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The Blue & Gray Press | February 25, 2018

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All spiced up: balsamic-glazed portobello mushroom caps

By KARL GERGEL

This is a good vegan recipe for a healthy, well-rounded dinner.

I love using Portobello caps as a replacement for meat because of the mushroom’s unique fleshiness. The quinoa is an excellent source of protein and has a wonderful earthy taste.

For the salad I decided to use endive and baby frisee, but spinach or arugula would work just as well. The dressing is sweet and tangy, so it goes well over strong-flavored, bitter greens.

Ingredients:

2 Portobello Caps
1/2 Cup Red Bell Pepper, diced
1/2 Cup Carrot, diced
1/3 Cup Raisins
1/2 Cup Pomegranate Seeds
Salad Greens
1/2 Cup Dry Quinoa
1 Cup Balsamic Vinegar
1/8 Cup White Sugar
White Wine (Chardonnay is preferable, but any kind will do)
Salt
Fresh Thyme
Extra Virgin Olive Oil

For Dressing:
½ Lemon, juiced
½ Cup 100% Pomegranate juice
1 Tbsp. Extra Virgin Olive Oil
1/8 Cup White Sugar
Cracked Pepper

Directions:

Place raisins in a bowl and cover with white wine. Let soak for about an hour.

Combine 1 cup of water with quinoa in a pot and bring to a boil. Cover and reduce to a simmer for about 15 minutes, or until quinoa turns soft and translucent. After 10 minutes add the bell pepper, carrot, raisins, three pinches fresh thyme, 1 tbsp. olive oil and salt to taste.

In a separate pot, heat balsamic vinegar over high heat for about 5 minutes, or until it has reduced by half.

Add sugar to reduced vinegar, cook for an additional minute and remove from heat to let cool.

Heat oil in a separate pan over medium to medium-high heat and sauté each Portobello cap for five minutes on each side.

Remove from heat and glaze with reduced balsamic vinaigrette. Whisk together dressing ingredients and toss with greens and pomegranate seeds. Serve and enjoy!