Veggie-Filled Portobello Mushroom Caps with Sassy Almond-Sesame Sauce

Click here for illustrated step-by-step instructions.

Sesame oil
Large Portobello mushrooms, 1 per serving
Scallions, chopped
Celery, chopped
Asparagus, trimmed
Generous handfulToasted sliced almonds
Zena’s SASS Almond-Sesame Sauce

 

Preheat oven to 350 degrees.

Heat about two tablespoons sesame oil in a heavy saute pan. Place large 5- or 6-inch diameter Portobello Mushrooms without the stems, top side up, in the pan. Weight with small plates.

Cook for about 3 minutes; turn over and without the plates, cook for 3 more minutes. Lift from pan and set aside.

If needed, add a bit more sesame oil and heat. Saute celery and sliced scallions for two minutes.

Add asparagus, saute two minutes more, and then add the toasted sliced almonds.

Return mushroom caps to pan, bottom-side up. Arrange the veggies on top, and drizzle with Zena’s Sassy Almond-Sesame Sauce. Slip pan into the oven and bake ’til just hot and bubbly; about 3 or 4 minutes.

To serve, carefully lift each filled mushroom onto a warmed serving dish or ramekin, drizzle the remaining SASS over the mushrooms, add a little more SASS, if desired… then enjoy this healthful and delicious meal!


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