While visiting some friends in Syracuse a couple of weeks ago, I had the chance to partake of food from one of my favorite Syracuse restaurants - Dinosaur BBQ. While Dinosaur has lots of delicious meat options, what really caught my tastebuds this time was their grilled portobello caps. So over the Labor Day holiday, I decided to try my own version. Since I didn't have a grill handy, I had to settle for broiling - but if you have a grill, you can certainly throw these on the barbie instead of under the broiler!
Once the mushroom caps are ready, you can serve them as a main dish, put them on a bun with a tomato and other condiments and serve as portobello burgers, or slice and use as a side dish. If you have leftovers, slice and warm in the microwave or on the stove, then serve over pasta or a creamy risotto.
Broiled Portobello Mushroom Caps (4 servings)
4 large portobello mushroom caps
1/3 c. olive oil
1/3 c. balsamic vinegar
1/4 c. chopped sweet onion
4 cloves garlic, minced
2 tsp. salt
1 tsp. freshly ground black pepper
1 T. dried cilantro
grated parmesan cheese (to taste)
1. Set portobello caps gill side up on a broiling pan.
2. Combine olive oil, balsamic vinegar, onion, garlic, salt, pepper, and cilantro. Drizzle over mushroom caps and allow to sit for at least 1 hour.
3. Heat oven to broil and broil mushrooms for 7-8 minutes.
4. Sprinkle parmesan cheese over each mushroom cap and broil an additonal 6-7 minutes.
5. Serve and enjoy!
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