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Tips and Tricks: Portobello Mushroom Stack

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This month’s DIY recipe is for those of you who love vegetables! Our kitchen staff does their best to accommodate our guests’ dietary restrictions. Our Portobello Mushroom Stack is just one of the multiple vegetarian/gluten-free options we offer during retreats. Follow along with our Chef Eric to learn how to make this delicious meal!

What you will need:

  • Portobello mushroom caps
  • Squash planks
  • Zucchini planks
  • Spinach
  • Sliced cherry tomatoes
  • Basil balsamic dressing
  • Salt
  • Pepper
  • 1 cup garlic
  • Olive oil

What you will do:

PORTOBELLO MUSHROOMS:

  1. Clean mushroom caps.
  2. Marinate for 1 hour in basil balsamic dressing.
  3. Bake in oven at 350 degrees for 10-15 minutes.

ZUCCHINI & SQUASH:

  1. Slice zucchini and squash into planks.
  2. Drizzle olive oil and add salt and pepper to taste.
  3. Grill until golden brown.

CHERRY TOMATOES:

  1. Slice tomatoes into halves.
  2. Sautee in olive oil.
  3. Add salt to taste.
  4. Sweat (cook until soft).

SPINACH:

  1. Sautee spinach in olive oil.
  2. Add salt and pepper to taste (roughly 1/4 cup).
  3. Add 1 cup garlic.
  4. Reduce.

TO SERVE:

  1. Layer mushroom cap, spinach, halved tomatoes, 1 zucchini plank, and 1 squash plank.
  2. Enjoy!

That’s it! We hope you enjoy making this retreat dinner at home! Follow our blog to get more recipes!
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