DDD #85 – Grilled Portobello Mushrooms and My 1st Anniversary on Youtube – A One Year Retrospective!!

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I did it! My channel is officially one year old! In this episode you will see how I make my grilled portobello mushrooms and, more importantly, get a look back at a year’s worth of rants (and there ARE some rants!), bloopers, blunders, boobs & f bombs.  I hope you laugh!  Thank you for your support this year. This channel would suck for me if nobody watched. And – PLEASE SUBSCRIBE!  Click the image below to watch.

Portobello mushrooms are a great meat substitute.  You can eat them hot or room temperature – in a salad or on a bun.  I sliced mine up & tossed them with the extra marinade & some heirloom cherry tomatoes, arugula & a few scallions.  It was like a vegan steak salad!  Mmmmmm!

Marinated Grilled Portobello Mushrooms

serves 4

INGREDIENTS

4 large portobello mushrooms

1/4 cup olive oil

1/4 cup nice balsamic vinegar

1 TBS sambal oelek or sriracha

1/4 cup soy sauce or tamari

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DIRECTIONS

Cut the stems from the mushrooms & scrape the fine ribs from the bottom – as they can get bitter.

Mix the marinade ingredients & toss the mushrooms in it & let them sit at least an hour.

Heat your grill or dry grill pan until it is very hot.  The mushrooms should sizzle upon contact.  Cook 3-4 minutes on each side.

Serve whole or sliced – any way you prefer.  You can drizzle the extra marinade on them – if you like.  Eat’m up!

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Marinated Grilled Portobello Mushrooms

3 Comments

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

5-26-15 (239)

5-26-15 (216)

vromans back BathingandthesinglegirlCover

5-26-15 (223)

Portobello mushrooms are a great meat substitute.  You can eat them hot or room temperature – in a salad or on a bun.  I sliced mine up & tossed them with the extra marinade & some heirloom cherry tomatoes, arugula & a few scallions.  It was like a vegan steak salad!  Mmmmmm!

Marinated Grilled Portobello Mushrooms

serves 4

INGREDIENTS

4 large portobello mushrooms

1/4 cup olive oil

1/4 cup nice balsamic vinegar

1 TBS sambal oelek or sriracha

1/4 cup soy sauce or tamari

5-26-15 (65)

5-26-15 (67)

5-26-15 (68)

5-26-15 (69)

DIRECTIONS

Cut the stems from the mushrooms & scrape the fine ribs from the bottom – as they can get bitter.

Mix the marinade ingredients & toss the mushrooms in it & let them sit at least an hour.

Heat your grill or dry grill pan until it is very hot.  The mushrooms should sizzle upon contact.  Cook 3-4 minutes on each side.

Serve whole or sliced – any way you prefer.  You can drizzle the extra marinade on them – if you like.  Eat’m up!

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5-26-15 (209)

5-26-15 (217)

5-26-15 (211)

5-26-15 (237)

5-26-15 (234)

Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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These are pretty easy & even more decadent & delicious!  You could make it with real skirt steak or something or, if you are vegan, use a vegan cheese.

It is Christmas week & my badass boyfriend, Miles, is in town.  I have chilled champagne & a warm man under my roof.  I plan to enjoy them both as much as possible so I will just post this as a recipe.  Enjoy!

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Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

Makes two subs

INGREDIENTS

2 hoagie rolls (softer is better than crusty)

1 green bell pepper (or other color) – sliced

1/2 onion – sliced

4 portobello mushrooms – chopped

3 garlic cloves – minced

Provolone cheese or Velveeta or Cheese Whiz or vegan alternative

olive oil

balsamic vinegar

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DIRECTIONS

Heat the oven to 250 degrees.

Heat a tablespoon or so of olive oil in a saute pan over medium heat.  Saute the onions & peppers until soft – maybe 5-10 minutes.  Add garlic and incorporate.  Drizzle with a tablespoon (or more to taste) of balsamic vinegar & separate into two portions in the pan.

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Top with whatever cheese you are using & heat, covered, for a few minutes or until the cheese gets melted.  I used a slice of provolone on each of these.

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Cut your rolls taking care not to cut all the way through them.  Add the mushrooms & cheese & top with more cheese.  I used Velveeta on one & provolone on the other.

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Now wrap them VERY tightly in aluminum foil.  Squeeze these bad boys to about half their original diameter.  Heat them for about 15-20 minutes.

If you make them in advance & want to reheat them – do that at 350 degrees for about 25-30 minutes.

Unwrap them, get a beer & get your fucking eat on all veggie Philly-style!

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