Portobello Mushroom Recipe
Grilled portobello, tomato jam, fresh tomato, grilled onion, & potato chips.
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Ingredients
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Portobello Marinade & Mushrooms
Tomato Jam
Fresh Tomato & Grilled Onion
Assembly & Finish
Method
Portobello Marinade & Mushrooms
- 1
Clean and prepare mushrooms
Wipe the portobello caps gently with a damp paper towel to remove dirt. Remove stems and, if desired, scrape out the gills with a spoon for a milder flavor.
- 2
Make marinade
In a shallow dish or bowl, combine 4 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 1 tsp soy sauce, 2 cloves minced garlic, 1 tbs fresh thyme, 1 tsp salt, and 1 tsp black pepper. Whisk until blended.
- 3
Marinate mushrooms
Place mushroom caps gill-side up in the marinade and spoon some over the top so both sides get coated. Let marinate at room temperature for 20–30 minutes, turning once after 15 minutes. Reserve any leftover marinade for brushing while grilling.
- 4
Tomato Jam
- 5
Sauté aromatics
Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the finely minced small onion and cook, stirring, until translucent, about 4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.
- 6
Cook jam
Add 2 cups chopped tomatoes, 2 tbs tomato paste, 2 tbs granulated sugar, 1 tbs red wine vinegar, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Stir to combine and bring to a simmer.
- 7
Reduce to jam consistency
Reduce heat to low and simmer gently, stirring occasionally, until thickened and jammy, about 25–30 minutes. Taste and adjust seasoning with more sugar or vinegar if needed. Remove from heat and let cool slightly; the jam will thicken more as it cools.
Fresh Tomato & Grilled Onion
- 8
Prepare tomato slices
Slice 2 medium tomatoes into 1/4-inch thick rounds. Lightly salt and pepper both sides and set aside for 5 minutes to release a bit of moisture; pat dry with a paper towel before assembly.
- 9
Assembly & Finish
- 10
Assemble each portobello
Place a grilled portobello cap on a plate, gill-side up or down as preferred. Spoon 1–2 tbs of tomato jam onto the mushroom, top with 2 fresh tomato slices, 2–3 grilled onion rings, and a few basil leaves. If using, sprinkle 1 tbsp crumbled goat cheese and a small handful (about 1/4 cup) of arugula or microgreens on top.
- 11
Add potato chips
Serve each mushroom with approximately 1/2 cup (about a handful) of crisp potato chips arranged alongside or tucked under the mushroom for contrast in texture.
- 12
Final seasoning and serve
Drizzle lightly with a teaspoon of extra-virgin olive oil or a few drops of balsamic reduction if desired, taste for salt and pepper, then serve immediately while warm so chips stay crisp.