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Posted on Apr 7, 2012

Pecan Crusted Portabella

I don’t know about you but I frequently experience a very strange phenomenon where my brain resembles a cavernous warehouse of emptiness.

This feeling is usually preceded by the question, ‘What do you want to have for dinner?

Or worse: ‘What do you want to have for Easter/Christmas/Valentine’s/premiere of The Hunger Games?

There is something about planning the menu for a special occasion that inevitably leads to brain-fog. Luckily, my brain usually clears up and presents a wonderful idea at precisely the time that it’s too late to put said idea into action.

But aha! This time I’ve outsmarted you, Brain! (*no idea who I is in this scenario but clearly a very different entity from the organ responsible for thought and function).

I have actually planned ahead (gasp), and am happy to share a lovely new recipe with all the other fine folks who may or may not be racking their brains with what to make for Easter.

I present to you:

Pecan Crusted Portabella

Materials

  • 2 portabella caps
  • 1/3 cup pecans, finely chopped
  • 1/3 cup Panko (or bread crumbs)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 3 tablespoons maple syrup
  • 1.5 ¬†teaspoons balsamic vinegar
Methods
1. Preheat oven to 400 degrees F.
2. De-stem & clean portabella caps if needed.
3. Prep dry ingredients: chop pecans (a food processor makes this short work indeed – less than a minute). Combine pecans with panko, garlic & mustard.
4. Prep wet ingredients: combine maple syrup & balsamic vinegar.
5. Coat each cap with maple balsamic glaze followed by pecan-panko mixture.

6. Place coated caps in lightly oiled pan and cover with aluminum foil.

7. Place in oven and cook for ~12-15 minutes; remove foil and cook for 10 more minutes or until topping has browned (but not burned!)

Results & Conclusions

Pretty, no?

Lovely presentation aside, these are delicious and just the right amount of hearty. The pecan coating on top is satisfyingly crunchy and underneath…well, underneath, the maple glaze has softened the crunchy coating into something wonderful.

So, save yourself some fancy-meal-planning frustration and make this – it’s fairly simple, quite delicious and easy on the eyes. ¬†Annnnd, you can free up your brain for more important tasks like hunting for Easter eggs, figuring out how 3 dogs and 2 humans can fit on one couch (it’s like Tetris, I tell you!) or thanking God for the life He has blessed with you with.

 

2 Comments

  1. This looks so delicious! Enjoyed the blog. Have a wonderful Easter!

  2. Enjoyed your blog, as usual. Always interesting to see what new food you come up with.

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