Mushrooms are a special treat for me. My husband is not a fan at all, and I'm a big fan, so if I'm preparing something for others (and he's not around!), I'll make 'em. Now, I've got a lot to learn in the mushroom department...but I do know what I like. And I love portobellos.
I served this atop red quinoa, and with a salad of baby arugula (love the peppery flavors of that leaf!), clementines, black olives, toasted pine nuts, and an orange vinaigrette. Nice combo...even for meat lovers looking for a break! Also, the next day, this mushroom combo is perfect atop lettuce for a lunch salad.
Serves about 4
8 portobello mushroom caps (about 5 inches in diameter), cut into 1/4-inch slices (see pics!)
1 package (about a pound) of heirloom or your favorite cherry tomatoes
1 red onion
Fresh cilantro (or basil, or flat parsley!) leaves to taste
Preheat the oven to 400 degrees. Combine all the ingredients in a lightly oiled baking pan.
Bake for about 35 minutes or until cooked to your desired doneness! Serve on top of your favorite grain. (I put this atop 1 1/2 cups cooked red quinoa!)