Savor the flavors of this light yet satisfying Marinated Mushroom Caps recipe. Portobello mushrooms soak up a zesty lemon and rosemary marinade, while a mixture of spinach, corn, and cashews adds delightful texture and taste. Whether served as an appetizer or a main course, this dish is perfect for any meal.
Marinated Mushroom Caps
Course: Appetizers, MainCuisine: Mediterranean4
servings10
minutes20
minutes210
kcalIngredients
Juice of 3 lemons, plus 1 teaspoon grated zest
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
Sea salt, to taste
4 small portobello mushroom caps
1/2 cup raw cashews
1 ear corn, shucked (about 1 cup kernels)
1 cup baby spinach
2 scallions, sliced
Directions
- Prepare the marinade: In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, rosemary, and a pinch of sea salt.
- Marinate the mushrooms: Place the mushroom caps in a shallow dish. Pour the marinade over them, ensuring each cap is well coated. Cover and refrigerate for at least 1 hour to let the flavors infuse.
- Toast the cashews: In a dry skillet over medium heat, toast the cashews until golden brown, about 5 minutes. Remove from heat and set aside.
- Cook the corn: Boil or steam the corn kernels for 3-4 minutes until tender. Drain and let cool.
- Assemble the filling: In a mixing bowl, combine the toasted cashews, cooked corn, baby spinach, and sliced scallions. Toss to combine.
- Grill the mushrooms: Preheat a grill or skillet over medium heat. Remove the mushroom caps from the marinade and grill for 5-7 minutes on each side, until tender and slightly charred.
- Serve: Fill each grilled mushroom cap with the cashew, corn, and spinach mixture. Drizzle with any remaining marinade, and serve warm.
These Marinated Mushroom Caps are a perfect combination of bright, zesty flavors and hearty, nutritious ingredients. Whether you’re serving these as a vegetarian main dish or a unique appetizer, they’re sure to impress with their bold taste and wholesome ingredients.
