to stop the spinach from cooking as soon as possible in order to keep lively bright green color.
Serve spinach next to or over mushrooms and enjoy!
This accompanies well with mashed potatoes, corn on the cob, or other grilled vegetables – especially grilled tomatoes. Yum!
Comment below! Let us know what you think or share suggestions.
It’s summer, and it’s the day before Father’s Day, so the barbecue is certainly getting a lot of use the next few months. Today, I wasn’t feeling so well having just recovered from spending all day in bed yesterday due to what I suspect was food poisoning. That’s why I needed to do something relatively lite, low fat and low cal but still hit the barbecue. Having a couple of kids in the house and far too much mozzarella, I thought why not try barbecuing a gluten free pizza. By just slicing some polenta, it seemed like no effort at all.
Please note, I performed this recipe on a George Foreman outdoor grill. It’s become one of my favorite ways to cook since I’ve had it. If cooking with a traditional charcoal grill or gas grill, I recommend setting tin foil or another implement over the grates to prevent the polenta from possibly falling through.
1 brick or tube of pre-made polenta
3/4 tbsp olive oil
Heat grill to high
Oil a baking pan then sprinkel with Goya Adoba
Slice polenta to 1/3 inch thickness
Arrange slices on the oiled, seasoned baking dish
Now, arrange polenta slices on grill
Cover grill and let sear for about 8-10 minutes, until nice grill marks appear on underside
Flip and let sear on other side for about 3-4 minutes, covered
Dollop each slice with pizza sauce and sprinkle with cheese
Cover and let cheese melt for about 3 minutes
Serve and enjoy!
Of course, you can accompany this with any vegetable, but why not grill that too. Grilled squash, asparagus, carrots, etc., would be great. Just marinate any vegetable in some olive oil, salt and seasonings, then slice to desired thickness and let it grill.
Sound good? Please let everyone know what you think or if you have some cool allergy free pizza ideas by commenting below.
I live for finding new tastes. Whether it’s doing generations old recipes a new way or picking up dishes from other cultures that are completely foreign to me.
I love the Modernist recipe with turkey soup, smoked mashed potatoes, deconstructed pumpkin pie and red hot ale.
Perhaps other parents of kids with food allergies agree, but I think we are masters of deconstruction. The very nature of managing food allergies is to deconstruct every meal we have ever known, every box of prepared food we come across and every entree we will face in the future.
Deconstructing a dish is the first step to creating an interesting, or in our case a necessary, alternative.
So, I post this link because it is fun and provides some new ways to do thanksgiving that your family may find interesting. Have fun deconstructing and coming up with your own alternatives this Thanksgiving. Please share any interesting recipes you find or come up with and I’d be happy to post them for the allergy free group to enjoy.
After a typical breakfast, where the boys asked for
* Apple juice
* and an Apple
Tannia and I were preparing food for the remainder of the day. While Tannia was preparing a ton of fresh limes for the freezer, for use in our Vitamix shakes, some pulp dropped into her cinnamon applesauce. She loved it and shared it with me. I gotta say, a zesty applesauce with cinnamon was one of the best, if not the only, things I could taste with the sinus congestion I’m fighting.
There’s no recipe here, just sharing our zesty applesauce revelation. Now back to our regularly scheduled program…this morning we’re cooking our gluten free bread (this time with rice flour) and potato leek soup.
If you have any other allergy free gems to share, please comment below.
I have been playing with this recipe for a while, and think I finally have something yummy. Over the summer, humidity made most of my baked goods flop, and somehow, the traditional cure of adding a bit more flour didn’t seem to work very well. Since I can’t find egg and rice free bread at stores, I have found a breadmaker to be a simply indispensable kitchen gadget. Whenever there is fresh bread around, I don’t need to worry about what to make the kids for breakfast or pack for a day out. It’s so easy to forget how versatile a good slice of bread can be! I’m sure this recipe can be modified for a traditional oven, but the breadmaker seems to be an energy efficient way for us to make just one loaf at a time.
This bread is a little denser than the traditional fluffy artisan breads, but its firmness works well for sandwiches. I will try to recreate this
Put the ingredients in the bread maker in the following order:
1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey or agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
2 fake eggs
1 1/2 cups sorghum flour
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
Set your bread machine program for 1.5 loaf medium crust on the gluten free setting.
Gluten free dough generally looks more like pancake batter than a traditional bread dough, so don’t panic if it looks too gooey.
After the mix cycle, pull out the dough so you can remove the blade, then put the dough back in and let it bake. It comes out fairly light in color, but once the machine says its done, pull the bread onto a cooling rack and wait ten minutes before cutting into it. The ten minute wait is hard, but worth it.