It maybe summer, but sometimes watermelon and cherries aren’t enough. Generally, that’s all I need, let alone even want to eat during the summer months.
Still, I find that menu planning makes life easier. The only problem is I get stuck zipping through books, magazines, and online trying to plan meals for the week and taking account of when we will definitely be eating out.
Here’s an easy winner that lends itself to menu planning. Just roast all of them on Sunday and it should be easy to stick them into an array of places throughout the week. I’ve used them hot as a primary vegetable. Warm. And cold they’ve been featured prominently in salads. Seriously, they make wonderful “bread” for sandwiches that any low-carb and/or high nutrient seeker can enjoy.
Plus they are good for you and if you are like me and make your own salad dressing, then by all means use it as the marinade for these lovely fungi.
Oven Roasted Portabello Mushrooms
2 lbs of Portabello mushrooms stems removed & caps brushed off
6 T. of vinaigrette (preferably homemade)
Pinch of Truffle Salt (optional)
Preheat a shallow baking sheet in oven at 500 F.
Remove gills from mushroom caps. Simply take a spoon and scrape the gills out.
Place vinaigrette in a bowl and add pepper to taste. One at a time place each mushroom in bowl of vinaigrette. Flip the mushroom over so that both sides get some vinaigrette. Remove mushroom from bowl and place in a single layer on the baking sheet.
Sprinkle with a generous portion of truffle salt and roast for seven minutes or until the mushrooms are tender.