Roasted Portobello with Crispy Leeks
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Roasted Portobello with Crispy Leeks
17 ingredients
Active time: 45 mins
Makes: one sandwich
This dish is all about taking something as humble as a mushroom and treating it with the respect it deserves. Portobellos have this incredible meaty texture that becomes even more concentrated when you roast them properly - they get tender and juicy while developing these deep, earthy flavors that pair beautifully with the sharp tang of balsamic. The crispy leeks are what really elevate this though - they add this amazing textural contrast and subtle onion sweetness that cuts through the richness of the melted cheese. That bright herb oil brings everything together with fresh, grassy notes that wake up your palate.
Ingredients (17)
For the herb oil
Instructions
Clean leeks (2 large) thoroughly and slice into thin julienne strips. Pat completely dry.
Heat oil to 325°F and fry leek strips until golden and crispy, about 2-3 minutes.
Drain on paper towels and season with salt.
Remove dark gills from mushroom caps (4 large) with a spoon.
Whisk olive oil (3 Tbsp), balsamic vinegar (2 Tbsp), garlic (2 cloves), thyme (1 tsp), salt ( to taste), and pepper ( to taste).
Brush mushrooms with marinade and let sit for 15 minutes.
Combine olive oil (¼ cup), parsley (2 Tbsp), chives (1 Tbsp), garlic (1 clove), salt ( to taste), and pepper ( to taste) in a small bowl.
Preheat oven to 400°F.
Place mushrooms gill-side up on a baking sheet. Roast for 15-20 minutes until tender.
Top with cheese (4 oz) and roast 3-5 minutes more until melted.
Place roasted mushrooms on plates, top with crispy leeks, and drizzle with herb oil. Serve with toasted bread.
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