GLAZED PORTOBELLO PESTO PASTA BOWL

SERVES 4 PORTIONS

FOR THE BALSAMIC-GLAZED PORTOBELLOS

4 large portobello mushroom caps, thickly sliced

1 cup (235 ml) water

1/2 cup (120 ml) balsamic vinegar

1 tsp. salt

1/2 tsp. freshly ground black pepper

FOR THE PASTA

3 cups (315 g) whole wheat pasta (or brown rice pasta, if gluten-free)

1 batch of Pesto

1/2 tsp. salt, or to taste

FOR THE ASSEMBLY

1 cup (150 g) halved cherry tomatoes

1/4 cup (35 g) pine nuts

Truffle salt, for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 435kcal
Fat: 14.4g (1.7g S.Fat)
Carbs: 63.3g
Protein: 12g
Sugar: 4.6g
Sodium: 776mg

METHOD

TO MAKE THE BALSAMIC-GLAZED PORTOBELLOS
Put the mushroom slices in a shallow container with a tight-fitting lid. Fill the container halfway with water, balsamic vinegar, salt, and pepper, swish it around, and place it in the refrigerator for 2 hours to marinate.

Heat 1/4 cup (60 mL) of the marinade in a large pan over medium heat. Bring to a simmer, then add the mushroom slices to the pan and cook for 5 minutes per side, or until the marinade has reduced and the mushrooms have browned.

TO MAKE THE PASTA
Cook the pasta according to the package directions, leaving it slightly firmer than usual. Return the noodles to the pot and heat over medium-low heat. Stir the pesto into the pasta until evenly coated, then cook for 2 minutes before seasoning with salt.

TO ASSEMBLE
Divide the pasta and portobello slices among four bowls. Top each bowl with cherry tomatoes, pine nuts, and, if using, a small pinch of truffle salt. Serve right away.

CHIMICHURRI PORTOBELLO TACOS

SERVES

FOR THE CHIMICHURRI PORTOBELLOS

1 cup (20 g) fresh cilantro

1 cup (20 g) fresh parsley

1/4 cup (5 g) fresh oregano

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) red wine vinegar

2 cloves garlic, peeled

1/2 tsp. salt, or to taste

1/2 tsp. crushed red pepper

12 oz. (340 g) portobello mushrooms

FOR THE TACOS

8 corn tortillas

1/2 cup (70 g) minced white onion

1/4 cup (5 g) minced fresh cilantro

1/4 cup (30 g) thinly sliced radishes

1 cup (180 g) cubed avocado

8 small lemon wedges

NUTRITIONAL VALUES

Calories: 201kcal
Fat: 12.4g (2.1g S.Fat)
Carbs: 22.9g
Protein: 4.7g
Sugar: 2.4g
Sodium: 22mg

METHOD

TO MAKE THE CHIMICHURRI PORTOBELLOS
Preheat the grill to 375oF (190oC).

In a blender or food processor fitted with an S-blade, combine the cilantro, parsley, oregano, olive oil, red wine vinegar, garlic, salt, and red pepper. Pulse the mixture until it is mostly smooth, and the herbs have been broken up into small pieces.

Place the portobello mushrooms in a large zip bag or a container with a lid and cut them into 1/2-inch (1.25 mm) slices. Pour the chimichurri sauce over the mushrooms and gently toss to coat evenly. Set them aside for 30 minutes to marinate.

Grill the portobello strips on both flat sides for 4 to 5 minutes, or until the mushrooms are tender and have visible grill marks. If your grill's grates are too wide, consider using a grill pan.

TO MAKE THE TACOS
Warm the corn tortillas for 30 seconds on both sides on the grill to make them pliable. Divide the portobellos among the tortillas, then top with the onions, cilantro, radish slices, and avocado. Serve each taco with a wedge of lemon.

RECIPE NOTES

To transport these tacos, leave the mushrooms in the marinade container and combine your toppings in a jar!

CRISPY PORTOBELLO STRIPS

SERVES 4 SMALL PORTIONS

Mild-flavoured cooking oil, for frying

1/2 lb. (225 g) portobello mushrooms

1/4 cup (30 g) plus

1 tbsp. (8 g) chickpea flour

1/3 cup (47 g) cornmeal

1/4 cup (40 g) gluten-free panko breadcrumbs

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. dried thyme

Pinch of freshly ground black pepper

1 cup (235 ml) unsweetened soy- free non-dairy milk (nut-free, if necessary)

Quicky Marinara Sauce and/or Irresistible Ranch Dressing, for dipping (forgo the ranch dressing if nut-free is necessary)

NUTRITIONAL VALUES

Calories: 139kcal
Fat: 11g (1.3g S.Fat)
Carbs: 8.2g
Protein: 4.2g
Sugar: 1.8g
Sodium: 177mg

METHOD

Heat 1 inch (2.5 cm) of mild-flavoured cooking oil in a cast-iron skillet over medium heat to 190°C/375°F.

Cut the portobello mushrooms into 1/2-inch (1.2-cm) strips. 1 tbsp (7 g) chickpea flour, dusted on the strips

Whisk together the remaining 1/4 cup (30 g) chickpea flour, cornmeal, panko breadcrumbs, onion powder, salt, thyme, and black pepper in a large mixing bowl. Stir in the soy-free non-dairy milk until well combined and there are no dry pockets.

Dip a few portobello strips into the breading mixture, coating them completely but allowing the excess to drip off. Fry for 4 minutes in hot oil, being careful not to overcrowd the pan. Fry for an additional 3 minutes, or until golden brown on the other side.

With a slotted spoon, remove the mushrooms and place them on a paper towel–lined plate to drain. Repeat the dunking and frying until all of the mushroom strips are fried. Serve with Quicky Marinara Sauce and/or Irresistible Ranch Dressing while still hot.