Mushroom Recipe

Prepare oven and mushrooms

Preheat the oven to 425°F (220°C). Clean the portabella caps by wiping with a damp cloth; remove stems and, if desired, scrape out gills with a spoon for milder flavor.

Make marinade

In a shallow bowl, whisk together 3 tbs olive oil, soy sauce, balsamic vinegar, minced garlic, thyme, smoked paprika, salt, and pepper until combined.

Marinate mushrooms

Brush or spoon the marinade over both sides of each mushroom cap, reserving about 1 tbs of marinade. Place mushrooms gill-side up on a rimmed baking sheet lined with parchment or a lightly oiled roasting pan.

Roast

Roast in the preheated oven for 15–18 minutes, until mushrooms are tender and juices bubble. Midway (around 8–9 minutes), brush with the reserved marinade so the caps glaze and absorb more flavor.

Finish

Remove from oven and let rest 5 minutes. Keep warm while preparing the salsa and plating.

Smoke or roast the eggplants

Method A - Grill/Smoker: Preheat a gas grill or smoker to medium-high (375–425°F / 190–220°C). Prick eggplants with a fork several times, then place whole directly on the grill grates. Cook 20–30 minutes, turning occasionally, until skins are charred and flesh collapses and is very soft. Method B - Broiler/Roast: Place halved or whole eggplants on a baking sheet and broil/roast on the top rack, turning occasionally, until skin is deeply charred and flesh is soft, about 25–35 minutes. For a more pronounced smoke flavor, char over an open flame if possible.

Cool and drain

Transfer hot eggplants to a bowl and cover with plastic wrap or a lid for 10 minutes to steam; this loosens skin. When cool enough to handle, peel and discard skins and any large stem pieces. Place flesh in a fine sieve or colander and let drain 5–10 minutes to remove excess liquid (press gently with a spoon if necessary).

Chop and combine

Finely chop the drained eggplant flesh or pulse 1–2 times in a food processor for a coarse texture. Transfer to a mixing bowl and add diced tomatoes, finely diced red onion, chopped cilantro, and minced jalapeño.

Season salsa

Add lime juice, 2 tsp olive oil, ground cumin, smoked salt (or kosher salt), black pepper, and optional honey/agave. Stir to combine and taste; adjust salt, acidity, or heat as needed. Let salsa rest 10–15 minutes for flavors to marry.

Rewarm mushrooms briefly if necessary (3–4 minutes in a 350°F / 175°C oven). Place each portabella cap on a serving plate or on top of toasted baguette slices or warm polenta rounds.

Spoon a generous portion (about 1/4 cup) of smoked eggplant salsa over each mushroom cap. Scatter microgreens or baby arugula around or on top, and sprinkle with crumbled feta or queso fresco if using.

Drizzle a little extra-virgin olive oil over the assembled dish and finish with a crack of fresh black pepper. Serve warm as an appetizer or main; yields 4 servings.