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Jerked Portobello Mushrooms

Jerked Portobello Mushrooms

Portobello Mushroom and Grilled Vegetables
4 portobello mushrooms
3 Tbsp jerk seasoning
1 red onion, quartered
1 bell pepper, quartered

Coconut Cream Base
1/2 cup broccoli florets
1/2 cup chopped carrots
1 tsp oil or butter
1 1/2 cups coconut cream
1 tsp crushed chili

1 whole ripe plantain
2 medium potatoes
3 cloves garlic
1 cup panko bread crumbs
salt and pepper to taste
oil, for deep frying

Portobello Mushroom and Grilled Vegetables
1. Massage mushrooms with jerk seasoning and grill or bake for 12 minutes at 375°F.
2. Marinate quartered red onion and bell pepper with salt, pepper and oil. Grill or bake for 15 minutes at 400°F.
3. Remove from heat, cut into strips if you desire and set aside.

Coconut Cream Base
Sauté carrot and broccoli in oil or
butter for 2 minutes then add
coconut cream and crushed chili
and let simmer for 5 minutes or
until mixture becomes thick enough to coat a spoon.

1. Peel and chop the plantain, potatoes and garlic, add them to a pot of water and bring to a boil.
2. Remove once they are fully cooked to avoid too much water absorption.
3. Drain and mash together.
4. Add salt and pepper, stir well.
5. Set aside mixture and let cool (10 minutes). Use a scoop to portion mixture and roll in a cylindrical shape.
6. Lightly coat with panko on both sides.
7. Place croquettes on a tray and refrigerate for 30 minutes.
8. Heat oil on medium heat and fry croquettes for 5 minutes.
9. Serve in a shallow bowl or pasta dish. Place the coconut base in first, add the grilled onions and peppers, add the croquettes then place the jerked portobello mushrooms on top.

Yield 2 servings

Jerk Seasoning

5 bundles green onions, chopped
6 medium onions, chopped
1 cup garlic cloves
1/2 cup pimento berries or allspice
4 scotch bonnet peppers
1/2 lb fresh ginger
6 sprigs thyme
1/4 cup sugar
1/4 cup crushed red chili
3 Tbsp black pepper
3 Tbsp salt
2 tsp cinnamon powder
1 tsp nutmeg
3 Tbsp caramel browning
1 cup oil
3 Tbsp all purpose seasoning

Add all ingredients to a blender and blend until smooth. Store in an airtight container. Can be refrigerated for up to 3 months.

Yield 4 cups

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