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.
Canyon Ranch Culinary Cool: Meet Ethan Kerr
Chef de Cuisine Ethan Kerr, from Canyon Ranch Lenox,  is more than a creative foodie - ...
Read More
Sesame-Crusted Salmon & Sesame Orange Sauce
Flavorful. Easy. Bright. This entree is equal parts healthy and zesty thanks to simple ...
Read More
Summer Fruit Parfait
Nutrition Information (per serving) calories 140 protein 4 ...
Read More
Raspberry Lime Smoothie
Raspberries don't need to be in season to enjoy this
Read More
Shrimp with Green Apple Chipotle Salsa
Tart green apples and shrimp unite in this unique appetizer or entree
Read More
Cranberry Pear Crisp
Use what's in season to create a dessert your holiday dinner guests won't soon forget
Read More
Apple Cranberry Salmon Salad
Use in-season fruits to make this light and satisfying dish
Read More
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
In the Canyon Ranch Kitchen: How to Make Salsa
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