Ingredients for Portobello Mushrooms:
4 large Portobello mushroom caps, stems removed
4 garlic cloves, minced
¼ cup extra virgin olive oil
¼ cup vegetable stock
2 tbsp Montreal steak seasoning
½ tsp black pepper
½ tsp salt
Instructions:
Turn oven to 375F. In a large bowl add ingredients. Allow the mushrooms to marinate for minimum 30 minutes. In a large baking dish add all of the contents of the bowl, evenly spacing mushrooms, stems up. Ensure mushrooms are coated with marinade. Bake in oven for 12-15 minutes, until cooked to your desired texture (OR, if preferred, BBQ on a grill for 2 minutes on each side, until cooked to your desired texture).
Ingredients for Cabernet Sauvignon Reduction:
½ cup of your favourite Cabernet Sauvignon wine
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tbsp cornstarch or arrowroot
1 tbsp water
Salt and fresh pepper to taste
Instructions:
Over medium heat in a small sauce pan add wine, oil and vinegar. Whisk. In a small bowl whisk together the cornstarch or arrowroot with water until it has dissolved. Whisk into the sauce pan. Reduce sauce by ½. Season with salt and pepper to taste. Serve with Portobello mushrooms and your choice of sides (like the sauteed greens or herb roasted potatoes featured here).
