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Grilled Portobello Mushrooms

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR MUSHROOMS AND SAUCE

  • 4 large portobello mushrooms
  • 10 g whole Parmesan
  • 1 tablespoon pine nuts
  • 5 teaspoons balsamic vinegar
  • 6 tablespoons and 4 teaspoons extra virgin olive oil
  • 4 sprigs of thyme
  • freshly ground pepper
  • salt and 1 teaspoon of salt

REMAINING INGREDIENTS FOR SAUCE

  • 160 g tomatoes
  • 50 g shallot
  • 200 ml cream, min. 31 %
  • 2 tablespoons dry white wine
  • 1 tablespoon coarsely chopped basil
  • 1 tablespoon finely chopped chives
  • ground pepper

MUSHROOM INSTRUCTIONS

  • 1
    Preheat the oven to 180 °C.
  • 2
    Clean the mushrooms, cut off the stems, place the caps upside down on a cutting board, and stick pine nuts and broken cheese into them. Drizzle with olive oil, vinegar, season with salt and pepper, and add thyme leaves.
  • 3
    Heat olive oil in a pan, place the mushroom caps upside down on it, and cook them over medium heat for 2 minutes. Then transfer them to a baking sheet, place in the preheated oven, and bake for 8 minutes.

SAUCE INSTRUCTIONS

  • 1
    Cut the tomatoes, remove the tough core and seeds. Finely dice the flesh. Clean and finely chop the shallot.
  • 2
    Heat olive oil in a pan over high heat, sauté the shallot, pour in the wine and let it reduce.
  • 3
    Pour in the vinegar, let it reduce, add cream, salt, and freshly ground pepper, and cook for 1 minute, stirring constantly.
  • 4
    Add the tomatoes, let cook for 1 minute, then remove the pan from the heat. Stir in the herbs and season with salt and pepper to taste.
  • 5
    Pour the sauce onto a plate and place the roasted mushroom on top.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

INGREDIENTS FOR MUSHROOMS AND SAUCE

REMAINING INGREDIENTS FOR SAUCE