Roasted portobello mushrooms are like a good steak; they are meaty, need minimal dressing, and when cooked to perfection they deliver the goods!
This is Dallas post #10. To paraphrase the great poet Big Pun, “I’m not a vegan but I veg a lot.” Why am I not a vegan you ask given all the veggies I eat/cook, well what can I say, I’m a troubled guy. I believe strongly in eating healthy, clean, and plant based foods, but I’m not really a deprivation guy. I may eat less and less meat as I progress on my journey and continue shifting the ratios of omega 6 to omega 3 consumption but i don’t foresee being a 100%er. It could happen, it’s not like I’m fighting it, but it’s not a declaration either.
I had the opportunity to visit Cosmic Cafe on one of my visits back home in Dallas and had this spicy portabella mushroom dish. Cosmic Cafe is a cool spot with good food and its kid friendly. This roasted portobello mushrooms recipe was inspired by the rice and portobello dish Cosmic Cafe has on the menu. I decided to forgo the rice in favor of the green cauliflower I had on hand, plus cauliflower may be the Brown Family Vegetable. We like our cauliflower smoked, on tacos, or any other way we can get it. I kept things very simple and just roasted both the portobellos and the cauliflower florets after seasoning with smokey paprika, salt, pepper, and cayenne. If you prefer to keep the flavor mild forgo the cayenne, especially if you’re serving kids as well. I had left over pear cream sauce that I served with the dish. The sauce is dairy free so you can still adhere to a vegan diet if that’s your plan for this dish.
Rhett Miller of the Old 97’s was my school mate in middle and high school. I didn’t know him particularly well but always had a lot of respect for him and knew him to be a solid guy. I remember my first year in middle school on the football team he was one of the first and few guys to make it a point to welcome me to the Team. For a kid as out of place as I was, it meant a lot to have anyone, let alone an older 8th grader reach-out. Over the years, as I’ve followed his music and become a big fan of his lyrics. My daughter describes the Old 97’s as country music and asked me on a her first listen – “i thought you didn’t like country music” to which I replied I don’t but I like Old 97’s.
Great beats, better eats. Enjoy these roasted portobello mushrooms with green cauliflower!
Roasted Portobello Mushrooms and Green Cauliflower w/ Dairy-free Pear Cream SaucePrint
- 1 head of cauliflower
- 2 portobello mushrooms
- olive oil
- sea salt
- black pepper
- cayenne pepper
- smoked paprika
- pear cream sauce access recipe via link in this post
- Preheat your oven to 425°. Lightly coat a baking sheet with olive oil. Trim the mushroom stems and place them, bottom side up on the sheet.
- Remove the outer leaves of the cauliflower gently. Place it on a cutting board and slice it in half-inch slices with a long sharp knife.
- Drizzle both mushrooms and cauliflower with olive oil. Generously season both with sea salt. Add pepper, paprika, and cayenne if using.
- Bake for 40 minutes or until cauliflower is golden and mushrooms have wilted a bit. Remove the mushrooms.
- Gently flip the cauliflower over and bake for another 5-10 minutes to get more color. Remove from the oven and discard the garlic. Serve pear cream sauce