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Meatless Monday at Casa de Cuisine: Honey and Rum Portobello Mushrooms

Meatless Monday at Casa de Cuisine: Honey and Rum Portobello Mushrooms
Meatless Monday at Casa de Cuisine: Honey and Rum Portobello Mushrooms
Chef Larry Edwards/Casa de Cuisine

Mushrooms get their name because they are mushy and take up a lot of room on the plate (okay, that's not true -- well not totally anyway). When improperly prepared, which is more times that not, mushrooms do become spongy and it is for this reason why a lot of people don't like them. This dish will change their mind. They do, however, take up a considerable amount of room on the plate, making them a favorite of chef's because it looks like you're getting more food on your plate and you can be charged more!

Now to this incredible tasting dish called Honey Rum Portobello Mushrooms. Here you have this fantastic dish of portobello mushrooms braised in rum and honey. Can it get any better? Yes! Upon presenting this dish, you put a slice of jalapeno pepper into the mushroom cap and then cover with finely grated Parmesan cheese.

Ingredients needed to make Honey and Rum Portobello Mushrooms (serves 2):

  • 6 whole portobello mushrooms, medium size
  • 2 Tbs. butter
  • 1/2 cup spiced rum
  • 1/4 cup honey
  • 1/4 tsp. ground nutmeg
  • 1 jalapeno pepper, stem removed and cut 6 rings (see picture in slideshow)
  • finely grated Parmesan cheese


  1. Remove the stem end of the mushrooms and discard (do not wash the mushrooms, if dirty simply wipe them off).
  2. Into a medium saute pan or skillet, melt the butter over medium heat.
  3. Add the whole mushrooms and saute 2 minutes per side.
  4. In a small bowl, whisk together the rum, honey and nutmeg.
  5. Remove the pan from the heat and pour the rum mixture over the mushrooms.
  6. Place the pan back on the heat and braise (cook in the liquid) the mushrooms in the rum 3 minutes per side.
  7. Add the jalapeno pepper to the pan and cook 1 minutes.
  8. Remove the mushrooms to serving plates. Place a jalapeno ring in the cap of each mushroom (the crevice where the stem was -- see picture in slideshow).
  9. Dust the mushrooms with the finely grated Parmesan cheese and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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