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All Recipes,

Jerked Portobello Mushrooms

Chef Patrice Gilman,

Gladys Caribbean Kitchen

Patrice emerged on the local food scene in 2021, backed by CIA (culinary institute of America) certificate earned in Jamaica and unbridled enthusiasm for a new culinary career. While much island cuisine incorporates local vegetables and proteins, jerk seasoning is wonderfully versatile way to enliven any ingredient. In this recipe, it spices up portobellos at the centre of a plant-based plate. Chef Patrice blends exuberant flavours with artistry and is gaining fast fans with her signature flair.

Ingredients

Portobello Mushroom and Grilled Vegetables

4 portobello mushrooms

3 Tbsp jerk seasoning

1 red onion, quartered

1 bell pepper, quartered

Coconut Cream Base

1/2 cup broccoli florets 

1/2 cup chopped carrots

1 tsp oil or butter

1 1/2 cups coconut cream

1 tsp crushed chili

Croquettes

1 whole ripe plantain

2 medium potatoes

3 cloves garlic

1 cup panko bread crumbs

salt and pepper to taste

oil, for deep frying

Method

Portobello Mushroom and Grilled Vegetables

  1.  Massage mushrooms with jerk seasoning and grill or bake for 12 minutes at 375°F.
  2.  Marinate quartered red onion and bell pepper with salt, pepper and oil. Grill or bake for 15 minutes at 400°F.
  3.  Remove from heat, cut into strips if you desire and set aside.

Coconut Cream Base

  1. Sauté carrot and broccoli in oil or butter for 2 minutes then add coconut cream and crushed chili and let simmer for 5 minutes or until mixture becomes thick enough to coat a spoon.

Croquettes

  1.  Peel and chop the plantain, potatoes and garlic, add them to a pot of water and bring to a boil.
  2.  Remove once they are fully cooked to avoid too much water absorption.
  3.  Drain and mash together.
  4.  Add salt and pepper, stir well.
  5.  Set aside mixture and let cool
    (10 minutes). Use a scoop to portion mixture and roll in a cylindrical shape.
  6.  Lightly coat with panko on both sides.
  7.  Place croquettes on a tray and refrigerate for 30 minutes.
  8.  Heat oil on medium heat and fry croquettes for 5 minutes.
  9. Serve in a shallow bowl or pasta dish. Place the coconut base in first, add the grilled onions and peppers, add the croquettes then place the jerked portobello mushrooms on top.

Yield 2 servings