Portabellos with a Cilantro-Mustard Seed Crust
I’ve been on a bit of a portabello mushroom kick lately – they’re so simple! Today I also had some cilantro in the fridge and I figured someone had combined the two before. A quick google search and lunch was ready within a half-hour!
The recipe is from Eating Well. It called for a chili sauce to be prepared for the side, but I didn’t make any. It was super simple:
2 tbsp chopped cilantro
1 tbsp dijon mustard
1.5 tsp mustard seed (I only had mustard powder)
1 clove garlic, minced
Mix the above together in a small bowl.
Clean the mushrooms, and sear them rounded-side up for two min on medium-high heat in a cast-iron skillet. Coat the top with the mustard mixture, then put in the oven on 425 for 15 minutes.
I did have some store-bought chili sauce, but I barely used any. The mushrooms were good, but I almost felt as though I could have added more of the sauce (odd considering I made a full batch of the sauce and half the mushrooms!). These would probably be good for someone who didn’t actually like mushrooms, as the flavor was really of the mustard and cilantro. Personally, I really like mushrooms just marinated and grilled, so I probably wouldn’t use this recipe all that frequently.