Tag: portobello

Teriyaki Mushrooms

I’m a big mushroom fan. I love all types of the fungus, well, except for the poisonous variety that’s growing in my backyard. The funny thing is, my husband never really got to appreciate them growing up because his mother is severely allergic. I found this out soon after my marriage, when we gathered for sheva brachot dinner. They were serving some kind of mushroom knish, which may or may not have been disguised as meat. My mother in law took one bite and her throat swelled up like a balloon. I don’t remember much after that, but I DO remember that every time I tried to make dinner with any kind of ‘shroom, my new husband gave me this are-you-really-going-to-serve-me-fungus-for-dinner look. But instead of putting one of my favorite veggies on the back burner, I taught him to love them. This is one of the ways.

Making these delicious teriyaki portobello mushrooms, is such a joke, you won’t believe your eyes, or your taste buds, when you eat them. Such a simple preparation and they taste fabulous. I always turn to this “recipe” when I need a quick side dish for Shabbat dinner. The platter always gets polished off to the last drop.

Teriyaki Porobello Mushrooms

6 medium portobello mushrooms
2-3 tbsp extra virgin olive oil
2-3 tbsp teriyaki sauce (I use La Choy brand)
kosher salt, to taste
freshly ground pepper, to taste
toasted sesame seeds, for garnish
chopped scallions or chives, for garnish

Method:

Preheat oven to 400 degrees. Gently clean the portobello mushrooms with a damp paper towel and trim the stem, if needed. Cut into slices. Place all the portobello slices onto a baking sheet and drizzle with olive oil. Using your hands, stir the mushrooms immediately, so that they are well coated (if you don’t stir right away, the olive oil soaks right into the mushrooms). Drizzle the teriyaki sauce over the slices and mix with your hands to coat. Season with salt and pepper and bake for 20-25 minutes, stirring occasionally, until mushrooms are tender and caramelized. Garnish with sesame seeds and scallions or chives.

Other Mushroom Recipes:

crockpot mushroom barley stoup
spinach stuffed mushrooms
portobello burgers with sundried tomato aioli
portobello pizza

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Portobello Burgers with Sundried Tomato Aioli


When Dena from Chai & Home contacted me about a collaboration between Jewish bloggers to celebrate summer recipes, I was more than happy to join the team. I love the opportunity to work with and promote other bloggers, especially those that share the same traditions and customs as me. “A Very Jewish Summer Week” has been underway since Monday, with fun and exciting posts ranging from tablescapes to summer camp packages.

You can join in on the fun, by visiting the following blog posts:

Monday: Evoking Childhood Shabbat Memories on YentaMamas
Tuesday: Shabbat Style: Alfresco Orange Tablescape on Chai&Home
Wednesday: Summer Camp Care Packages on MadeByMamaleh
Thursday:  Grilled Portobello Burgers with Sundried Tomato Aioli by ME ;)
Friday: Ceviche & Champagne on Bisstyle. English translation here.

When I thought about what kind of recipe to post as part of a weeklong summerfest, I just knew it had to involve grilling. It doesn’t hurt that my newly purchased grill pan was waiting to be broken into! Well what better way to celebrate “A Very Jewish Summer Week” than with the  quintessential American summer food – burgers. Burgers, especially grilled ones on the BBQ, are a summer staple in our culture. When you think of summer BBQ’s – burgers and hot dogs are the very first things that come to mind. They cook up rather quickly on a hot grill, and paired with some fresh lettuce, tomato and onion, make the perfect summertime meal.

The only problem with featuring an authentic burger on “A Very Jewish Summer Week” is that as an observant Jew who keeps kosher, cheeseburgers are a no-no (we don’t eat milk and meat together). I’ve never been to McDonalds or Burger King, and I’ve never tried a slice of melted cheese on a beef patty.

So what’s a kosher blogger to do? I decided to celebrate both my Jewishness, and the joy of Summer BBQing with something even better. A grilled portobello burger with all the fixings. With the Nine Days (a period of mourning in which observant Jews abstain from eating meat). soon approaching, we’ll be thankful for this delicious vegetarian take on a summer classic!

Now, back why you’re all here. The burger. I decided on a portobello mushroom cheeseburger because thick and meaty portobellos are the perfect stand-in for beef in a vegetarian sandwich. They also lend themselves really well to grilling. To take this vegetarian burger over the top, I topped it off with some sundried tomato aioli, the perfect complement to grilled mushrooms. The addition of mozzarella cheese, beefsteak tomatoes, bitter arugula and red onions leaves nothing behind. One bite of this heavenly sandwich and you’ll forget what meat burgers are all about!

UPDATE 10/2/13: This recipe won 2nd place in The Mushroom Channel’s Swap It or Top It Contest. To watch me make the burger for News 12 Brooklyn, click here.

Grilled Portobello Burgers with Sundried Tomato Aioli

portobello mushrooms
olive oil
salt & pepper, to taste
mozzarella cheese
arugula
beefsteak tomato
red onion
burger bun
sundried tomato aioli, recipe follows

Method:

Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side. While the mushroom is still on the grill, top with slice of mozzarella cheese.

If desired, toast the burger bun on the grill. Top with sundried tomato aioli, arugula, portobello mushroom with cheese, tomato & red onion.

VARIATION: For added flavor, you may marinate the mushrooms for several hours in some Italian dressing, garlic-infused olive oil, or any marinade of your choice.

Sundried Tomato Aioli

1/2 cup mayo
3 sundried tomatoes packed in olive oil
1 tbsp olive oil from sundried tomato jar
1 clove garlic
juice of 1/2 lemon
s&p to taste

Method:

Add all ingredients to a blender or food processor and puree until smooth.

1 year ago: kid-friendly dirty rice
2 years ago: easy strawberry shortcake

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Low Carb Portobello Pizza

Every once in a while, I like to take a break from eating too much carbs. They just make me so tired and lethargic. Stopping to eat them also makes me tired and lethargic. But after I get over those first few days of transitioning, I am high-energy and light on my feet.

Ever since I can remember, I’ve been battling my weight. You name the diet and I’ve probably tried it. Weight watchers (meetings and all), check. Suzanne Somers, check. Atkins, check. South Beach, triple check. The Low GI Diet, check. My Own Version of a Diet, quadruple check. The Seafood ie SEE FOOD Diet, yeah!! lol. Through all my dieting, I have definitely learned about my body, and I found that the diets that work best for me are the low (but not NO) carb diets. “No” carb diets definitely take off the pounds, but the second you go off of it, you gain everything back. “Low” carb diets, on the other hand, help you regulate your blood sugar so that you don’t have cravings and you stay full for longer. You don’t feel deprived since you can incorporate some healthy carbs.

I learned to swap certain foods for their healthier counterparts, as opposed to eliminating them altogether and feeling deprived (which only leads to cravings and cheating). For instance, I’ll have a small baked sweet potato, instead of  mashed potatoes. Or if I really want to be good, mashed cauliflower. Since I absolutely LOVE pizza (who doesn’t), I sometimes substitute Tumaro’s Gourmet LOW CARB Tortilla’s for the crust (or you can use 1/2 of a whole wheat pita) or, my all time favorite recipe – portobello mushroom pizza.

Portobello mushrooms are so meaty and hearty. They work great in this recipe because they really fill you up, without filling you out! You can get creative with toppings, using onions, peppers, or whatever you would put on traditional pizza. I love the taste of the spinach because I almost feel like I’m eating lasagna.

Portobello Mushroom Pizza

1 portobello mushroom
marinara sauce of your choice (or plain tomato sauce for even less carbs)
1 handful of thawed frozen spinach
oregano
garlic powder
shredded mozzarella cheese

Method:

Preheat your toaster oven to 400. Line your oven tray with foil and grease with cooking spray. Turn mushroom upside down and remove stem. Clean with a damp paper towel (never wash mushrooms, they absorb all the water). Pour some marinara sauce into the cavity. Squeeze the thawed spinach so that there is no excess water and spread on top of marinara sauce. Sprinkle with garlic powder and oregano. Top with cheese. Bake for 20-25 minutes. If needed, toast or broil for 1-2 minutes to crisp up the cheese.

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