Portobello Mushrooms are very dense, filling, and what we would call "meaty" (I apologize to Vegetarians and Vegans alike as my reference might be inappropriate considering it is a Veggie type meal). Nevertheless, we can agree that Portobellos make a great substitute for meat in meals.
Mushrooms and potatoes are always fantastic but do not skip the shallot vinaigrette for this. This adds the extra zip. Complete Vegetarian "Sheet Pan" meal using "Olive the Best" Milanese Gremolata Olive Oil, Garlic Olive Oil, Madagascar Black Pepper Olive Oil and Barrel-Aged Red Wine Vinegar.
Preheat oven to 400 degrees F
Remove stems from mushrooms, cut in half or bake whole. Brush cap and bottom of mushroom with Milanese Gremolata Infused Olive Oil, season with salt and pepper.
Roast mushroom for about 10 minutes and then flip them over to cook for an additional 10 minutes.
Baked in 400 degrees F
Cut potatoes in half or quarters, place in a large bowl. Add EVOO, salt, rosemary and toss until potatoes are well coated.
Place potatoes on a foil covered baking sheet and spread so potatoes can roast evenly.
Bake for an hour or until browned and crisp, flip with spatula in-between cooking so that they brown evenly.
Remove potatoes from the oven and season with salt to taste.
Oven at 400 degrees F
Wrap shallot in foil – back for 35 minutes, let cool peal and mince.
Combine shallot, vinegar, EVOO, cilantro, sugar, mustard, salt and pepper in a large bowl, stir and whisk well.
Serve to top your mushrooms or potatoes
Ingredients
Directions
Preheat oven to 400 degrees F
Remove stems from mushrooms, cut in half or bake whole. Brush cap and bottom of mushroom with Milanese Gremolata Infused Olive Oil, season with salt and pepper.
Roast mushroom for about 10 minutes and then flip them over to cook for an additional 10 minutes.
Baked in 400 degrees F
Cut potatoes in half or quarters, place in a large bowl. Add EVOO, salt, rosemary and toss until potatoes are well coated.
Place potatoes on a foil covered baking sheet and spread so potatoes can roast evenly.
Bake for an hour or until browned and crisp, flip with spatula in-between cooking so that they brown evenly.
Remove potatoes from the oven and season with salt to taste.
Oven at 400 degrees F
Wrap shallot in foil – back for 35 minutes, let cool peal and mince.
Combine shallot, vinegar, EVOO, cilantro, sugar, mustard, salt and pepper in a large bowl, stir and whisk well.
Serve to top your mushrooms or potatoes
Recent Comments