Hey Everyone, I am finally back with a new recipe, and a little bit of an update! I have moved to Nashville, I accepted a position at Vanderbilt, and have been getting adjusted to the new life. I have a backlog of recipes to post, and hopefully starting this summer I will be working on new recipes for you all! This recipe is super easy, and you can make these as elegant as you want! Portobello Steaks are the perfect fancy dinner, but they are also perfect for your next Barbecue!
For this recipe you are going to need four large Portobello Mushrooms. You can either remove the stem yourself or buy just the caps, the choice is yours. Clean them to make sure all of the dirt is off of them. Set them aside in a shallow dish.
Make the Marinade:
To make the marinade whisk together 1/3 Cup Tuscan Herb Balsamic, 1/4 Cup Italian Herb Olive Oil, 1/2 tsp Fresh Ground Black Pepper, 1/4 tsp Truffle Salt, and 3 cloves minced Garlic. Pour into the shallow dish with the Portobello Caps, and brush the tops with marinade. Let sit for 10 minutes, flip the mushrooms over and brush with marinade, let sit for additional 10 minutes. While Mushrooms are marinating, cook Garlic Chive Pappardelle Pasta according to Package directions.
I live in an apartment, so my little grill pan will have to do. I could have also just used the Cast Iron Pan, but I wanted grill marks. Heat grill pan over medium-high heat, and brush with Canola Oil. Cook the Portobello Caps for about 3 minutes on each side until they caramelize or are a deep golden brown. While cooking, brush with additional marinade in order to infuse with more flavor.
When the Mushrooms are done, cut into strips and serve over Pasta, garnish as you like. I chose to saute Diced Green Peppers in the remaining marinade.
- 4 Large Portobello Mushroom Caps
- ⅓ Cup Tuscan Herb Balsamic
- ¼ Cup Italian Herb Olive Oil
- 3 Cloves Garlic, minced
- ½ tsp Fresh Ground Black Pepper
- ¼ tsp Black Truffle Salt
- 2 Tbsp Canola Oil
- 1 Package Pappardelle Garlic Chive Pasta
- Clean Portobello Mushroom Caps, and set aside in a shallow dish.
- Whisk together Balsamic and next 4 ingredients.
- Pour over the Portobello Caps and brushing to cover, let sit 10 minutes, before flipping caps over and brushing with marinade and letting sit additional 10 minutes.
- While Mushrooms are marinating cook pasta according to package directions.
- Heat a Cast Iron Skillet or Grill pan over medium-high heat, brush with 2 Tbsp Canola Oil.
- Cook Mushrooms for about 3 minutes on each side until the begin to caramelize or turn a deep golden brown.
- Slice the Mushroom Caps and serve over pasta.