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!