Instructions:
- Prepare the mushrooms: Remove the stems from the portobello mushrooms and clean them with a damp cloth. Brush the caps with olive oil and season with balsamic vinegar, thyme, salt, and pepper.
- Grill the mushrooms: Grill the mushrooms over medium heat for 5-7 minutes per side, or until they are tender and slightly charred.
- Roast the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and cut them into wedges. Toss them with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden brown.
- Melt the cheese: In a small bowl, melt the Parmesan cheese.
- Roast the asparagus: Toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes, or until tender-crisp.
- Assemble the dish: Place the roasted potatoes on a plate and top with the melted Parmesan cheese. Arrange the grilled portobello mushrooms on top. Serve with the roasted asparagus on the side.
Tips:
- For a richer flavor, you can add a dollop of pesto or a sprinkle of goat cheese to the melted potatoes.
- If you don’t have a grill, you can cook the mushrooms in a skillet over medium-high heat.
- For a vegetarian option, you can substitute the Parmesan cheese with vegan cheese.
This dish is a delicious and healthy way to enjoy a hearty meal without meat. The combination of flavors and textures is sure to please your taste buds.
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