Grilled Portobello Mushrooms

February 27, 2021 / Lyn Jones / 0 Comments

INGREDIENTS

Marinade:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon Diamond Crystal kosher salt

Mushrooms:

  • 4 large portobello mushroom caps
  • Olive oil spray
INSTRUCTIONS
  • In a small bowl, whisk together the marinade ingredients.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
  • Brush the gill side with the marinade.
  • Heat a 2-burner griddle, a grill pan or an outdoor grill on medium heat. Grease the grill.
  • Place the mushrooms, gill side down, on the pan. Press gently to flatten. Grill 5 minutes.
  • While the gill side is grilling, brush the tops of the mushrooms with the marinade.
  • Flip the mushrooms. Grill 4-5 minutes on the second side, until browned and tender. Serve immediately.



	
			
	
Balsamic Oven-Roasted Root Vegetables
		
	

				January 3, 2021 / Lyn Jones / 0 Comments	

	
These root vegetables start to caramelize in the oven along with the vinegar, which concentrates their flavours and brings out a subtle sweetness. This method makes the vegetables taste amazing with hardly any work!


I love these so much that I eat them cold, straight from the fridge, as a snack. No joke! They’re also excellent on salads or served as a side for breakfast and lunch (not just dinner) – so it’s a great excuse to roast up a big batch to use all week long


Ingredients

3 beetroots (small to medium-sized), peeled & chopped

4 parsnips (medium-sized), peeled & chopped

3 carrots (medium-sized), peeled & chopped

1 red onion (medium-sized), peeled & chopped

1 tablespoon of cooking oil

1/2 teaspoon of granulated garlic

1/4 teaspoon of dried Italian seasoning (or your favourite dried herbs)

Sea salt, to taste

Black pepper, to taste

Crushed red pepper, to taste

1 tablespoon of high-quality aged balsamic vinegar


Pre-heat the oven to 180 degrees. Peel and chop the beets, parsnips, carrots, and onions into medium chunks. (I like to prep the beets first since they turn my cutting board & knife red, so I can give those utensils a rinse, then quickly move on to the other veggies.) Lay the veggies out on a large rimmed baking sheet and drizzle with cooking oil.


Mix everything around with your hands so the oil coats all the vegetables then season with granulated garlic, Italian seasoning, sea salt, black pepper, and crushed red pepper. Toss everything again to make sure the seasonings are well distributed, then add more if necessary.


Drizzle or shake the balsamic vinegar on top of the root vegetables, then pop in the oven. Bake for 45-55 minutes, or until all the vegetables are fork tender (the beets usually take the longest to cook), stirring once half-way through.


Notes & Tips


    

  • If you want to decrease the cooking time, chop the veggies into smaller pieces and bump the heat up to 425 degrees. Check them after 20 minutes or so and then pull them out when the beets are fork-tender.
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