This Mushroom dish is made excellent with the use of Marinated Portobello Mushrooms and Tomato Relish a wonderful table addition.

Ingredients: 4-6 large Portobello Mushrooms (use caps only, no stems)

Marinade:

• 1/2 c. Olive Oil
• 2 tsp. finely chopped Shallots
• 1/2 c. Balsamic Vinegar
• 2 tsp. chopped Garlic
• 1/2 tsp. Dijon Mustard
• 2 tbsp. dried, mixed Italian herbs
• 1/2 tsp. Jake's Southwestern Hickory Dry Rub

Tomato Relish:

• Combine and blend in a bowl:
• 1/2 c. diced Plum Tomatoes
• 1/2 c. Olive Oil
• 2 finely chopped Green Onions

To cook Mushrooms:

• 1. Preheat oven to 400 degrees F (200 degrees C).
• 2. In a baking dish, mix the olive oil, shallots, balsamic vinegar, Dijon mustard, mixed herbs, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• 3. Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
• 4. Remove from oven, turn over and slice. Sprinkle with Jake's Southwestern Hickory Dry Rub.
• 5. Combine Marinated Portobello Mushrooms on plate with Tomato Relish

Enjoy.

Alternative Main Meal Marinated Portobello Mushrooms

I classify the Portobello mushrooms as an alternative main meal.  And especially for those who are vegans or have a vegetable centric diet these mushrooms are filling, tasty and make a wonderful meal.  I've used the mushrooms in many settings first cleaning the mushrooms and removing the stems.  I keep the stems aside and dice them so that I can use them later.  Once cleaned I brush on some extra virgin olive oil and season the mushrooms directly if I'm going to use them by themselves.  In the version above I use Italian herbs, shallots, balsamic vinegar, garlic and Southwestern Hickory Dry Rub seasonings.  When I use them separately I don't mix them with anything else I just grill the mushrooms as a main dish especially if I'm making a meat dish like chicken or steaks.  

I've captured a few alternate recipes that I use for the Portobello mushrooms below.  

Garlic and Parmesan Portobello Mushrooms

• 3 large Portobello mushrooms
• 1 ½ tablespoons olive oil
• 2 tablespoons panko bread crumbs
• 2 tablespoons butter divided
• ¼ teaspoon thyme
• 1 clove fresh garlic
• 1 tablespoon grated parmesan cheese

Mushrooms with Tomatoes and Black Pepper

• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large Portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
• 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
• 1/4 cup chopped fresh basil leaves

Stuffed Portobello Mushrooms

• 4 large Portobello mushrooms
• 1 tbsp olive oil
• 1/2 onion chopped
• 4 cloves garlic minced
• 1/2 green bell pepper chopped
• 2 cups spinach chopped
• 4 cocktail tomatoes chopped
• 1/4 cup goat cheese crumbled
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 tbsp hot sauce
• 1/2 cup breadcrumbs
• 1/2 cup shredded mozzarella cheese

Each of these recipes takes advantage of the Portobello Mushrooms and a myriad of mixes either vegetables, parmesan and cheeses.