FBC2015 Appetizer Contest: Portobello Mushroom Pomodoro by Superman Cooks
Do you have a favourite to win yet? Don’t be so quick to judge, we’re not done yet! Keith and Jackie of Superman Cooks are stirring up the competition with a shareable appetizer, perfect for celebrating summer.
Portobello Mushroom Pomodoro
Prep time: 10 mins | Cook time: 15 mins
This ode to the Portobello and summer vegetables is loaded with flavor. It is vegetarian and can be served as an entrée or as a shared appetizer.
Ingredients
1 Portobello mushroom cap
1 medium onion
6 cherry tomatoes
2 ounces goat cheese (to taste)
1 TBSP pine nuts, toasted
1 small zucchini
1 TBSP balsamic vinegar
2 TBSP olive oil
Fresh chives
Method
Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.
In a sauté pan heat 1 tbsp olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)
Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).
To prepare the plate, slice zucchini into very thin circles and arrange on plate in a “shingled” fashion as shown.
Place mushroom on top of zucchini and top with caramelized onions.
Quarter cherry tomatoes and place on top along with crumbled goat cheese.
Top with chopped chives and pine nuts.
Right before serving, drizzle with balsamic vinegar.
Prep time: 10 mins | Cook time: 15 mins
This ode to the Portobello and summer vegetables is loaded with flavor. It is vegetarian and can be served as an entrée or as a shared appetizer.
Ingredients
1 Portobello mushroom cap
1 medium onion
6 cherry tomatoes
2 ounces goat cheese (to taste)
1 TBSP pine nuts, toasted
1 small zucchini
1 TBSP balsamic vinegar
2 TBSP olive oil
Fresh chives
Method
Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.
In a sauté pan heat 1 tbsp olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)
Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).
To prepare the plate, slice zucchini into very thin circles and arrange on plate in a “shingled” fashion as shown.
Place mushroom on top of zucchini and top with caramelized onions.
Quarter cherry tomatoes and place on top along with crumbled goat cheese.
Top with chopped chives and pine nuts.
Right before serving, drizzle with balsamic vinegar.
Follow Keith and Jackie online at Superman Cooks and on Twitter, Facebook and Pinterest!
We developed Superman Cooks to share our culinary journey with you. Our food tells the story of our relationship and our life together. Our recipes do not follow a particular diet. They are not always healthy, organic, or trendy, but they do taste good. We try to use local, natural, and sustainable ingredients when possible. Most importantly, we strive to help you to make great meals for your family and friends.
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Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!
