The Daily Beet

29 May Seabrook's 3 Alarm Blackened Portobello Mushrooms!!!

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Seabrook Jones(an Engine 2 warrior for almost one year) introduced everyone at the recent Engine 2 potluck dinner to his patented Seabrook’s 3-Alarm blackened Portobellos. They were absolutely incredible. I am NOT a big fan of mushrooms and these were the best fungi I’ve had in my life. No joshing. Try this recipe out and then post your comments. I think you’ll be amazed. Thank you Seabrook!!!

Seabrook’s 3-Alarm blackened Portobellos

Take whole portobello Caps – remove stem( save it for a salad stir fry or soup or something!) – wipe clean with damp cloth or wet paper towel wet enough to make the blackening spice stick.

Dust/sprinkle liberally both sides with blackened spice aka blackening powder, Optional – I like to add a hefty sprinkle of hot curry powder to gill side

Cook in hot dry skillet 2-3 minutes per side should start to brown and maybe burn a tiny bit – cut in Quarters.

OR Cook on Hot Grill 2-3 min per side until toasty & grill marks are evident

The mushrooms will be fairly al dente and can be served like this – DONE!


If you like em more tender and well done – place the quarters in a baking pan and sprinkle lightly with mirin ( sweet rice wine) and tamari OR flavored or balsamic vinegar – or just a few tablespoons of water.

Cover pan and place in preheated 300º oven for 30min.

Garnish with chopped green onions, chopped basil leaves, crasins, parsley, mint or whatever floats your boat !!


Can’t find blackening powder at your local store?

Make your own – doesn’t have to be perfect just something like this:

All fine ground –

1-2 tb Paprika
1-2 tb Cayenne
1-2 tb Chili powder
1 tb White pepper
1 tb Black pepper
1 tb Sea salt
1 tb Garlic powder
1 tb Onion powder

mix well store in a dry sealed container!

My son Kole, at the entrance to the Austin,Tx Whole Foods with The Engine 2 DIet looming in the background.

My son Kole, at the entrance to the Austin,Tx Whole Foods with The Engine 2 Diet looming in the background.

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Rip Esselstyn

As a firefighter for the Austin Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin ’s Engine 2 firehouse ate in order to save a firefighting brother’s health. Now, as the author of The Engine 2 Diet, Rip is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health.

  • LH in OH
    Posted at 20:03h, 04 April

    I just finished eating this and it was amazing!!!! Thank you for including the blackening powder recipe, too, so I didn’t have to go to the store or buy anything new. (I found this recipe by googling for portobello mushrooms and Engine 2. I’m already a huge fan of Engine 2.)
    The mirin was genius!!! I only cooked the mushrooms in the skillet but then I served them over fresh baby spinach, that I dressed with just mirin. I also did fresh tomato with cilantro flakes sprinkled on it. I also did fresh avocado slices – I think not very Engine 2! – but I killed myself in spinning class for an hour tonight so I rationalized. Altogether this meal was amazing!!!!

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