{"id":131899,"date":"2024-06-17T18:48:12","date_gmt":"2024-06-17T22:48:12","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=131899"},"modified":"2024-06-17T18:48:12","modified_gmt":"2024-06-17T22:48:12","slug":"mushroom-monday-portobello","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=131899","title":{"rendered":"Mushroom Monday &#8211; Portobello"},"content":{"rendered":"<p>Recipe from Joe Scrizzi<\/p>\n<p>Portobello mushrooms are the same as button mushrooms. Portobello is the adult version of the button varietal and cremini (baby bello) is the teenage form of a portobello. Button mushrooms which are white are considered toddlers, cremini are teenagers and portobello, adult version with a darker cap. As mentioned in a previous article, mushrooms are a blank canvas in the sense of how you marinate and cook with it.<\/p>\n<div class=\"su-image-carousel  su-image-carousel-columns-3 su-image-carousel-has-spacing su-image-carousel-has-lightbox su-image-carousel-has-outline su-image-carousel-adaptive su-image-carousel-slides-style-default su-image-carousel-controls-style-dark su-image-carousel-align-none\" style=\"max-width:500px\" data-flickity-options='{\"groupCells\":true,\"cellSelector\":\".su-image-carousel-item\",\"adaptiveHeight\":true,\"cellAlign\":\"left\",\"prevNextButtons\":true,\"pageDots\":true,\"autoPlay\":3000,\"imagesLoaded\":true,\"contain\":false,\"selectedAttraction\":0.007000000000000000145716771982051795930601656436920166015625,\"friction\":0.25}' id=\"su_image_carousel_69f419884e903\"><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.2.jpg\" data-caption=\"\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.2.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.2.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.2-300x225.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.2-768x576.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><div class=\"su-image-carousel-item\"><div class=\"su-image-carousel-item-content\"><a href=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.1.jpg\" data-caption=\"\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.1.jpg\" class=\"\" alt=\"\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.1.jpg 1000w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.1-300x225.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/MM_6_17_24.1-768x576.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/a><\/div><\/div><\/div><script id=\"su_image_carousel_69f419884e903_script\">if(window.SUImageCarousel){setTimeout(function() {window.SUImageCarousel.initGallery(document.getElementById(\"su_image_carousel_69f419884e903\"))}, 0);}var su_image_carousel_69f419884e903_script=document.getElementById(\"su_image_carousel_69f419884e903_script\");if(su_image_carousel_69f419884e903_script){su_image_carousel_69f419884e903_script.parentNode.removeChild(su_image_carousel_69f419884e903_script);}<\/script>\n<p>2 Portobello mushroom caps, stem removed, wiped<\/p>\n<p>Olive oil<\/p>\n<p>Balsamic vinegar<\/p>\n<p>Fresh garlic, peeled, whole clove or chopped<\/p>\n<p>Fresh spinach<\/p>\n<p>Butter<\/p>\n<p>Parmesan or Romano cheese, shredded\/grated<\/p>\n<p>Sun dried tomatoes, packed in oil, drained, patted dry, chopped<\/p>\n<p>Salt &amp; pepper, to taste<\/p>\n<p>&nbsp;<\/p>\n<p>There are multiple ways of prepping these caps. I went a quick and simple way, by removing the stems (save for later use), gently wiping top with a damp paper towel to remove any dirt.<\/p>\n<p>Add 1 T of olive oil and 1 T of butter to a medium saucepan, add 4 garlic cloves and cook until they start to sizzle. Add 2 handfuls of fresh spinach, stir to coat and cook down to reduce by half.<\/p>\n<p>Meanwhile, drizzle olive oil, balsamic vinegar, salt and pepper generously over both caps (gill side). Refrigerate 15 mins or until spinach is cooked down.<\/p>\n<p>At this point you can bake at 350deg. F. for 15 mins. or place on low to medium grill (as I did). I keep the grill lid partially open as not to overcook\/burn the tender caps. Grill rounded side down first, so the marinade can steam within the gill area (infusion process). Once the caps start to reduce a bit, carefully flip over. Admire the grill marks for a good sear. Once you flip the cap back over, top with roasted garlic cloves, spinach, (sundried tomatoes). Cover to heat through. Garnish with grated cheese and Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>Notes<\/u><\/strong>:<\/p>\n<p>Mushroom caps are very versatile in many ways. Marinated and grilled just as is. Sliced thick (steaks), serve over pasta or plated with veggies for a meatless option, Used a pizza crust, endless possibilities.<\/p>\n<p>This didn\u2019t come out very photogenic, however it was damn tasty and made 2 meals.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Joe Scrizzi Portobello mushrooms are the same as button mushrooms. Portobello is the adult version of the button varietal and cremini (baby bello) is the teenage form of &hellip; <a href=\"https:\/\/www.thevalleyledger.com\/?p=131899\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Mushroom Monday &#8211; Portobello<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":131902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-131899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2024\/06\/Portobello.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/131899"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131899"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/131899\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/131902"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}