Recipe: Grilled Portobellos with Roasted Vegetables

 

Grilled Portobellos with Roasted Vegetables  recipe submitted by Amy S., Stillwater, MN
A true culinary treat that will satisfy vegeterians and meat-lovers alike! This hearty Portobello Mushroom and pan-roasted vegetable meal is a winner with the addition of Croix Valley Garlic 'n Herb Sauce and Marinade.
For the Portobellos:

  • 12 Large Portobello Mushrooms
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 3 Cloves garlic, minced
  • Black pepper

Wash mushrooms; remove stems and set mushrooms aside. Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot. Halve largest mushrooms or cut in strips. Brush the mushrooms generously with the melted butter and olive oil mixture. On a covered grill over medium heat, grill the portobello mushrooms stem-side down for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned. Drizzle with Croix Valley Garlic 'n Herb.

For the Roasted Vegetables:

  • 1 Small butternut squash, cubed
  • 2 Red bell peppers, seeded and diced
  • 1 Sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 Red onion, quartered and seperated
  • 1/4 Cup olive oil
  • 1/4 Cup Croix Valley Garlic 'n Herb

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, whisk together olive oil and Croix Valley Garlic 'n Herb. Toss with vegetables until thoroughly coated. Spread evenly on a large roasting pan and roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Serves 6.
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