Saturday, January 16, 2010

Sweet and Spicy Portabella Mushrooms (Serves 2)

This was one of those days where I just fell into a groove and everything I tried worked. I just wanted to roast some portabella mushroom as an appetizer to go along with the wine my wife and I were drinking. I really wasn't inclined to cook and hence was thinking what do to even as I added oil to the skillet. What turned out eventually was inspiring and very delicious for the palate indeed.

The ingredient list went on increasing as the ideas kept popping in my mind. After preparing the dish, I couldn't wait to jot down on a piece of paper what all I had used lest I forget, approximating the measurements very close to the what fingers were measuring.

I ended up both roasting and baking the mushroom with a variety of ingredients. The aroma from the roasted mushrooms, herbs and cheese was very enticing, and we really enjoyed it with the red wine. Hope you like it as well.

1 large portabella mushroom
1 tsp rosemary leaves
1 1/2 tbsp extra virgin olive oil
1/4 tsp dried oregano leaves
salt and pepper to taste
3/8 tsp cayenne pepper
2 tbsp Panko bread crumbs or regular bread crumbs
1 tsp honey
3 tbsp grated store bought mozzarella cheese
1 tsp sweetened dried cranberries

Pre-heat oven to 350 degrees F.

Cut the portabella mushroom lengthwise with thickness of just around 1/2 an inch. On a skillet on medium heat, add the extra virgin olive oil, and then the rosemary, oregano, cayenne pepper and just as they start to heat add the mushroom as well. After sauteing for a couple of minutes, sprinkle some salt on the mushroom and add the bread crumbs. Cook on medium for a few minutes as the herbs, spices and bread crumbs mix well with the mushroom. Turn the fire off.

On a baking sheet lay the mushroom pieces along with all the herbs and crumbs from the skillet. Gently rub honey on top of the mushroom pieces so that each of the pieces get some coating of the honey. Bake for 3-4 minutes, at which point you add the grated cheese on top of the mushroom and bake for another 2 minutes or so until the cheese is melted on top.

Take it out of the oven and place it on a serving plate. Garnish with dried sweetened cranberries and serve hot. Chewing on the mushroom, you will be greeted by the hot taste of the cayenne pepper followed by the sweetness from the honey and berries, and then the flavor of the mushroom with the herbs and cheese takes over. Made my wife happy, which is priceless!

Health Rating: Medium

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