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Pungent Cranberry Portobello Caps 

Photography by Hudi Greenberger

Pungent Cranberry Portobello Caps 

Ease of prep? Check. Sophisticated flavor? Check. Downright delicious? Check, check, check! Try adding some chicken to the bag and make this a meal to remember. 

Serves 6 

8 portabella mushroom caps, cleaned and checked

SAUCE 

  • 1 16-oz (450-g) can whole berry cranberry sauce
  •  2½ oz (70 g) caramelized onions (you can use 4 frozen cubes or 1. Tbsp canned onions)
  • 1 Tbsp apple cider vinegar
  • ½ tsp minced garlic

Place all sauce ingredients into a ziplock bag. Seal bag, and shake until well combined. Place mushrooms in the bag. Shake and squeeze bag to fully coat mushrooms with sauce. Allow to marinate for one hour at room temperature. Heat grill and place caps on the grill. Grill for 5–7 minutes per side, or until edges blacken and mushrooms wilt and begin to shrink. You can also broil caps in a broiler pan in the oven, turning once to cook evenly. Serve hot or warm.

NOTE: This sauce is great on chicken as well. Just add cleaned chicken cutlets to the bag and then grill alongside the mushrooms until cooked through. This way, you’ve got a delicious meal-in-one!

(Originally featured in FamilyTable, Issue 651)

 

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