Roasted Portobello Mushroom with Fire-Roasted Yellow Tomato Puree

Written by 
The Canyon Ranch Kitchen

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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.