Canyon Ranch Blog

Roasted Portobello Mushroom with Fire-Roasted Yellow Tomato Puree

Nutrition Information (per serving)

calories
225
protein
7 g
sodium
656 mg
carbohydrates
31 g
fat
10 g
fiber
6 g
cholesterol
0 mg
Servings
4 (2 ea.)
Ingredients

8 lg Portobello mushrooms

Marinade
¼ cup plus 2 Tbsp red wine  vinegar
1 Tbsp Dijon mustard
1 Tbsp cane sugar
¼ tsp freshly ground black pepper
¾ tsp dried basil
¾ tsp dried oregano
½ tsp sea salt
¾ cup water
2½ Tbsp chopped fresh basil
½ Tbsp minced garlic
¼ tsp garlic granules
¼ cup extra-virgin olive oil

1½ med yellow tomatoes, chopped
2 tsp extra virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper
2 Tbsp diced yellow onion
½ Tbsp minced garlic
1 tsp extra virgin olive oil
½ Tbsp finely chopped fresh basil
⅛ tsp cane sugar
½ Tbsp fresh lemon juice

Red Bell Pepper Relish
½ cup diced red onion
⅔ cup diced red bell pepper
½ cup white vinegar
½ tsp sea salt
½ Tbsp cane sugar

Instructions
  1. Preheat oven to 400F. Wash and de-stem mushrooms. Lightly score underside of each mushroom.
  2. Place all ingredients for marinade in a blender container, except for olive oil and puree until smooth and consistent throughout. While blender is running, slowly add all of the olive oil in a steady stream until emulsified in the marinade.
  3. Place mushrooms in a large glass baking dish, pour marinade over mushrooms and marinate for 2 hours in a refrigerator.
  4. In a large bowl, toss yellow tomatoes with 2 teaspoons olive oil, salt and pepper. Spread on a cookie sheet and roast in oven for 35 to 40 minutes, or until golden-brown in color.
  5. In a small sauté pan combine garlic, onion and 1 teaspoon olive oil and sauté until onions are translucent.
  6. Place roasted tomatoes, sautéed onions and garlic, basil, cane sugar and lemon juice in a food processor and puree until smooth.
  7. Combine all ingredients for relish in a small saucepot over medium-high heat and simmer until liquid has evaporated.
  8. Remove mushrooms from marinade and discard excess marinade. Place on baking sheet and roast for 5 to 10 minutes, or until mushroom is soft. Serve 2 mushrooms with 2 tablespoons tomato puree and 1 tablespoon bell pepper relish.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662