The portobello mushroom is a type of large button mushroom with a soft, filling and delicious taste. Portobello mushrooms can be cooked in a number of ways, and can be served as a main dish or as a side dish. Learn how to cook delicious portobello mushrooms for a dinner party or family meal.
- Preparation time (baking): 40 minutes
- Cooking time: 20 minutes
- Total time: 60 minutes
Ingredients
Grilled Portobello Mushroom
- 3 or 4 portobello mushrooms
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp finely chopped garlic
- 1 chopped red onion
- Salt and pepper to taste
- Chopped fresh herbs: parsley, thyme, basil, rosemary (can be replaced with dry ones)
Stuffed Grilled Portobello Mushroom
- 2/3 cup chopped plum tomatoes
- 1/4 cup (1 ounce) grated mozzarella cheese (partially skimmed milk)
- 1 tsp olive oil, divided
- 1/2 tsp finely chopped fresh rosemary or 1/8 tsp dried rosemary
- 1/8 tsp coarse black pepper
- 1 clove of garlic, puree
- 4 portobello mushroom caps (13 cm)
- 2 tbsp fresh lemon juice
- 2 tsp low sodium soy sauce
- cooking spray
- 2 tsp chopped fresh parsley
Sauteed Portobello Mushroom
- 3 or 4 fresh portobello mushrooms
- 1 clove garlic, finely chopped
- 1/4 cup olive oil
- 1/4 cup fresh Italian parsley, coarsely chopped
- 1/4 tsp salt
- 1/8 tsp pepper
Step
Method 1 of 4: Baking Portobello Mushrooms
Step 1. Preheat your oven
Place the oven rack in the center of the oven and preheat it to 400 degrees.
Step 2. Clean the mushrooms
Use a damp or dry cloth to remove mildew. Remove the stem. You can remove the stalks or chop and cook them.
- You can also slice the mushrooms if you want.
- To remove the stem, hold the mushroom cap with your hand and gently twist the stem with your other hand.
- You can scrape the mushroom blades out if you want.
Step 3. Mix your marinade ingredients
In a small bowl, combine cup olive oil, cup balsamic vinegar, 1 finely chopped garlic clove, 1 chopped onion, salt and pepper for taste, and a pinch of fresh or dried herbs. Shake well.
Step 4. Marinate your mushrooms
Place the mushroom cap (as well as the stem if desired) in a ziploc plastic bag. Pour the marinade mixture into a plastic bag and gently mix. Cover with plastic and place in the refrigerator for 30 minutes horizontally. If you marinate the mushrooms for more than 30 minutes, they will absorb too much of the marinade and become mushy.
Turning the plastic occasionally so that the spices are evenly distributed
Step 5. Bake your mushrooms
Carefully remove the mushrooms from the plastic bag using metal tongs, then place the mushrooms on a greased baking sheet. Place the baking sheet in the preheated oven for 10 minutes. After 10 minutes, flip the mushrooms using metal tongs and bake for another 10 minutes.
Step 6. Serve
Can be enjoyed as a main menu or a complement. Use the remaining marinade as a dipping sauce.
Sprinkle with a little balsamic vinegar or a dressing of the oil and vinegar mixture
Method 2 of 4: Baking Portobello Mushroom Stuffed
Step 1. Prepare the grill
Preheat the grill and brush clean the grill grille. Spray the grill trellis with cooking oil.
Clean the grill after heating and before you start cooking. The heated oil and food debris should be scraped off immediately
Step 2. Clean the mushrooms
Use a paper towel or cloth to gently wipe the dirt off the mold. If you want, you can also rinse the mushrooms in cold water for a bit, but this is not mandatory.
Step 3. Prepare the mushrooms
Remove the brown blades from the bottom of the mushroom cap with a spoon, and discard the blades. Remove the stem; waste.
Step 4. Season the mushrooms
Mix tsp oil, 2 tbsp fresh lemon juice, and 2 tbsp soy sauce in a small bowl; Smooth on both sides of the mushroom cap.
Step 5. Mix your filling
Combine 2/3 cup chopped tomatoes, cup grated cheese, tablespoon oil, tsp finely chopped fresh rosemary or 1/8 tsp dried rosemary, 1/8 tsp black pepper, and 1 crushed garlic clove in a small bowl.
Step 6. Bake your mushrooms
Place the mushroom caps, stems facing down, on a grilling trellis that has been coated with cooking spray, and roast each side until soft for five minutes.
Bake the mushroom stems face down first, so that the mushrooms can be filled with the filling immediately when they are turned over
Step 7. Stuff your mushrooms
Use metal tongs to carefully turn the mushrooms so the hood is facing down. Spoon cup of tomato mixture into each mushroom cap. Cover and bake for 3 minutes or until the cheese is melted. Sprinkle parsley.
- Since garlic doesn't have a specific time to cook, the mushrooms will have a strong garlic flavor. If you like, you can use less or no onions.
- If you wish, remove the blades and stems from the mushrooms and mix them in the filling, then cover and refrigerate until ready to bake.
Method 3 of 4: Sauteed Portobello Mushrooms
Step 1. Clean the mushrooms
Use a damp or dry cloth to remove mildew. Remove the stem. You can remove the stems or cut and cook them.
- To remove the stem, hold the mushroom cap with your dominant hand and carefully twist the stem with your other hand.
- You can scrape the blades with a spoon if you like.
Step 2. Slice your mushrooms
Place the mushrooms on a cutting board and slice them with a sharp knife. Slice about cm in size.
When slicing, always place it far enough away from your hands and fingers
Step 3. Prepare the seasoning
Heat a skillet over medium heat and sauté 1 minced garlic clove in cup olive oil until the garlic is tender. Add parsley.
Step 4. Saute the mushrooms
Place the sliced mushrooms in the skillet for 3 to 5 minutes, turning once. Sprinkle the mushrooms with cup parsley, tsp salt, and 1/8 tsp pepper.
Mushrooms are ripe when they are soft and brown
Step 5. Serve
Enjoy immediately as a main dish or side dish.
Method 4 of 4: Creating Variations
Step 1. Try some different seasoning ideas
This is the fun part. Stuff or dust your mushrooms with breadcrumbs or drizzle with pesto sauce. Sprinkle the mushrooms with a pinch of salt and pepper or top the mushrooms with sliced eggplant or roasted pepper.
Experiment with combinations of your favorite spices to create new and fun variations
Step 2. Make the mushroom burger
Grilled, grilled or sautéed portobello mushroom caps make the perfect filling for burgers. Pair with toast, chopped tomatoes, melted grated mozzarella cheese, avocado, and your favorite seasonings.
Step 3. Make a creative salad mix
Include sliced mushrooms in a salad filled with mixed vegetables, arugula cheese, or your favorite lettuce, or mix them with stir-fried cabbage or chickpeas.
Step 4.
Tips
- Try grilling or sautéing your mushrooms with pepper, onions, or a variety of vegetables to add flavor to the mushrooms.
- When buying mushrooms, try to buy free mushrooms instead of packaged ones. You can inspect the hood this way.
- When choosing a good portobello mushroom, the first thing you should check is the hardness of the cap and stem. Withered and soft hoods should be avoided. Then, flip the mushrooms over and look at the structure of the blades. The blade should be dry, with a pale pink hue when exposed to light. If it's pitch black or looks wet, the mushrooms are no longer in good condition.
- Store your mushrooms whole or in an open plastic bag in the refrigerator. Mushrooms should be consumed within a few days of purchase.
- Removing the blades can extend the shelf life of your mushrooms by a few extra days.
