Portobello Mushroom Recipe

Prep mushrooms and veg

Clean portobellos by wiping with a damp cloth; remove stems and, if desired, scrape out gills gently with a spoon. Lightly brush both sides of the mushroom caps and zucchini slices with 2 tablespoons olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.

Make rosemary oil

In a small bowl combine remaining 1 tablespoon olive oil with the chopped rosemary and 1/4 tsp salt. Reserve for tossing corn and finishing tomatoes.

Chargrill mushrooms and zucchini

Preheat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Place portobello caps gill-side down first for 3–4 minutes, then flip and grill 3–4 more minutes until tender and nicely charred. Grill zucchini strips 2–3 minutes per side until marked and slightly tender. Transfer to a tray and keep warm.

Blister tomatoes

Heat a dry skillet over high heat. Add the tomatoes and shake the pan frequently until skins blister and just begin to burst (3–4 minutes). Remove to a bowl and toss with 1 teaspoon of the rosemary oil and a pinch of salt.

Roast corn

In the same skillet (or on the grill in a cast-iron pan), add the corn kernels and a drizzle of the rosemary oil. Cook over medium-high heat, stirring occasionally, until browned in spots and slightly caramelized, about 5–7 minutes. Season with a pinch of salt and pepper.

Make glaze: In a small bowl combine tamari, maple syrup, rice vinegar, minced garlic, and sesame oil. Whisk until combined.

Glaze mushrooms and vegetables: In the last minute of grilling or while mushrooms are resting, brush the tamari glaze over the grilled portobellos, zucchini, blistered tomatoes and roasted corn. Return to heat briefly (30–60 seconds) to set the glaze, being careful not to burn the glaze. Taste and adjust seasoning.

Cook potatoes

Place peeled and cubed potatoes into a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are very tender when pierced (12–15 minutes). Drain well.

Heat milk and butter

While potatoes cook, warm the milk and butter together in a small saucepan until butter melts and milk is hot but not boiling.

Mash and season

Return drained potatoes to the pot. Mash roughly with a potato masher (leave a little texture for classic champ). Gradually stir in hot milk and butter until creamy. Fold in sliced spring onions (reserve a little green for garnish), 1 tsp salt and 1 tsp black pepper. Adjust to taste.

Cook veggies: Toss the seasonal vegetables with 1 tablespoon olive oil and 1/2 tsp salt. Roast in a preheated oven at 200°C (400°F) for 12–15 minutes, or steam/sauté until tender-crisp (5–8 minutes) depending on the vegetable. Finish with a squeeze of lemon if desired.

Assemble: Spoon a generous portion of champ potatoes onto each plate. Place one chargrilled tamari-glazed portobello on top or beside the potatoes. Arrange grilled zucchini, blistered tomatoes and roasted corn next to the mushroom. Add a portion of seasonal vegetables.

Finish: Sprinkle chopped parsley or reserved chive greens over the dish and serve with lemon wedges on the side. Serve immediately.