Every so often, the Chenail’s have what I like to call a “whatever” night for dinner. (once a week totally falls in the “every so often category, right?) This is an, unstructured, “whatever looks good to you”, “whatever looks good to me”, “whatever the kids will eat” sort of a thing. Leftovers, hotdogs, egg sandwiches, bowl of cereal…everything is fair game. It gives me a night off of planning a dinner – and gives everyone a chance to sort of pick/eat what they’d like. Which for the most part equals no whining and no complaints. As my kids get older, I fantasize that they will be making their dinner on these nights…we’ll see!
We had such a night this past week. Brett wanted a salad (I already had one for lunch), so I cooked him some chicken, baked some sweet potato fries for me and the kids, and delved into the portabella caps that were on sale at Hannafords…a little something for everyone.
Where the recipe came from
I LOVE portabellas…yum, yum, yum. They happen to be one the sandwiches that I order out most often…portabella with roasted red peppers and cheese. So I decided to make a non-sandwich version at home. Brett and I had just had an amazing dinner at City Steam brewery the weekend before, where I had a caprese burger that was soaked in balsamic vinegar, and I decided that would be a great accompaniment to my portabellas.
Making the recipe
As far as I know (thank you Rachael Ray), there are two rules when it comes to portabellas…or mushrooms in general, I suppose. Do not run them under water, and do not salt them until the end of cooking. Being a good follow-directions kinda gal, I used a wet paper towel to get all of the dirt off and didn’t add any salt until they were almost done cooking. Another note…the balsamic vinegar burnt in my pan a little…I have no idea if this is normal, but I soaked it over night and it came off no problem. (Side note…am I the only one who hates having to soak pans overnight? I can’t stand having dirty dishes in my sink in the morning!)
The results
No one else would try this but me, but that was fine! It was absolutely delicious – and I enjoyed every bite!
The recipe
*Note – I’m not giving measurements for this one…it’s too hard. Sprinkle a little bit of everything on the caps and enjoy!
2 large portabella caps
Olive oil
Balsamic vinegar
Garlic powder
Salt and pepper
Roasted red peppers
Mozzarella cheese (I used sliced, but you could use shredded too)
Heat a frying pan at med-high heat. Add 1 tbsp olive oil. Coat the mushrooms with olive oil, pepper, garlic powder and balsamic vinegar and add to the pan.
Cook for a few minutes on each side (3-5), salting at the end. Put the mushrooms on a foil-lined backing sheet and top with roasted red peppers and mozzarella cheese.
Put under the broiler or in the toaster oven for a few minutes until the cheese melts. Enjoy!
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