NYC apartment = no grill. By all means, use one if ya got one.
Tip: Serve with arugula and tomatoes splashed with balsamic vinegar, and cranberry wild rice with toasted almonds and pumpkin seeds (pictured). Or, choose your favorite flavorful side dish and salad.

pan-seared portobellos with marjoram and thyme

Pan-Seared Portobellos with Marjoram and Thyme
These could be grilled instead of pan-seared if you prefer. Serve with your favorite flavorful side dish and salad.
  • 4 portobello mushrooms, cleaned and stems trimmed to be flush with caps
  • ⅛- ¼ cup Earth Balance or olive oil (depending on size of mushrooms)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried marjoram leaves
  • salt and freshly ground black pepper, to taste
  1. In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
  2. Add mushrooms (with the top side down) and reduce to medium heat. Cover, and cook 3 minutes. Turn mushrooms and cook flip side until tender when pierced with a knife (3-5 minutes).
  3. Serve hot -- whole, sliced in half, or sliced in strips.



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