Roasted Portobellos With Rosemary Recipes

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ROASTED LEG OF SPRING LAMB WITH ROASTED GARLIC AND ROSEMARY JUICE AND PORTOBELLO AND EGGPLANT RATATOUILLE



Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille image

Provided by Food Network

Number Of Ingredients 24

2 portobellos, stemmed and halved
2 Asian eggplant, halved lengthwise
1 zucchini, halved lengthwise
1 yellow squash, halved lengthwise
1 red onion, peeled and sliced into 3 parts width wise
1 red pepper, stemmed, seeded, and quartered
1 jalapeno, seeded and halved lengthwise
1 pint basket cherry tomatoes, halved
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon rosemary, minced
1 tablespoon basil, minced
Salt and pepper
4 heads garlic, roasted; paper skin removed and cored
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
Salt and pepper, to taste
1/2 cup juice from ratatouille
2 tablespoons garlic, minced
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
1 tablespoon olive oil
1 (6 pound) leg of lamb, hip bone removed

Steps:

  • Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.;
  • Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
  • Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb.

ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES



Roasted Portobello Burgers with Rosemary Garlic Oven Fries image

Categories     Cookies     Sandwich     Garlic     Side     Roast     Rosemary

Yield 4 servings

Number Of Ingredients 11

2 to 2 1/2 pounds red or white boiling potatoes, washed
3 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
2 fresh rosemary sprigs, leaves finely chopped
Salt and black pepper
2 tablespoons finely chopped garlic
8 large portobello mushrooms, stems removed
2 tablespoons balsamic vinegar (eyeball it)
4 cups arugula leaves, washed
2 jarred roasted red peppers, seeded
4 slices prosciutto di Parma
4 slices fresh mozzarella cheese

Steps:

  • Preheat the oven to 450°F.
  • Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
  • While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
  • While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
  • Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.

ROASTED PORTOBELLOS WITH ROSEMARY



Roasted Portobellos with Rosemary image

For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

8 trimmed portobello mushrooms
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1 sprig rosemary, torn into pieces
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.

Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g

PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI



Portobello Bruschetta with Rosemary Aïoli image

Categories     Herb     Mushroom     Appetizer     Bake     Arugula     Bell Pepper     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed
3 tablespoons olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli

Steps:

  • Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

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