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Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupbalsamic vinegar2tablespoonsreduced-sodium soy sauce or Worcestershire sauce¾teaspoondried sage8portobello mushroom caps (3-4 inches in diameter)5tablespoonsextra-virgin olive oil, divided2medium red onions, sliced (about 2 cups)2tablespoonswater¼teaspoonsalt¼teaspoonground pepper¾cuppanko breadcrumbs¼cupcrumbled blue cheese
Cook Mode(Keep screen awake)
Ingredients
⅓cupbalsamic vinegar
2tablespoonsreduced-sodium soy sauce or Worcestershire sauce
¾teaspoondried sage
8portobello mushroom caps (3-4 inches in diameter)
5tablespoonsextra-virgin olive oil, divided
2medium red onions, sliced (about 2 cups)
2tablespoonswater
¼teaspoonsalt
¼teaspoonground pepper
¾cuppanko breadcrumbs
¼cupcrumbled blue cheese
DirectionsCombine vinegar, soy sauce (or Worcestershire) and sage in a small bowl. Place mushroom caps, gill-side up, in a large shallow dish and pour the vinegar mixture into them. Let marinate for about 10 minutes.Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onions, stirring often, until just starting to brown, about 10 minutes. Add water and cook until very soft, 10 to 15 minutes more. Season with salt and pepper and set aside.Preheat oven to 250 degrees F.Place breadcrumbs on a large plate. Make sure the mushrooms are coated on both sides with marinade; dredge them in the breadcrumbs.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 mushrooms, gill-side down. Place a heavy, heatproof plate on top and cook until the breadcrumbs are crispy, pressing on the plate periodically to flatten the mushrooms, about 4 minutes. Remove the plate; add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing once or twice, until the breadcrumbs are golden brown and the mushrooms are tender, about 4 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe out the pan and repeat with the remaining 4 mushrooms and 2 tablespoons oil, reducing the heat if necessary. Serve with the onions and blue cheese.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, November/December 2014
Directions
Combine vinegar, soy sauce (or Worcestershire) and sage in a small bowl. Place mushroom caps, gill-side up, in a large shallow dish and pour the vinegar mixture into them. Let marinate for about 10 minutes.Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onions, stirring often, until just starting to brown, about 10 minutes. Add water and cook until very soft, 10 to 15 minutes more. Season with salt and pepper and set aside.Preheat oven to 250 degrees F.Place breadcrumbs on a large plate. Make sure the mushrooms are coated on both sides with marinade; dredge them in the breadcrumbs.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 mushrooms, gill-side down. Place a heavy, heatproof plate on top and cook until the breadcrumbs are crispy, pressing on the plate periodically to flatten the mushrooms, about 4 minutes. Remove the plate; add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing once or twice, until the breadcrumbs are golden brown and the mushrooms are tender, about 4 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe out the pan and repeat with the remaining 4 mushrooms and 2 tablespoons oil, reducing the heat if necessary. Serve with the onions and blue cheese.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Combine vinegar, soy sauce (or Worcestershire) and sage in a small bowl. Place mushroom caps, gill-side up, in a large shallow dish and pour the vinegar mixture into them. Let marinate for about 10 minutes.
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onions, stirring often, until just starting to brown, about 10 minutes. Add water and cook until very soft, 10 to 15 minutes more. Season with salt and pepper and set aside.
Preheat oven to 250 degrees F.
Place breadcrumbs on a large plate. Make sure the mushrooms are coated on both sides with marinade; dredge them in the breadcrumbs.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 mushrooms, gill-side down. Place a heavy, heatproof plate on top and cook until the breadcrumbs are crispy, pressing on the plate periodically to flatten the mushrooms, about 4 minutes. Remove the plate; add 1 tablespoon oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing once or twice, until the breadcrumbs are golden brown and the mushrooms are tender, about 4 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe out the pan and repeat with the remaining 4 mushrooms and 2 tablespoons oil, reducing the heat if necessary. Serve with the onions and blue cheese.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)321Calories21gFat27gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
