If you’re not fond of eating vegetables, this 5 step portobello mushroom tower might help you change your mind. It’s marinated in herbs, aromatics, wine, and lemon juice before being grilled. Arrange it in a bed of cauliflower puree and marinara sauce.
🔴 Check the full recipe on how to make Portobello Mushroom Tower:
Ingredients:
For Marinade
½ cup olive oil
1 tbsp lemon juice
1 tbsp white wine
1 tbsp garlic, minced
1 large shallot, minced
1 tbsp prepared basil pesto
1 tbsp thyme
1 tbsp rosemary
1 tbsp parsley
Salt and pepper, if desired
For Vegetables:
4 pcs 3-inch portobello mushrooms, trimmed and degilled
1 yellow squash
1 zucchini
1 large celeriac, peeled
2 large red heirloom tomatoes
1/4 lb asparagus or french beans for garnish
For Puree:
1 shallot
1 clove garlic
1 lb cauliflower, chopped
¼ cup heavy cream
2 Tbsp parmesan cheese
2 tbsp butter
Also required:
1 cup marinara sauce
Crumbled fresh mozzarella
⬇️ How to make Portobello Mushroom Tower ⬇️
0:39 Combine marinade ingredients. Slice all vegetables 1/4 inch thick and marinate, refrigerated for a minimum of 1 hour.
1:12 Lightly grill each vegetable until just done. They should still be slightly crunchy — do not overcook.
1:19 Over medium heat, sauté shallots and garlic until tender, add cauliflower, and caramelize lightly. Put the cauliflower mixture, heavy cream, and parmesan in a food processor and puree.
1:38 To assemble the tower, start by placing a dollop of the cauliflower puree in the center of the plate as your base, then add a dollop of marinara sauce.
1:45 Start the tower by alternately layering your vegetables. Top with grilled asparagus and crumbled fresh mozzarella.
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