Broiled Portabella Mushroom Caps with Rosemary & Lime

I love mushrooms. Love them. If there's mushrooms in a meal, I'm in. Well, unless there's meat, I guess. Ha.

I adapted (and by adapted I mean used vegetable broth instead of chicken, but otherwise completely stole) the sauce recipe from one of my favorite dishes my mom makes. The famed recipe is also Derek's favorite thing to eat, maybe ever. Why not just eat that then? Because it oinks.

So, I set out to take those flavors and put them on something else. I figured, I love this sauce, I love mushrooms, there's no way this couldn't be good. And it was. The mushroom caps bring a completely different set of flavors to the table than pork does, so it pretty much changes the flavor of everything. But, that doesn't mean it doesn't stand on its own as good and totally worth making.

Broiled Portabella Mushroom Caps with Rosemary & Lime

2 big Portabella mushroom caps, stems removed. (Some people scrape the insides out. I say quit being a pansy and just leave them in)
1/2 C Vegetable broth + a little extra, reserved
Grated zest AND juice of 1 large lime
2 cloves garlic, peeled & minced
1 tsp Fresh rosemary, pulled off the stem and chopped (or 1/2 tsp dried)
1 tsp Salt
1/2 tsp Black pepper
1/4 tsp ground ginger
A little olive oil

Here's what I did:
1. Combine all ingredients except mushrooms into a measuring cup or small bowl and whisk together, set aside.

2. Take out saucepan large enough to hold both mushrooms and place the mushrooms in, gill side up. Don't put it on the stove.

3. Pour marinade mostly over the mushrooms, but make sure you get some in the bottom of the pan as well.

4. Put the lid on the pan and put the pan in the fridge. Leave it for 30 minutes.

I know what you're thinking....
You: "Bitch are you crazy? Why are you putting saucepans in your fridge?"
Me: "Because, I don't want to clean extra dishes or use uncalled for plastic bags. Mind your own business."
You: "That sounds pretty lazy."
Me: "Lazy like a fox!"
You:" That isn't the expression."
ME: "Yeah, well....I said mind your business!"

If you don't mind washing bowls or throwing away plastic, then put it in a bag or some sort of covered dish. Or if you keep your fridge adequately stocked with food like some kind of weirdo & there isn't room, then I guess you can put it in a ziploc bag then too. I like the saucepan idea & I'm doing it again.

Back to the recipe...

5. Preheat your oven to "Broil" and take the mushrooms out of whatever vessel you had them in.

6. If your marinade isn't already in your saucepan (like a chump) then I guess pour it into a saucepan. Also shake all the excess rosemary, garlic chunks, etc off your 'shrooms and back into the marinade. The sauce needs it, plus that mess will burn in the oven.

7. Place your now relatively naked mushrooms onto a broiler pan gill side down. Spray them with a little olive oil & put them in the oven. Broil for 5-8 minutes.
*note- I had my oven rack on the second highest rung. The highest seemed to close. Also put water in the under part of the broiler pan. If that makes no sense to you, google using a broiler pan.

8. While your mushrooms are broiling, bring the leftover marinade to a simmer at med high heat and reduce it until a lot of the liquid is gone and it is a thicker sauce, about 3-5 minutes. If you want a thinner sauce you can slowly add back in veggie broth a little at a time until you have the consistency you want. I did.

The cooking time on the mushrooms really depends on how thick they are. Mine were pretty huge and they ended up broiling for about 10 minutes. I suggest doing it in 5 minute increments until they look done, but probably no more than 10-12 minutes. It helps to flip them 1/2 way through, but isn't crucial. Take them out, put them on a plate, and pour the sauce over the top.

Eat, it fool! (Broccoli not included.)