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Lilly’s Table

 
 
Arugula Parmesan Salad
Cherry Wild Rice
© Lillys-Table.com Photo of Parmesan-Walnut Portobellos
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Parmesan-Walnut Portobellos

from Parmesan Walnut Portabellos with Cherry Wild Rice & Arugula Salad, the Week of July 6, 2014.
View the previous or next recipe for this meal.

A slightly luxurious way to do up a portobello. Seared or grilled portobellos are stuffed with a sprinkle of parmesan and crumble of nuts.

Ingredients

  • 2 portabellos, rinsed and wiped dry
  • 1 clove garlic, finely minced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons walnuts, crumbled
  • 1 teaspoon balsamic vinegar

Serving Size: 2 People

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Preparation Instructions

Pour the olive oil in a skillet over low heat. Add the garlic and shimmer for a couple of minutes until the olive oil has absorbed the garlic flavors. Pour the garlic oil into a separate pan.

Add the portobellos, stem side down, into the skillet. Increase the heat to medium-high. Cover with a lid and sear for 4-6 minutes. Flip it over and drizzle in the garlic oil, the parmesan and walnuts. Cover with a lid and sear for 4-6 minutes until the cheese is melted.

If you want more of a golden finish, place under the broiler for just 1-2 minutes until the cheese is bubbly and golden. Watch it carefully as you will be sad if it burns.

This also works well on a grill. You can simmer the garlic oil in advance and carefully added into the center of the mushroom after it has seared stem down. Just be sure not to drip it and cause a flare up.