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Entries tagged with 'Portobello'

The Vegan Experience: Miso-Marinated Portobello Mushroom Carpaccio

The Vegan Experience J. Kenji López-Alt 20 comments

The idea for using a marinated mushroom in place of the meat came from an exceptional vegan meal we had at Kajitsu, a restaurant specializing in shojin ryori (Japanese Buddhist monk cuisine) in the East Village. The miso marinade was what really sold me. It added a rich, meaty flavor to the mushroom that pushed it from "gee, that's delicious" territory into "why the heck aren't all my mushrooms marinated like this?" land. That's when I knew I had to replicate them at home. More

Miso-Marinated Portobello Carpaccio (Vegan)

Serious Eats J. Kenji López-Alt 2 comments

Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch. More

Grilling: Balsamic Marinated Portobello Burgers

Grilling Joshua Bousel 2 comments

These burgers finally helped me understand why some people claim portobellos to be "meaty." The juicy, salty, and tangy mushrooms have a heft that's undoubtedly filling like a beef burger. More

Balsamic Marinated Portobello Burgers

Serious Eats Joshua Bousel Post a comment

Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger. More

Vegetarian: Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread

Lauren Rothman Post a comment

Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again. More

Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread

Serious Eats Lauren Rothman 2 comments

Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again. More

Top This: Cashew Cream Pie (à la Portobello)

Slice Adam Lindsley 12 comments

Vegans and the lactose intolerant get the short end of the pizza stick when it comes to finding an enjoyable cheese substitute. But Portland, Oregon's best vegan restaurant, Portobello, has a solution: stop trying to replicate cheese in the first place. Owner Aaron Adams devised a simple, easy, vegan replacement for head pizzaiolo Will Fain's delectable pies that is nothing whatsoever like mozzarella, but is totally satisfying in its own right: cashew cream. More

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