Roasted Portobello Mushrooms with Chipotle Cream


Ok. Enough with the desserts already. Last week was very, very bad from a combination calories and exercise stand point. That is to say, I had lots of the former and almost none of the later. Very, very bad… (but oh so good).

At least I have gotten it out of my system, at least for a day or so. I’m moving on to some dishes that don’t increase my pant size.

Starting with this one. Roasted Portobello Mushrooms with a freakishly good chipotle cream sauce (yes, the same one that was in the tarts). Oh sure, it has heavy cream in it. But you really don’t need much at all for knock your socks off flavor and you could, if you were being really good, substitute plain yogurt. You can serve it as a side dish, or make enough for a meal.

This recipe started from the roasted vegetables section in Heidi Swanson’s gorgeous Cook 1.0 vegetarian cookbook.

“Cook 1.0: A Fresh Approach to the Vegetarian Kitchen” (Heidi Swanson)

This book contains some truly beautiful recipes, with lots of variations… perfect for the way I cook. Her version is the mushroom, straight up. I followed it closely (not much to go wrong with olive oil, salt and garlic…) and added the sauce.

Roasted Portobello Mushrooms with Chipotle Cream

I could eat this Every. Single. Day.

Chipotle Cream Sauce
Makes a 1/2 cup of sauce, which will keep in the fridge for a bit.

1 can chipotle chili in adobo sauce
1/2 cup heavy cream (or substitute sour cream or plain yogurt)

Finely chop one or two of the chilies, and add them and a tablespoon of the adobo sauce to the cream. Whisk until slightly thickened. Refrigerate until ready to use.

Roasted Portobello Mushrooms

Portobello mushrooms
Garlic, minced
Olive oil
Sea salt
Chili flakes (optional)
Cilantro (for garnish)

Preheat oven to 425F.

Remove the stem from the mushrooms and brush with a soft mushroom brush to remove any dirt.

Line a rimmed baking dish with foil. Place the mushrooms stem-side down. Rub with the garlic, sprinkle with salt, pepper and chili flakes and drizzle with olive oil.

Roasted Portobello Mushrooms with Chipotle Cream

Bake for 10 minutes and then flip. Bake for another 10 minutes. They should be juicy. If not, leave them in for another 5 minutes.

Remove from oven and slice or serve whole. Drizzle with the Chipotle Cream and garnish with fresh cilantro.

Roasted Portobello Mushrooms with Chipotle Cream

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0 thoughts on “Roasted Portobello Mushrooms with Chipotle Cream

  1. well i have heidis book but obviously I havent been reading it carefully enough. I have some creme fraiche and my own homemade chipotle in adobe sitting in the fridge at home, with no ideas for dinner – maybe this could be it! Thanks for the inspiration!

  2. hi l, simply gorgeous! i especially love the first montage showing off the portobello gills – it’s postcard perfect (and how’s that for food as art?)

  3. Sam – oh, homemade chipotle would be fantastic! I wanted to make my own, but didn’t have the time for the chilis to get soft enough. I wanted them drenched in the sauce. Thanks for stopping by!

    Francesca – Thank you so much! It was almost embarrassingly simple to make… but then, so many of the best things are so simple.

    J – I did love how the gills photographed… they turned out much better than I could hope for. Thank you!

  4. Hey L – I made the sauce on wednesday night, with just a couple of tablespoons of creme fraiche and a couple of my Chipotles en adobe and it was yummy – we had it on homemade burgers. (trying to clean out the frezzer right now) Thanks for the inspiration!

    I have the recipe for making the chipotle en adobe on my site. Not sure how much longer it will last since i have now opened the sealed jar, but it had been in the fridge at least 6 weeks since I made it and it was absolutely fine!

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