Recipes from Today’s Show: Portobello Mushroom Steak Dinner

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TODAY on MHTV: Thick, hearty mushrooms, like portobellos, are a great alternative to a meaty steak. Marinating them in olive oil and herbs keeps them tender and juicy while grilling. Serve over creamy goat cheese polenta as an alternative to mashed potatoes. The best thing about the polenta is that it does double duty for another meal; leftovers can be chilled and cut into squares, then broiled, grilled, or pan-fried. Once the squares are crispy and golden, top them with a grape tomato salad – it makes an awesome lunch. You can also pair the portobellos with sweet and savory maple-thyme roasted carrots.

Get the recipes from this episode:

Grilled Portobello Mushroom Steaks

Maple-Thyme Roasted Carrots

Creamy Polenta

Crispy Polenta Squares

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

2 Comments
  • Misty Davis August 13, 2012 at 2:23 pm

    Here is a dish I made up from what ever I had in the kitchen. I try to get a bountiful basket for the fresh fruit & veggies a couple times a month.

    6 boneless, skinless chicken breasts
    3 cups of brown rice
    4 cans 99% fat-free 14.5oz chicken broth
    4-6 Roma tomatoes-sliced
    1 medium onion – finely diced
    1/2 tsp minced garlic
    2-3 new yellow squash-sliced or diced (your choice)
    salt and pepper to taste
    1 cup finely grated parmesan
    3 eggs – beaten until foamy
    rosemary

    Mix rice, chicken broth, eggs, onion, a little bit of rosemary, parmesan, salt & pepper in mixing bowl. In 5qt casserole dish, place part of rice mixture in casserole dish, layer squash and tomatoes. Add rest of rice mixture, layer rest of squash and tomatoes. add chicken breasts season with some rosemary, garlic, salt & pepper. Top mith remaining parmesan. bake at 375*-400* FOR 1.5-2.0 hours. Serve with salad or bread or some other side.

  • Tina August 13, 2012 at 4:47 pm

    To Misty:

    I like your recipe. Thank you. Have you ever followed John Contratti’s blog ?

    http://www.cookingwithmrc.tumblr.com

    I find plenty of things to make from him. I loved him on Mad Hungry.

    Tina

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