pan roasted portobellos with blistered cherry tomatoes
Pretty much all you need to know is that this dish is amazing. It's vegan to the MAX and sure to please and satisfy all of your salty cravings. Crimini (aka portobello) mushrooms are a valuable source of Vitamin B12. One cup of Crimini mushrooms provides a very good source of 15 different vitamins, minerals and antioxidant phytonutrients!
**We all know I love my cast iron skillet, so make sure to have that handy!
/// Ingredients ///
***Serves 1 as entree
3 medium sized portobello mushrooms chopped in half
5 or so baby heirloom tomatoes
4 green onion stalks chopped in 3 inch pieces
1 yellow summer squash chopped in 1 inch pieces
1 tbsp coconut oil
1 /4 cup pickled baby mushrooms
1 1/2 tbsp soy sauce (wheat-free soy sauce alternative: bam!)
/// Instructions ///
Begin by heating your cast iron skillet over medium heat. Throw in your coconut oil and melt. When the pan is at medium heat, toss in your chopped portobello mushrooms face down on skillet and cook for about 5 minutes or so with cover on. Toss in your baby heirlooms and cook for about 10 minutes with cover on as well flipping once or twice. After heirlooms look juicy and plump, toss in your sumer squash and cook for about 10 minutes flipping once. Make sure not to stir or be rough with the veggies as they will break easily. Lastly, throw in your green onions and cook for about minutes gently tossing once.
Take your veggies out of the cast iron skillet and gently place them on a plate and drizzle with soy sauce or soy sauce alternative and top with pickled baby mushrooms.
You are welcome.