Portobello mushrooms are delicious sautéed but take on a beefy flavor when grilled. Many people use them in place of burgers when they want a meat-free meal. Another way to make them faux grilled is to sauté them whole. This causes the mushroom to cook on medium high heat and the natural water steams out of the mushroom. When it does, the natural sugars start to caramelize. While they will not take on a smokey-grilled flavor, they will become more tasty. And this is a convenient way to cook them without a grill.
I used the bounty of summer produce - placed on top of a bed of pureed garbanzo beans. (In the future, I will skip the step of pureeing the beans and just used them whole.) This makes a delicious, meatless meal.
Vegetable Topped Portobello Tops - makes 4 servings
4 portobello mushrooms, stems removed
1-2 garlic cloves, minced
1 small onion, sliced
1/2 summer squash, sliced in half rounds
1/2 zucchini, sliced in half rounds
1 ear fresh corn, shaved from cob
1 cup garbanzo beans, rinsed
2 T balsamic vinegar
2 T olive oil
2 T canola oil
salt and pepper
In a large skillet, heat olive oil and onion, squash, zucchini, corn and garlic. Heat until the vegetables are tender. Season with salt and pepper.
Rinse garbanzo beans and puree in food processor until smooth OR just rinse and drain beans. Set aside.
In a separate skillet, heat canola oil. Place the mushroom caps in the hot pan. Cook a few moments until sizzling and turn over. Cook each side for 2 minutes more until the mushroom starts to wilt and is tender.
Place mushroom on a plate and top with pureed beans or whole beans.
Divide vegetable mixture among mushrooms.
Spritz with balsamic vinegar. Serve.