Thursday, September 8, 2011

Easy Portobello Mushroom Saute from

When I paid $5.99 per pound (ouch!) for these mushrooms, I had the intention of making portobello mushroom burgers. When that recipe didn't come together, I went for this one. It's easy, non-time consuming but the cheese really makes it. As Ken and the kids say - "Cheese makes everything better."

  •  3 tablespoons olive oil, divided
  • 1 1/2 tablespoons garlic flavored olive oil
  • 1/4 onion, cut into chunks
  • 2 portobello mushroom caps, sliced
  • salt and black pepper to taste
  • freshly grated Parmesan
  • freshly grated Asiago cheese
  1. Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. 
  2. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) 
  3. Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. 
  4. Sprinkle generously with Parmesan and Asiago cheeses.

No comments: