January is outta here folks! I am the last one to wish life away at a faster rate than she already flies; but I didn't even have a chance to get grumpy and pitiful over the cold of January... only to dread a whole month of February before we see an upswing to better days in March. Nope. It just flew buy, so I'm still good! Vitamin D supply feels abundant, mood is hanging in there. I think I can take on February with a good attitude, no problem.
Do yourself a favor. Next time you are at the market, grab a bunch of portobello mushrooms and roast the caps. They are great to have on hand throughout the week to add to sandwiches/wraps, omelette's, pasta saute (I've been making a very similar version of Sasa's Little Taste of France recipe for a few weeks now and in addition, I add some of these chopped and tossed in), pop it on a bun and call it a burger with your favorite fixins', or... slice one up and showcase it with your favorite salad combination.
Here is my recipe:
Roasted Portobellos
- 3/4 cup marsala wine
- 4 Tbs extra virgin olive oil
- 3 Tbs good quality balsamic vinegar
- healthy pinch of dried thyme
- 3-4 cloves garlic, minced
- sea salt and pepper to taste
- 4 large portobello caps
Combines (whisk together) all the marinade ingredients in a shallow glass baking dish. Use as small a dish as you can so the mushrooms are nice and snug. I've even cut the caps in half before to nestle them all in nicely. Add the mushrooms, upside down to the pan. Spoon a good amount of marinade into the caps. Marinate for 30 minutes or longer.
Bake in a 400 degree oven, covered with foil, for 30 minutes. Remove the foil cover. Using tongs, carefully flip the caps over and roast uncovered for 10 more minutes. Yum!
My favorite salad combination lately has been baby spinach, grape tomatoes, kalamata olives, avocado, roasted portobellos, and raw walnuts. Drizzle with olive oil, balsamic, sea salt and cracked pepper.
Enjoy the start to your week everyone, I hope to have a chance tonight to pop into the comments of my last post. There are many thoughts of gratitude I'd love to offer in response to your kind and supportive words. You amaze me.
