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  • Grilled Portobello Mushrooms With Tomato Sauce

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    Grilled Portobello Mushrooms With Tomato Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 med Portobello mushrooms, stems removed and wiped clean
    • 1 Tbsp. Extra virgin olive oil
    • 1 tsp Kosher salt
    • 1 tsp Black pepper
    • 2 Tbsp. Extra-virgin extra virgin olive oil
    • 3 x Garlic cloves, thinly sliced, (up to 4)
    • 5 x Plum fresh or possibly canned tomatoes, diced small
    • 1 tsp Kosher salt
    • 1/4 tsp Black pepper
    • 1/3 c. Dry white wine
    • 1/2 c. Water or possibly chicken broth or possibly low-sodium canned chicken broth
    • 6 x Fresh basil leaves, cut into chiffonade Shaved Parmesan cheese, optional

    Directions

    1. Prepare the grill or possibly preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or possibly on a grill and cook till they are deeply browned, about 4 min per side.
    2. Remove from the heat. When the mushrooms are cold sufficient to handle, thinly slice them on an angle and set aside.
    3. To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is warm, add in the oil. Add in the garlic and cook till it is golden brown and lightly toasted, about 2-3 min. Add in the tomatoes, salt and pepper and cook till tomatoes are soft and stew-like, about 4-5 min. Add in the wine and cook for 5 min more. Add in the broth and cook till the liquid has reduced by half, about 5 min more. Add in the reserved mushrooms and the basil and cook till the mushrooms are warmed through, about 1 minute.
    4. Serve plain or possibly with shaved Parmesan cheese over pasta or possibly polenta.
    5. Yield: 4 servings
    6. serving(including plain polenta but not Parmesan) (Courtesy of Todd English
    7. "The Olives Table")

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