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How To make Grilled Portobella Mushrooms with Mango Chutney
4 Portobella mushrooms 1
-large ripe mango 1 Red bell pepper 1 jalapeno
-pepper (optional) -soy sauce vinegar 1 ts Miso 1 bunch arugula
-lettuce Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar. Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. The original recipe is in Vegetarian Times, probably sometime last summer. Enjoy! - Dave Garland
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Spicy Salmon????Tandoori Salmon | Cooking Classy with Dhaval | Cook with Dhaval
when east meets west ....
Pink Salmon marinated with tandoori marination and grilled.. Watch this video to find out how to make this recipe.
TANDOORI SALMON (Serves - 4)
Ingredients
400 grams Salmon fish fillets, cut into thick slabs
1 cup hung yogurt
3 teaspoons degi red chilli powder + for sprinkling
1 tablespoon ginger-garlic paste
Salt to taste
1 teaspoon garam masala powder
1 teaspoon dried fenugreek powder (kasuri methi)
1 tablespoon mustard oil
Juice of ½ lemon
3 cloves
1 teaspoon ghee
1 teaspoon oil
1 tablespoon butter
Mint mayonnaise chutney for garnishing
1-2 lollo rosso lettuce leaves
Mustard micro greens for garnishing
Lemon slice for garnishing
Mini onion rings for garnishing
Method
1. To prepare marinade, take hung yogurt in a bowl. Add chilli powder, ginger-garlic paste, salt, garam masala powder, dried fenugreek powder, mustard oil and lemon juice and whisk well.
2. Halve the fish fillets, add to the marinade and coat well from both sides. Refrigerate to marinate for 2 hours.
3. Place a piece of coal directly on heat.
4. Place the marinated fish fillets on the sides of a plate and place a small steel bowl in the center.
5. Put the hot coal in the steel bowl, add cloves and ghee in it and cover the plate. Set aside for 2 minutes.
6. Remove the steel bowl from the plate.
7. Heat a non-stick grill pan, add oil and butter. Place the prepared fish fillets and cook from both sides for 2-3 minutes each or till golden brown, basting with the hot oil-butter mixture in the pan. Transfer on another plate.
8. Put a spoonful of mint mayonnaise chutney on one side of a serving platter and spread using a brush. Place lollo rosso lettuce leaves on other side and place cooked fish fillets on top.
9. Garnish with some mustard micro greens, a lemon slice and mini onion rings. Sprinkle some chilli powder on one side of the mint mayonnaise chutney garnish and serve hot.
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Steak Philly Cheese Stuffed Mushroom
Here's my slightly healthier take on a Philly cheese steak stack. I've filled a huge mushroom with brandy flambéed steak, mature cheddar, peppers, onions and topped with stringy yet crispy topped mozzarella, chives and spring onion! These are so, so good!
4 x Large mushrooms
1/2 x Red pepper
1 x Onion
1/2 x Yellow pepper
2 x Tbsp Cream cheese
1 x Shot brandy
2 x Steaks (sirloin, ribeye or rump)
Salt & Pepper to season
Mozzarella Cheese (1 cup)
Chives or Spring onions
4 x Slices mature cheddar
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Summertime Garden Party - Valentina's Sweet and Spicy Tomato-Mango Goat Cheese Appetizer
Valentina of Cooking on the Weekends creates a delicious appetizer for the Garnish Girls' Summertime Garden Party.
Check out Valentina's recipe here
Garlic & Chilli Mushrooms | Tips to Clean & Cook Mini Bella Mushrooms in Cast Iron | Immune Booster
I am happy to show you how to cook this mini bella mushrooms in cast iron. This is a request from one of my follower when I posted the picture in Instagram. This quick and easy recipe has plenty of health benefits. Mushrooms can be slimy if over washed. I have included tips for you. Enjoy and let me know if you try this dish.
#ShinewithShobs #mushroomrecipe #healthy
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How To Make Dairy Free Stuffed Mushrooms - A Healthy Oil Free Recipe
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Ingredients
____________
Vegetable mixture
4 x Large Portabello Mushrooms
5 x Cherry Tomatoes
1 x Brown onion
1 x Clove garlic
1/2 x Red capsicum
1 x Stalk of celery
1 x Carrot
1 tsp Vegetable stock paste - (Celtic sea salt will do if you don't have stock paste)
1-2 tsp Balsamic vinegar - 4 leaf (thicker)
1 tsp Nutritional yeast
Seed Topping
2 Tbsp Pepitas
1 tsp Balsamic vinegar
1 tsp Pure Maple syrup
1 Tbsp Nutritional yeast
Sprinkle
Salt, pepper and nutritional yeast to taste
Method
-Slice and dice onion, garlic, cherry tomatoes, capsicum, celery and carrot.
-In a non stick fry pan add onion and garlic and brown off until they become fragrant. Add a splash of water when bottom of pan becomes dry and sticky.
-Add capsicum, celery and carrot, cook for 2 minutes or until softened.
-Pre-heat oven to 180 degrees.
-Wash mushrooms, remove the centres with a spoon and scrape out the gills of the mushroom. Slice and dice the centres.
-Add mushroom centres and gills to fry pan with stock paste, balsamic vinegar and nutritional yeast. Stir and cook until everything is soft.
-Line an oven tray with baking paper and place mushrooms on tray with spacing between.
-Spoon cooked vegetable mix evenly into pre prepared mushrooms.
-In a separate bowl, add topping ingredients and stir until well combined.
-Add to top of cooked vegetable mixture and sprinkle with nutritional yeast, salt and pepper to taste.
-Place tray into oven and set timer for 35 minutes.
HAPPY COOKING!!
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Stuffed Mushrooms| How to make Stuffed Mushrooms | Chef Vikas Menda
Cheesy & Creamy restaurant style Stuffed Mushrooms a=can be easily made at home. Make this over this weekend its finger licking good!!!
#mushroom #vegstarter #stuffedmushroom
Ingredients:
Marinate for mushrooms:
Refined oil: 2 tbsp
Red Chilli Powder; 2 Tsp
Salt: 2 Tsp
Turmeric powder: 1 Tsp
Garam Masala: 1 Tsp
Mushrooms: 1 packet/ as required
Stuffing:
Hung Curd: 2 Tbsp
Salt: 1 Tsp/as required
Red chilli powder: 1 tsp
Black pepper: 1 tsp
Green chilli: 1 nos
Garam masla: 1 Tsp
Coriander powder: 1 Tsp
Aamchur: 1 Tsp
oil: 1 Tsp
Onion:1 small size, finely chopped
Bell Pepper: Green+Yellow+Red
Butter; 2 Tbsp
Oil; 1 Tsp
Cheese: 2 Cubes
Red Chilli Flakes: 2 Tsp
Pasta Seasoning: 2 Tsp
Method:
Make marinate with all ingredinets in oil. Cut stems of mushrooms and wah them properly now coat mushrooms with oil and keep aside
For stuffiing mix all maslals in hung curd and add onions and bell peppers, you can add any other vegies of your liking to stuff but in small quantity.
Stuff this mixture in mushrooms, add grated cheese on top. Add red chilli flakes and pasta seosining;cook them on low flame by covering lid for 15 mins. ServeHot
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