Agaricus bisporus is not the most glamorous name, but that’s what they call this dark brown mushroom in scientific circles. However, to the rest of us they’re known as Portabella or Portobello depending on where you live.
I first was introduced to mushrooms in 1978 at a friend’s house for dinner. Sautéed button white mushrooms in a garlic and butter sauce, these were being served as one of the side dishes. Well that is, “were” as in past tense, before my friend and I ate more than half of these tasty little morsels straight from the pan.
Thus began my affection for this “fun guy” or is it “fungi”… I’ve been preparing these ever since that infamous introduction! I make these as an appetizer, main course or snack – today I’ve prepared them to be served as all of the above.
Roasted Portabella, Tomato & Mozzarella
Here’s what you need… small roasting pan, oven temp 400 degrees, bake time 35 minutes, Serves 4
4 Portabella mushrooms “large”
2 Tomato’s “large”
2 Garlic Gloves
6 Tablespoons balsamic vinegar
¼ Cup Olive Oil
2 Tablespoons fresh Italian oregano
½ Cup Fresh Sweet Basil
1 Teaspoon seasoned sea salt
1 Teaspoon cracked pepper
1 Cup vegetable stock
1 Cup or a ball of fresh mozzarella
Preheat oven to 400. Clean Mushrooms gently with a brush and lay inside roasting pan with tops facing down. Slice tomatoes ¼ inch thick and set alongside mushrooms in roasting pan. Press garlic through garlic press and spread onto mushroom be sure to get inside cap and within the mushroom gills. Take 1 Teaspoon each of Olive Oil and Balsamic Vinegar and dash onto of mushroom caps and gills.
In a bowl combine the vegetable stock, remaining olive oil and balsamic vinegar, as well as the oregano blend together then pouring mixture onto mushrooms and tomatoes. Finally add the sweet basil by layering over the tomatoes and mushrooms. Place in oven without cover and let roast for 30 minutes.
Meanwhile cut the fresh mozzarella into very thin slices about 1/8 of inch. Remove mushroom from oven and with a spoon scoop roasting juices from the bottom of pan and begin basting the mushrooms and tomatoes to marinate. It’s time to begin layering all the ingredients starting with mushrooms at the bottom, then add mozzarella – baste with roasting juices between each layer, add tomato – baste some more, add final layer of mozzarella and baste one more time. Place in oven and let roast for five minutes until mozzarella has melted. Remove from oven and serve immediately.
Something good is coming your way – Buon appetito!