The Olive Bin

Roasted Portobello Mushrooms

Preheat oven to 450°. Combine Wild Mushroom & Sage Olive Oil, 2 T of The Olive Bin's 18 Year Traditional Balsamic Vinegar, dried red pepper flakes and salt. Brush mushrooms and peppers with mixture and roast until they begin to brown, 10 minutes for mushrooms, and 15-20 minutes for peppers. Combine roasted peppers, 2 T extra virgin olive oil and 1 T 18 Year Traditional Balsamic Vinegar in a blender or food processor and blend to a smooth coulis. Season with salt and pepper. Brush halloumi slices lightly with 2 Tbsp extra virgin olive oil and sear on a hot griddle or nonstick pan for 2 minutes per side or until golden brown. Slice mushrooms into 4 pieces. Divide roasted red pepper coulis among 4 plates. Alternate mushroom slices with halloumi on top of coulis on each plate. Drizzle with pesto, sprinkle with toasted pine nuts and garnish with thin slices of lemon.
Vegetables
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Ingredients

4 large portobello mushrooms, stems removed

2 large red bell peppers, quartered, pits and seeds removed

4 T of The Olive Bin's Wild Mushroom & Sage Olive Oil

3 T of The Olive Bin's Traditional 18-Year Balsamic Vinegar, divided

1 tsp dried red pepper flakes

4 T of any of The Olive Bin's Extra Virgin Olive Oil, divided

1 lb halloumi cheese, cut into ¼-inch slices

Salt and pepper

The Olive Bin's Basil Pesto

2 T pine nuts

2 lemons, thinly slices

Directions

  1. Preheat oven to 450°. Combine Wild Mushroom & Sage Olive Oil, 2 T of The Olive Bin's 18 Year Traditional Balsamic Vinegar, dried red pepper flakes and salt. Brush mushrooms and peppers with mixture and roast until they begin to brown, 10 minutes for mushrooms, and 15-20 minutes for peppers.
  2. Combine roasted peppers, 2 T extra virgin olive oil and 1 T 18 Year Traditional Balsamic Vinegar in a blender or food processor and blend to a smooth coulis. Season with salt and pepper. Brush halloumi slices lightly with 2 Tbsp extra virgin olive oil and sear on a hot griddle or nonstick pan for 2 minutes per side or until golden brown. Slice mushrooms into 4 pieces.
  3. Divide roasted red pepper coulis among 4 plates. Alternate mushroom slices with halloumi on top of coulis on each plate. Drizzle with pesto, sprinkle with toasted pine nuts and garnish with thin slices of lemon.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Traditional 18-Year Dark Balsamic
Traditional 18-Year Dark Balsamic
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