Wednesday, August 27, 2008

Grilled Portobello Mushrooms

Around our house lately we've been trying to increase our intake of veggies and fish, and reduce our intake of meat. I found this article from the NY Times really interesting and helpful in our pursuit of a healthier diet! By default we've been buying less meat with all the great summer produce and trying to eat only organic/cage-free/antibiotic-free meat (which is rarely on sale!).

This grilled portobello mushroom recipe was great for showcasing those tasty summer veggies. It had such a fresh taste...and surprise, surprise, we didn't even miss the meat!



Grilled Portobello Mushrooms with Artichoke Puree and Roasted Corn and Tomato Topping
(Source: Shape, July 2008)

For the Artichoke Puree:
3/4 cup artichoke hearts, drained and rinsed
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1 tsp bottled minced garlic
sea salt

For the Corn-Tomato Topping:
2 large tomatoes, seeded and diced (about 2 cups)
2 tsp extra-virgin olive oil
1 tsp bottled minced garlic
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley
2 ears corn, in their husks
sea salt and freshly ground pepper

For the Mushrooms:
2 tbsp extra-virgin olive oil
4 large portobello mushrooms, stems and gills removed
sea salt (optional)

1. Place the artichoke hearts, oil, thyme, garlic, and a small pinch of salt in a blender and pulse until smooth. Add more salt to taste. Set aside.


2. Preheat the grill to medium heat. Meanwhile, place tomatoes in a bowl and drizzle with oil. Add garlic, basil, and parsley and toss gently to combine. Set aside.


3. When grill is hot, cook the corn, turning frequently, about 10 minutes, or until husks are charred and pulling away from cobs. Let stand until cool, then strip husks and remove silk by rubbing with a dish towel. Cut kernels off cob and toss them with tomato mixture; sprinkle with salt and pepper.


4. While the corn is cooling, grill the mushrooms. Pour oil into a small dish. Using a pastry brush, lightly coat both sides of each mushroom with oil. Place mushrooms on grill, gill side down, for about 8 minutes. Flip mushrooms and continue grilling for 6-8 minutes more, or until edges begin to brown. Lightly sprinkle with salt, if desired.


5. On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn-tomato topping and serve.



A mushroom, topped with 3 T of artichoke puree, and 3/4 cup of the tomato corn mixture is just 4 Weight Watcher points! Yum!

1 comment:

Christy Parker said...

Fantastic recipie Christie! I'm enjoying it right now. I made a few adjustments...just because the market only had mini-portabellos...so I sliced them up, grilled them, then mixed everything together and served it over spinach.
Hope you, Jake, and Deac are well! /cp