Grilled Portabella Mushroom Tacos

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Here is a hearty meatless taco. The surprising flavor combinations work well together and give a unique twist to a Mexican favorite.

Ingredients

Truffle Aioli
1 Tablespoon champagne vinegar
1 head garlic, roasted
¼ shallot, minced
1 Tablespoon white truffle oil
1 cup mayonnaise

Mushrooms
6 large Portabella mushrooms
¼ Cup olive oil

Caramelized Onions
1 red onion, sliced
1 yellow onion, sliced
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup fresh orange juice (3 to 4 oranges)

Tacos
12 (4-inch) corn tortillas
6 large radishes, thinly sliced
2 cups pea shoots

Directions

Truffle aioli
Slice the top off a whole head of garlic and place on a sheet of aluminum foil large enough to completely wrap the garlic head. Drizzle with olive oil and wrap up the head tightly in the aluminum foil. Place on grill while heating grill for mushrooms. Next, place vinegar, roasted garlic, shallot, and truffle oil, in a food processor and pulse several times to create a chunky paste. Add mayonnaise and process until well-combined. Cover and place in refrigerator until needed for tacos.

Grilled mushrooms
Heat grill to medium high heat. Meanwhile remove stems from portobellos and discard. Place mushrooms, olive oil, salt, and pepper in one gallon sealing plastic baggie and gently shake to coat mushrooms. Place mushrooms onto hot grill gill side up and cook for four to five minutes. Turn mushrooms over and cook for another four to five minutes. Remove from grill and tent with aluminum foil. After about ten minutes, slice them into approximately twenty-four ½-inch thick pieces, cover once again with foil and set aside.

Caramelized onions
Heat a large sauté pan over medium high heat and add olive oil. Add onions, salt and pepper and sauté for three to five minutes. Reduce heat to medium and continue to cook until they have turned a nice light brown color. Once onions are caramelized, add fresh orange juice and continue to cook for about fifteen minutes.

Tacos
Warm tortillas and hold in a tortilla warmer or in aluminum foil until ready to serve. Assemble tacos by adding approximately one tablespoon of truffle aioli to the center of the tortilla from end to end creating a line. Place caramelized onions on top of the truffle aioli and then place two slices of grilled mushrooms on top of mushrooms. Garnish with several slices of radish and five or six sprigs of pea shoots. Serve with a wedge or two of lime to squeeze on tacos.

Portabella Burgers with Roasted Red Pepper, Avocado and Chèvre

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If you are trying to cut back on the amount of red meat you eat but still crave a burger, here is a great alternative. Not only does this “burger” taste fantastic, it is also very filling. Here’s what I did:

Ingredients

1 large red bell pepper
¼ cup olive oil
¼ cup Balsamic vinegar
2 tablespoons Worcestershire sauce
2 cloves finely minced garlic
Kosher salt
Fresh ground pepper
4 Portabella mushroom caps (approximately 3 – 4 inches in diameter)
1 avocado sliced
4 ounces fresh goat cheese (allow to come to room temperature)
4 firm hamburger buns

Directions

Slice red pepper in half and remove seeds. While gas grill is heating, place red pepper on grill over direct heat to roast. After pepper has become blistered and charred in spots, remove pepper from grill and place in plastic zip lock style baggie. Allow to cool. When pepper has cooled enough to handle, remove skin, quarter, and set aside.

While peppers are cooling and grill is coming to temperature, whisk together olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a non-reactive bowl. Wash and destem mushrooms. Add mushrooms to bowl and completely cover with mixture. Remove and allow to rest a few minutes to absorb seasoning.

Grill mushrooms over medium high heat with gills facing up for about 4 to 5 minutes, flip and grill an additional 3 to 4 minutes. Remove from grill and place on bun so underside of mushroom is facing up. Top with red pepper, avocado slices, and goat cheese. Serve immediately.

Portabello, Broccoli, and Red-Pepper Melts

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Susan and I like to have at least one day a week when we do not eat meat so I am always trying new ideas and recipes in that regard. Tonight’s meatless meal was very delicious and extremely satisfying. Here’s what I did:

Ingredients

1 head broccoli florets (about 2 cups)
2 tablespoon olive oil
Kosher salt and ground pepper
4 portabello mushrooms sliced about ½ inch thick (stems removed)
2 red bell peppers seeds removed and sliced into strips
¼ cup mayonnaise
2 cloves garlic crushed and then minced
4 thick slices sourdough bread sliced about 1″ thick
4 ounces Gouda cheese, shredded

Directions

Spread broccoli out on 9 x 17 jelly roll baking sheet. Drizzle with olive oil and season with salt and pepper. Broil, tossing occasionally, until broccoli begins to char, about 6 minutes.

 

 

Add mushrooms and bell peppers to sheet, and toss again to mix vegetables. Return to broiler and broil, once again tossing occasionally, until vegetables are tender; about 10 minutes more. Remove from broiler and set aside.

 

 

While vegetables are broiling, combine mayonnaise and garlic in a glass bowl. You may want to season with salt and pepper. Place bread on another baking sheet and divide mayonnaise garlic spread between the bread slices and spread evenly. Top with vegetables, then cheese. Broil until cheese is melted and lightly browned, about 5 minutes.