This Week’s Recipes -11-13-2020
Entrée (Main Course
Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries
You'll want to slather the lemony aioli all over the 'shroom and the fries.
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 40 MINS
4 portobello mushroom caps, stemmed and gills trimmed
1/4 c. balsamic vinegar
3 garlic cloves, divided
1/4 c. extra-virgin olive oil
3 medium zucchini, ends trimmed
2 tbsp. Country Crock Original or softened butter
3/4 c. panko bread crumbs
1/4 c. freshly grated Parmesan
3 tbsp. freshly chopped thyme, divided
Freshly ground black pepper
1/2 c. mayonnaise
1/4 c. oil-packed sun-dried tomatoes, drained and chopped
1 tsp. lemon zest
Juice of 1/2 lemon
Preheat oven to 425°. Place portobello mushrooms in a large plastic bag. In a small bowl, whisk together balsamic vinegar, 2 garlic cloves, and olive oil, then pour marinade over mushrooms and let sit at room temperature while you prep zucchini fries.
Cut each zucchini into four pieces: halve crosswise and then lengthwise, and then cut each half into thirds. In a large bowl, toss zucchini pieces with Country Crock Original, using your hands to evenly coat.
In a small bowl, stir together panko, Parmesan, and 2 teaspoons fresh thyme and season with salt and pepper. Add panko mixture to zucchini bowl and toss well to coat.
Transfer zucchini fries to two parchment-lined baking sheets, sprinkling fries with any remaining breadcrumb mixture, and season with salt and pepper. Bake until golden brown, 18 to 20