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Roasted Portobello Mushroom with Fire-Roasted Yellow Tomato Puree

Time:
1.5 hours
Difficulty:
Easy
Serves:
4 People
Overhead view of roasted portobello and tomato puree.

Ingredients

8 lg Portobello mushrooms

Marinade
1/4 cup plus 2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp cane sugar
1/4 tsp freshly ground black pepper
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp sea salt
3/4 cup water
2 1/2 Tbsp chopped fresh basil
1/2 Tbsp minced garlic
1/4 tsp garlic granules
1/4 cup extra-virgin olive oil

1 1/2 med yellow tomatoes, chopped
2 tsp extra virgin olive oil
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
2 Tbsp diced yellow onion
1/2 Tbsp minced garlic
1 tsp extra virgin olive oil
1/2 Tbsp finely chopped fresh basil
1/8 tsp cane sugar
1/2 Tbsp fresh lemon juice

Red Bell Pepper Reslish
1/2 cup diced red onion
2/3 cup diced red bell pepper
1/2 cup white vinegar
1/2 tsp sea salt
1/2 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.

Nutrition

Calories 225
Protein 7g
Sodium 656mg
Carbohydrates 31g
Fat 10g
Fiber 6g
Cholesterol 0mg
Servings 4 (2 ea.)