Soapstone Griddle Indoor Electric Cooktop Mushroom

This is a nice combo that is quick + easy served with a side salad! Substitute long, slender green beans for the asparagus and serve with mashed potatoes for a heartier meal!

Portobello Stacks

4 large Portobello mushroom caps, stems removed

4 cloves garlic, chopped

4 Tablespoons virgin olive oil

4 teaspoons Balsamic vinegar

4 thin slices red onion

4 thick slices tomato

1 handful fresh basil, chopped

Salt + pepper

 

Place mushroom caps on a plate stem side up. Spread chopped garlic evenly over the mushroom caps. Pour a tablespoon of oil and a teaspoon of vinegar evenly over each mushroom cap. Place a slice of onion on each mushroom cap then top off with a slice of tomato. Sprinkle the tomato toppers with basil, salt + pepper.

 

Cook Portobello Stacks on a preheated stove top griddle without turning for 10-15 minutes until the mushrooms are tender.

 

Asparagus

2 pounds asparagus, trim ends

3 Tablespoons extra virgin olive oil

Juice of 1 lemon

Salt + pepper

 

Coat preheated stove top griddle with olive oil. Grill asparagus until crispy tender (about 5 minutes depending upon thickness). Toss in a dish with lemon juice and season with salt + pepper.