inthekitchen
Jerked Portobello Mushrooms
INGREDIENTS Portobello Mushroom and Grilled Vegetables 4 portobello mushrooms 3 Tbsp jerk seasoning 1 red onion , quartered 1 bell pepper , quartered
Coconut Cream Base 1 / 2 cup broccoli florets 1 / 2 cup chopped carrots 1 tsp oil or butter 1 1 / 2 cups coconut cream 1 tsp crushed chili
Croquettes 1 whole ripe plantain 2 medium potatoes 3 cloves garlic 1 cup panko bread crumbs salt and pepper to taste oil , for deep frying
METHOD Portobello Mushroom and Grilled Vegetables 1 . Massage mushrooms with jerk seasoning and grill or bake for 12 minutes at 375 ° F . 2 . Marinate quartered red onion and bell pepper with salt , pepper and oil . Grill or bake for 15 minutes at 400 ° F . 3 . Remove from heat , cut into strips if you desire and set aside .
Coconut Cream Base Sauté carrot and broccoli in oil or butter for 2 minutes then add coconut cream and crushed chili and let simmer for 5 minutes or until mixture becomes thick enough to coat a spoon .
Croquettes 1 . Peel and chop the plantain , potatoes and garlic , add them to a pot of water and bring to a boil .
2 . Remove once they are fully cooked to avoid too much water absorption . 3 . Drain and mash together . 4 . Add salt and pepper , stir well . 5 . Set aside mixture and let cool ( 10 minutes ). Use a scoop to portion mixture and roll in a cylindrical shape . 6 . Lightly coat with panko on both sides . 7 . Place croquettes on a tray and refrigerate for 30 minutes . 8 . Heat oil on medium heat and fry croquettes for 5 minutes . 9 . Serve in a shallow bowl or pasta dish . Place the coconut base in first , add the grilled onions and peppers , add the croquettes then place the jerked portobello mushrooms on top .
Yield 2 servings
12 ciao ! / mar / apr / two thousand twenty-two