http://www.ordinaryvegan.net/grilled-portobello/
Add caption |
Ingredients
Grilled Mushrooms
- 2 large Portbello Mushrooms
- Sprinkle of salt & ground black pepper
- 1 teaspoon of extra-virgin olive oil
Cauliflower Mash
- 1 medium head of cauliflower, trimmed and cut into small florets
- 1 teaspoon of extra-virgin olive oil
- 1/2 cup vegetable broth
- salt & ground black pepper (or more or less to taste)
- nutmeg (or more to taste)
- sprinkle of cayenne pepper (optional - it definitely adds some heat)
- handful of your favorite fresh herbs (optional)
Instructions
- Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
- Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
- Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
- Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
- Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.