This “meaty” dish can be prepared as a side or main course. Sometimes I’ll eat nothing but the mushrooms…

Because servings may vary based on guest count and whether it’s a side or main dish, I use the rule of thumb that a Large mushroom cap (5-6 inches in diameter) is good for a side, while 2 would be used for a main course.

If you’re like my friend, who is allergic to provolone cheese, mozzarella is a fine alternative. I wouldn’t recommend using “tangy” cheeses like feta.

INGREDIENTS: (serves 2 or 4 people, depending on dish size)
4 large portabella mushroom caps
4 tablespoons Extra Virgin Olive Oil
2-1/2 tablespoons basalmic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
4 slices provolone cheese

DIRECTIONS:

1. Mix olive oil, vinegar, salt and pepper in a glass bowl and soak mushroom caps (with lid on) for 10-15 minutes. Alternatively you can marinate the caps in a plastic zip bag.
2. Heat a standard(NOT non-stick or iron) skillet on medium heat.
3. Shake off excess marinade and add caps, top down and cook 3-4 minutes until they start to turn deep in color.
4. Drizzle a bit of the excess marinade on the veils (those frilly things on the bottom), then turn caps over and continue to cook over medium heat another 3-4 minutes.
5. Turn caps over again to cook the tops another single minute, then flip again and top with provolone cheese.
6. You can optionally allow the cheese to melt here, but you do risk over cooking the mushroom veils, so I recommend you transfer the skillet to the oven broiler (leaving door open) just long enough for cheese to melt and it’s edges to reach a light golden brown.
7. Remove from heat immediately, and serve.

Alternatives: It may sound like this recipes calls for too much basalmic vinegar, but keep in mind that heat mellows the flavor and the cheese will help counteract the acid. Alternatively you could use White or Red Wine Vinegar, and for those I would recommend dropping the amount down to just 2 tablespoons.

If you plan to prepare these sans cheese, I commonly sprinkle an extra dash of kosher salt on the tops just before serving.

Couscous: In the image above the mushroom was a side dish to a small filet mignon and some couscous with shallots and orange bell pepper. To prepare the dish, I sauteed shallots and peppers in extra virgin olive oil until they were slightly tender. Then I added kosher salt and pepper and pre-cooked couscous. This adds a bit more texture and flavor to this otherwise bland tasting side. Commonly I’ll cook the couscous in chicken broth for additional flavor.

Posted Saturday, February 3rd, 2007 at 3:39 pm EST
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