I needed to make a dish that was fast, easy, and very tasty. I came across a recipe that was for asparagus in sun-dried tomatoes, but decided to substitute that with portobello mushrooms since it was all I had.
Surprisingly, this dish was one of the favored dishes of the night!
Portobello Mushrooms in Sun-dried Tomatoes
Servings: 4 servings
Total Time: 25 minutes
1 tbsp extra virgin olive oil
12 oz Portobello mushrooms (about 6 cups sliced)
2 1/2 shallots (sliced)
2 tbsp fresh herbs (chopped – parsley, oregano, rosemary)
1/3 cup sun dried tomatoes (packed in oil) If you choose to use the dry ones – then re-hydrate them for fifteen minutes in a little bit of warm water
2 oz Parmesan cheese (shredded)
salt and pepper to taste
Slice the mushrooms (if large) and set aside.
In a medium sauce pan, heat up the oil, then add the shallots and saute until translucent.
Add the mushrooms and cook for about 7 minutes, keep them moving so that they get cooked evenly and all the way through.
While the mushrooms are cooking, drain the sun dried tomatoes from the oil and slice if they are whole. After the mushrooms have cooked for about 7 minutes add the sun-dried tomatoes and cook for another couple of minutes.
Chop up the fresh herbs while the mushrooms are cooking in the tomatoes. You can use whatever herbs you choose.
Take your Parmesan cheese and toss it around until the cheese is melted. Then toss in the herbs and a little salt and pepper to taste. Turn off the heat and serve.