Kitchen Cheat Sheet. Chef Alex Bury will share shortcuts, tips, recipes and chef secrets that will help you turn healthy food into healthy fast food. When: Monday August 27th from 7-8:30 p.m. Where: Oakland Whole Foods Market Wellness Club 230 Bay Place, Oakland, CA 94612. 510.834.9800. Oakland Whole Foods is one of only five Whole Foods in the country offering a Wellness Club. The Wellness Club makes healthy eating and shopping easy, and it offers delicious vegetarian suppers on weeknights! Check out all the details here and check out the program in person on August 27!

Perfect Grilled Portobellos

by IsaChandra

Makes 4

Grilling really brings out the juicy best in these Portobellos. Choose firm, light colored mushrooms with fresh, healthy looking gills that spring back when you gently rub your finger across them. Don’t remove the gills, they are loaded with flavor and texture, not to mention they soak up garlic and marinade beautifully. Gently wash your caps before marinating.

Tip: Save your Portobello stems for gravy or broth.

4 Portobello mushrooms, stems removed

For the marinade:

1/2 cup dry white wine
2 tablespoons tamari or soy sauce
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 cloves garlic, minced

For the sandwich:

4 nice sized pieces focaccia bread
A few handfuls baby arugula
Slices of sweet onion (like Walla Walla or Vidalia)
Slices of tomato
A little vegan mayo

Instructions
Place the Portobellos gills up in a rimmed baking sheet.

Mix all the marinade ingredients together and spoon over the Portobellos. Let marinate for at least half an hour, spooning marinade back onto the mushrooms every ten minutes or so.

We’ve never tried one of Isa’s recipes that was not out of this world. Check out her blog and cookbooks by clicking on the image.

Grease up your grill with olive oil and preheat over medium/high. It’s important to keep some oil nearby for brushing the grill throughout the cooking process. You can use a grill brush for it, or a paper towel wadded up and grasped in your tongs. You can also use a spray bottle of oil.

Place the mushrooms gill side up on the grill. Close lid and let mushrooms cook for about 5 minutes, lifting the lid to baste mushrooms with marinade every few minutes. Use tongs to turn the mushrooms 90 degrees to make cross hatched grill marks; cook for about 3 more minutes. Flip mushrooms over and cook for about 3 more minutes. Your cooking time may vary depending on the size of your Portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center with tongs (where the stem used to be) and it’s very soft and juicy.

Remove from heat and let rest for about 5 minutes. This lets the flavors develop a bit and the juices taste even yummier when they are just a little bit cooled down. You can use this time to slice your bread and prep the veggies.

Assemble sandwiches and sink your teeth in.

 

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