Portobello Mushrooms

Ingredients:

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

Directions:

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, smooth side down. 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).  Serve with Cabernet Sauvignon Reduction, sautéed greens (see below) and roasted potatoes.

Cabernet Sauvignon Reduction

Ingredients:

½ cup of your favourite Cabernet Sauvignon
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tbsp cornstarch or arrowroot 
1 tbsp water
Salt and fresh pepper to taste

Directions:

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.

 
Sautéed Greens

Ingredients:

3 tbsp extra virgin olive oil
3 cloves garlic, minced
8 cups of greens (kale, spinach, swiss chard, mustard greens)
¼ cup lemon juice
Salt and pepper to taste

Directions:

Over a medium-high heat in a large sauté pan add oil. Once heated add garlic and sautéed for 1 minute. Add greens and sauté until just wilted. Remove from heat, add lemon juice and season with salt and pepper. Serve with Portobello Mushrooms.