Monday, August 25, 2014

Portobello Caps Towers ( vegan and Paleo)



portobello mushrooms and roasted vegetables



Need a vegetarian and naturally gluten free  idea for a Labor day weekend BBQ ? These Portobello roasted vegetable towers, made with end of summer vegetables,  make a beautiful presentation, are easy,  and delicious! They are a nice addition to any BBQ!

You know the large beautiful Portobello mushrooms that that you see in the produce section of the market? Trader Joe sells them in packages of two, so I treated myself the other day. Once I got them home, I really wasn't sure what I wanted to do with them. I could have simply grilled them and had a vegan burger substitute, but I wanted something a little more interesting and more special!

I decided to make a roasted tower that I remembered eating as my vegetarian entree at a friend's  wedding.  It was a layer a large grilled portobello mushroom with large gilled zucchini slices, grilled red pepper slices, roasted eggplant slices, roasted red onion slices, grilled asparagus and yellow pepper slices. Actually, you could make any roasted sliced vegetable combination that you like. They will all work!  I added some guacamole as the base.  The guacamole made the towers more filling and added some protein, making it a perfect vegan entree.


For convenience: BJ's sells a package of 6 individual sized guacamole containers that are slightly spicy. I like the individual packagas because I can just take out one individual sized container whenever I need it. I do make my own guacamole from fresh avocados but I often have problems getting the avocados ready to use when I need them. They either ripen too fast or they are hard when I need them. They are never just right. But the little individual containers are really convenient. ( they are in the refrigerator section) They are perfect for one or two people with no leftovers! Or use my delicious easy to make guacamole recipe 

roasted eggplant, zucchini, asparagus, yellow pepper, red onion

The towers:  I grilled my vegetables in advance and allowed them to cool ( or you could roast them in the oven at 400 degrees) I them grilled the portobello mushrooms on both sides  in a small Forman Grill.( or you could use any grill or roast in oven) You do not want to overcook then mushrooms ; you want them cooked but on the firmer side.

large roasted portobello mushrooms
I know it looks like a burger, but it's portobello mushrooms 

When they were done, I  spread each half with the spicy guacamole and then took my roasted vegetables and layered them into a tower on each of the mushroom halves.



portobello mushroom caps stuffed with roasted veggiesThey were really delicious.  I ate it with a salad and dressing.



This could be used as a side dish for two or a vegan meal for one!



Ingredients:
1/2 red onion, sliced and roasted
1/2 yellow zucchini, sliced on a diagonal and roasted
1/2 green zucchini, slicked on a diagonal and roasted
1 red pepper halved and roasted
2 slices of eggplant roasted
2 large portobello mushrooms
4-5 Tablespoons guacamole
* You could grill instead of roast the vegetables
* season vegetables with spices and salt and pepper to taste if desired

Instructions:
Grill or roast all of the vegetables and set aside. Prepare your guacamole recipe  ( or use slices of avocado)
Grill your 2 portobello mushrooms and lay on plate with the inner part of the mushrooms facing up.
Spread guacamole on each mushroom, layer vegetables on top and enjoy!


portobello caps and roasted vegetabesPin ItPlease leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

The inside of the portobello mushroom


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16 comments:

  1. Not sure if my last comment went through.. I said that this looks so delicious! I'm definitely going to try it soon!

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    1. Thanks for your reply. Hope you will try it. It is a easy recipe.

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  2. Replies
    1. Hi Lindsay- it is good and easy to make.

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  3. Aw man! I AM DROOLING!! These look phenomenal!! ;) I would totally pair them with grilled salmon and/or ground beef - not going to lie! LOL!

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    1. It makes a great side dish or entree! Enjoy it anyway that works.. I think it's perfect with salmon and if you have vegetarian company you are all set!

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  4. Oh boy, this looks amazing. I eat a lot of portobello burgers but I've never heaped other grilled veggies on top. I am definitely doing this the next time we BBQ!

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    1. Jen,
      Don't forget the guacamole before adding the grilled veggies!

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  5. Nice one! And I really like how you arranged it :) I'm still a beginner in the world of vegetarians so I don't know many recipes and I'm just discovering the new tastes I was missing until now. your BBQ idea looks really tasty and as a great quick lunch idea for my next Meatless Monday (I guess everyone know this famous initiative but if not, this is the one I joined), because I prefer to relax with a glass of wine instead of spending hours cooking... :)

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  6. I have a recipe from Rachael Ray, I make with balsamic vinegar and a bread crumb topping that is delicious. It is amazing that it has the consistency of a beef steak.

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  7. Oh I love portobellos! This looks so delicious! Thanks for sharing it with us at Foodie Fridays!

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  8. Sounds and looks delicious. Pinned Thanks for sharing on Real Food Fridays.

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  9. I love this, Judee! Picking your towers to feature at tonight's See Ya in the Gumbo. They are most definitely more special than a portobello burger (not that there's anything wrong with that either). I mentioned on another blog that I'm going to start doing meatless meals again (we've really fallen way off on that), so I'm gathering up all the meatless ideas I can. Thanks for the recipe! The guac was a nice surprise!

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  10. I love portobello mushrooms! This looks incredible! Thanks for sharing it with SYC.
    hugs,
    Jann

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  11. Delicious thanks for sharing with Hearth and Soul blog hop pinning.

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  12. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy

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Thank you for your comment - I love the feedback and interaction