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!
- 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
Special Portobello Mushroom Salad Recipe
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.
How to Clean Portobello Mushrooms
Though mushrooms contain lots of healthy nourishment, it could be dangerous for our health and life if it will not be prepared perfectly, and cleaning is the most important part which should be followed properly. Many of us haven’t exact idea about how to clean portobello mushrooms properly and what is the accurate way. Here, we have shared a video with complete guidelines.
How to clean Port0bello Mushroom Before Cooking
Have a look in this fastest and easiest recipe,
- 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.
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