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Portobello Mushrooms with Grains, Greens, and Balsamic Tahini Dressing

February 16, 2012

The name I have given this dish is a bit of a mouthful…but I guess that is fitting because the dish itself will hopefully be a mouthful of food-induced bliss for anyone who tries it. 🙂 Okay, I am tired out. Maybe I shouldn’t try for humor today.

Anyway, this versatile lunch/dinner/appetizer/starter looks very fancy, but is actually very easy to make. In fact, once your grains are cooked, this dish can be assembled and cooked in less than 30 minutes. I think I may have even finished eating mine within that 30 minute window, even though I was making up the recipe as I went. For me, it was the perfect combination of different flavors and textures, and I am excited to share:

Portobello Mushrooms with Grains, Greens, and Balsamic Tahini Dressing

Portobello Mushrooms with Grains, Greens, and Balsamic Tahini Dressing

Serves: 2 as an appetizer (but could very easily be multiplied)


approximately 1 cup cooked grains – I used a combination of millet and quinoa cooked in vegetable stock with onion, garlic, mushrooms, and a red and green pepper, which I had leftover from another dish. You could use other grains and veggies if you like.

2 Portobello mushrooms, stems removed (stems could be cooked into grains for added flavor)

handful of greens (I used a mix of spinach, rocket, and watercress)


For the dressing:

1 tbsp tahini

1 tbsp balsamic vinegar

1 tbsp nutritional (brewer’s) yeast, optional


Pre-heat oven to 170 degrees C (fan assisted). Cook grains according to package instructions along with any veggies you want, if you don’t have leftover grains on hand to use.

Place Portobello mushrooms bottom up on a baking tray, stems removed. When the grains are cooked, place a scoop of grains on top of each mushroom base. The amount of grains is up to you, but if this is a lunch or dinner, I would add a good sized scoop, whereas I would use a smaller scoop if you are using the mushrooms as an appetizer.

Place the mushrooms and grains in the oven for about 15-20 minutes until thoroughly heated through. I only left mine in the oven for 15 minutes because I was in a rush, but 20 minutes would probably be better. Just keep a bit of an eye on them since I didn’t watch my cooking time very carefully.

While the mushrooms are in the oven, mix up your dressing. Although I have called this a dressing, I left it thick (more of a paste/hummus consistency) because I wanted it to actually sit on top of the mushrooms rather than run all over the plate.

The nutritional yeast is optional, as the flavors of the tahini and balsamic are far stronger, but I do think the nutritional yeast is a nice addition and it adds a nutritional boost.

When the mushrooms are finished cooking, place them on a plate, and pile with greens of your choice.

Add a spoonful of the dressing (remember, the dressing is by far the strongest flavor so don’t use too much) on top, and enjoy!

P.S. You may have a little bit of leftover dressing – that is okay. It is great on salads too!


IBS Note: Mushrooms don’t seem to upset my stomach, but eating lots of whole grains (especially on an empty stomach) sometimes does. I have found, however, that millet is easier on my stomach than quinoa, so I often use a combination of the two. If your stomach is sensitive, you may want to have some bread (maybe dipped in olive oil and vinegar) with this dish or before eating a big serving of grains.

16 Comments leave one →
  1. February 16, 2012 8:07 pm

    It is, but it’s nice and descriptive :D. These mushrooms look purely incredible.

  2. February 16, 2012 10:07 pm

    Damn fine mushroom money shot!

    • February 17, 2012 9:57 am

      Haha, thank you very much! I must admit, I was quite happy with it, especially since I was rushing around at the time.

  3. February 17, 2012 12:48 am

    Oh my, this looks SO good! This is a must-try for sure. One question: you listed “rocket” as a grain. What is that??

    • February 17, 2012 9:59 am

      Hi Emily! Sorry – rocket is actually a green… It is kind of like spinach but has a bit more flavor. It is used loads in the UK, but less in the US I think. You can actually see what it looks like… It is the piece of green stuff at the front of the last picture in the bottom left hand corner of the shot. There may be a different name for it in the US, but I’m not quite sure.


  4. February 17, 2012 1:46 am

    oooh I’m loving all the flavors here!

    • February 17, 2012 10:00 am

      Thank you! I wasn’t entirely sure they would all work together, but I was very, very pleased with the result!


  5. February 17, 2012 12:04 pm

    Healthy and delicious. What a great idea! Thanks for sharing!

  6. February 17, 2012 5:09 pm

    Mmmm, this looks delicious! Have a great weekend!

  7. February 22, 2012 11:37 am

    Yumm! This looks wonderful. I love the meaty flavor of portobella mushrooms, and this looks like a really creative way to serve them as a entree. Also, I have been looking for a favorite tahini recipe, so I will have to check this out. Everything looks delicious!

    • February 26, 2012 5:26 pm

      Thanks Jordan! It’s on the menu again for us this week. 🙂

      Hope you are enjoying your weekend!


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