Portobello Salsa, Roasted Portobello Mushrooms
- 4 roasted portobello caps (see following recipe)
- 1/2 cup finely diced ripe tomato or sun-dried tomato
- 1/2 cup finely diced red onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher or sea salt, or more if needed
- 1/4 teaspoon freshly ground black pepper, or more if needed
- 1/2 cup very finely shredded fresh basil leaves
Cut off and discard the gills from the mushrooms. Cut the remaining cap into 1/4-inch dice. You should have about 1 1/2 cups. Toss the diced mushrooms with the tomato, onion, oil, vinegar, salt, and pepper. Let stand at room temperature, tossing occasionally, 2 hours. (The mushroom mixture may be refrigerated, covered with plastic wrap, for up to 1 day; bring to room temperature before serving.)
Add the basil and toss to mix. Check the seasoning, adding salt and pepper if necessary. Serve within 1 hour after adding the basil.
Roasted Portobello Caps
- 4 medium (about 1 pound) portobello mushrooms, with caps about 3 1/2 inches across
- 2 tablespoons extra virgin olive oil, or as needed
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar, fresh lemon juice, or soy sauce
Preheat the oven to 400 degrees.
Remove the stems from the mushrooms and wipe the caps clean. Lightly oil a baking pan with some of the olive oil. Rub the remaining oil into the tops of the caps. Sprinkle the mushrooms with salt and pepper.
Place the caps, gill side up, on the baking pan. Roast for 10 minutes. Turn and roast until the mushrooms are tender and well browned.