Today I have a hearty recipe packed with protein and everyone’s favorite, coffee! Portobello mushrooms are rich in minerals and are a great protein source. I eat portobellos quite a bit and am obsessed with the wonder of the mushroom, so this is a recipe I’m really excited to share. Baked portobello with coffee gravy is a great lunch time meal or serve over rice or mashed potatoes for an awesome dinner entree.
Now let’s talk gravy. This is not the gravy you’re thinking of, it’s something of a cross between gravy and sauce and it’s delicious! Its earthy taste comes from freshly brewed coffee and walnuts. The walnuts also add a contrasting texture to the mushrooms, making you want to come back for more. It’s pretty dang good.
BAKED PORTOBELLO WITH COFFEE GRAVY
- 4 portobello mushrooms, stem and gills removed
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- Pinch of salt
- Pinch of pepper
WALNUT COFFEE GRAVY
- 3 tablespoons of olive oil
- 1 shallot, diced
- 4 cloves of garlic, minced
- 1 1/4 cup of freshly brewed coffee, chilled
- 6 ounces of walnut
- 1.5 teaspoon of reduced sodium soy sauce
- 1 teaspoon of balsamic vinegar
- Pinch of salt
- Almond slices, to taste (optional)
- Parmesan cheese, to taste (optional)
- In a small mixing bowl, mix olive oil, balsamic vinegar, salt and pepper. Set aside.
- Brush the oil mix onto the portobellos then place them on a parchment lined cast iron pan.
- Bake at 375 degrees for 25 minutes.
- In a small saucepan, heat the olive oil and add the shallots and garlic. Simmer until the shallots and garlic are translucent, approximately 2-3 minutes.
- Using a blender, add the coffee, shallot and garlic oil, walnuts, soy sauce, balsamic vinegar and salt. Blend until the gravy become smooth. Add more coffee to make the gravy runnier.
- Slice the portobellos and drizzle the gravy on top.
- Top off almond slices and parmesan cheese (optional)