This post will not include a diatribe about the heat. Everyone is well aware and sick of it in some form or fashion. I do feel I’ve nearly exhausted my zero-oven required, quick & easy meals. Among them ~ red beans & rice w/andouille, assorted grilled sandwiches, BLT’s, Spanish beef & rice, breaded chicken tenders and Bolognese’ with angel hair (the sauce simmered all day and the aroma reminded me of a lazy fall Saturday, awaiting a football game in sweats…aaaaahhhhh…). This week includes pepper beef, chicken and pepper lo mein (big on the peppers this week, they were on sale ), and a new one for me ~ slow-cooker lasagna. Lasagna is one of my favorite dishes of all time & I can’t wait to discover if the slow-cooker method garners the flavors and consistency I’m accustomed too. I will let you know!
In the meantime, these Portobello caps really hit the spot for me this evening. I started with fresh herbs, butter (for flavor) and olive oil. Heat butter and/or oil until the herbs are a little aromatic, then add the mushroom caps. Sear on both sides, pressing down somewhat so the mushroom cooks tenderly throughout. If desired, serve with balsamic vinegar reduction.
Herb-Seared Portobello Caps
1/4-1/2 c. fresh herbs, chopped or sheared (I used Lemon Thyme, basil, Curley Parsley and rosemary)
1-2 t. butter (for flavor, olive oil only can be used if desired)
Extra Virgin Olive Oil
Kosher salt and black pepper to taste
Gently rub mushroom caps with a damp paper towel, then dry. Melt butter or heat EVOO in pan and add herbs. Turn up the heat a little then add mushroom caps. Press down slightly and cook 2-4 minutes on each side (depending on size), adding salt & pepper while cooking. I turned mine a couple of times. Mushrooms should be tender all the way through, but still very juicy.