Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009 Under: tomatoe what to do with them
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinegar
2 large tomatoes cut into wedges

Remove stems from the mushrooms and discard ( some people like to remove the gills off these mushrooms too, to do this, just take a teaspoon and run it around the gills to remove).

Brush with olive oil and grill on a hot grill (indoor or out) until tender about 5 minutes each side.

Cut into a medium dice and toss with the roasted shallots that have been cut into a dice and olives. Squeeze in the roasted garlic. Add capers if desired.and toss again. season with salt and pepper

  Add the olive oil and red wine vinegar.and whisk together.  Mound the mushrooms in the center of the plate and surround with tomato slices.  Drizzle with the olive oil and vinegar.










In : tomatoe what to do with them 

Next post: Spinach Salad
Previous post: heirloom tomato...

Tags: mushrooms  tomatoes 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009 Under: tomatoe what to do with them
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinegar
2 large tomatoes cut into wedges

Remove stems from the mushrooms and discard ( some people like to remove the gills off these mushrooms too, to do this, just take a teaspoon and run it around the gills to remove).

Brush with olive oil and grill on a hot grill (indoor or out) until tender about 5 minutes each side.

Cut into a medium dice and toss with the roasted shallots that have been cut into a dice and olives. Squeeze in the roasted garlic. Add capers if desired.and toss again. season with salt and pepper

  Add the olive oil and red wine vinegar.and whisk together.  Mound the mushrooms in the center of the plate and surround with tomato slices.  Drizzle with the olive oil and vinegar.










In : tomatoe what to do with them 

Next post: Spinach Salad
Previous post: heirloom tomato...

Tags: mushrooms  tomatoes 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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