Buzz
Portobello mushrooms (Agaricus bisporus) are large, dense, and flavorful. These meaty mushrooms are versatile in cooking, making them great for both main dishes and side courses. This article will guide you through preparing a delicious Portobello mushroom dish for a dinner party or family meal.
- Preparation time (for grilling): 40 minutes
- Cooking time: 20 minutes
- Total time: 60 minutes
Ingredients
Grilled Portobello Mushrooms
- 3 or 4 Portobello mushroom caps
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons minced garlic
- 1 shallot
- Salt and pepper to taste
- Chopped fresh herbs: parsley, thyme, basil, rosemary (dried herbs can also be used in place of fresh)
Grilled Stuffed Portobello Mushrooms
- 2/3 cup chopped plum tomatoes
- 1/4 cup (30g) part-skim shredded mozzarella cheese
- 1/2 teaspoon olive oil
- 1/2 teaspoon fresh rosemary, finely chopped or 1/8 teaspoon dried rosemary
- 1/8 teaspoon cracked black pepper
- 1 garlic clove, minced
- 4 Portobello mushroom caps (12 cm)
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Non-stick cooking spray
- 2 teaspoons fresh chopped parsley
Pan-Seared Portobello Mushrooms
- 3 or 4 Portobello mushroom caps
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/4 cup fresh chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Steps
Baked Portobello Mushrooms
Preheat the oven. Position the rack in the middle of the oven and heat it to 240°C (464°F).
Clean the mushrooms. Use a damp or dry cloth to wipe the mushrooms clean. Separate the mushroom caps from the stems. You can chop the stems and use them or discard them.
- If desired, you can also slice the mushrooms.
- To separate the stems, hold the mushroom cap in one hand and gently twist the stem with the other hand.
- You can use a spoon to scrape the gills under the mushroom cap if you prefer.
Prepare the marinade. In a small bowl, mix 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 minced garlic clove, 1 finely chopped shallot, salt and pepper to taste, and a pinch of fresh or dried herbs. Stir the mixture until well combined.
Marinate the mushrooms. Place the mushroom caps (and stems if desired) into a resealable plastic bag. Pour the marinade into the bag and shake it gently to coat the mushrooms evenly. Seal the bag and refrigerate it for 30 minutes. If left for longer, the mushrooms may absorb too much marinade and become soggy.
- Occasionally flip the bag to ensure even marinating.
Grill the mushrooms. Using tongs, carefully remove the mushrooms from the bag and place them on a baking sheet sprayed with non-stick cooking spray. Put the sheet in the preheated oven for 10 minutes. After 10 minutes, flip the mushrooms using the tongs and continue grilling for another 10 minutes.
Serve. Enjoy the baked mushrooms as an appetizer or side dish. Use the leftover marinade as a dipping sauce.
- Drizzle with reduced balsamic vinegar or a vinaigrette dressing.
Stuffed Baked Portobello Mushrooms
Prepare the grill. Preheat the grill and clean the grill grate. Spray the grate with non-stick cooking spray.
- Clean the grill grate after preheating and just before grilling the mushrooms. The heated grease and food residue will come off easily.
Clean the mushrooms. Gently wipe the mushrooms with a paper towel or cloth to remove any dirt. If desired, you can also rinse the mushrooms quickly under cold water, but this is usually unnecessary.
Prepare the mushrooms. Use a spoon to scrape away the brown gills on the underside of the mushroom caps and discard them. Also remove the mushroom stems.
Marinate the mushrooms. In a small bowl, mix 1/2 teaspoon of oil, 2 tablespoons of fresh lemon juice, and 2 tablespoons of soy sauce. Brush the mixture onto all sides of the mushroom caps.
Prepare the filling. In a small bowl, combine 2/3 cup of chopped tomatoes, 1/2 cup of shredded cheese, 1/2 teaspoon of oil, 1/2 teaspoon of fresh chopped rosemary (or 1/8 teaspoon of dried rosemary), 1/8 teaspoon of black pepper, and 1 crushed garlic clove.
Grill the mushrooms. Place the mushroom caps, gill side down, on a grill grate that has been sprayed with non-stick cooking spray. Grill each side for 5 minutes or until the mushrooms are tender.
- Grill the underside (the side with the stem) first so you can flip the caps over and stuff them with the filling later.
Stuff the mushrooms. Using metal tongs, flip the mushroom caps over so the gill side is facing up. Spoon 1/4 cup of the tomato mixture into each cap. Cover and grill for 3 more minutes, or until the cheese has melted. Sprinkle with fresh parsley.
- As the garlic doesn't have enough time to cook fully, the dish will have a strong garlic flavor. If preferred, you can reduce the amount of garlic or omit it altogether.
- If you'd like to prepare ahead, remove the stems and gills, mix the filling, and store the stuffed caps in the fridge until ready to grill.
Pan-seared Portobello mushrooms
Clean the mushrooms. Use a damp or dry cloth to wipe the mushrooms clean. Separate the stems from the caps. You can either chop the stems to use them or discard them.
- To separate the stems, hold the mushroom cap with your dominant hand, and gently twist the stem with your other hand.
- If desired, you can also use a spoon to scrape the gills from the underside of the caps.
Slice the mushrooms. Place the mushrooms on a cutting board and use a sharp knife to slice them into thin pieces. Aim for slices about 1/2 cm thick.
- Be sure to keep your fingers safely away from the knife as you slice.
Prepare the seasoning. Heat a pan over medium heat and sauté 1 minced garlic clove in 1/4 cup of olive oil until the garlic softens. Add the parsley to the pan.
Pan-sear the mushrooms. Add the mushroom slices to the pan and sear for 3-5 minutes, flipping once. Sprinkle the mushrooms with 1/4 cup of parsley, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
- The mushrooms are done when they soften and turn brown.
Serve and Enjoy. Relish the mushrooms immediately after they’re cooked, as an appetizer or a side dish.
Get Creative with Variations
Experiment with spice ideas. This is where the fun begins! You can stuff the mushrooms or sprinkle breadcrumbs on top, or drizzle a bit of pesto sauce. Add a pinch of salt and pepper or toss in some grilled eggplant or bell pepper slices to the plate.
- Feel free to play around with your favorite spice mixes to add a fresh twist and create exciting variations.
Make a Mushroom Burger. Baked, grilled, or pan-seared Portobello mushrooms make an excellent filling for a burger. You can sandwich the mushroom cap in a toasted bun with chopped tomatoes, shredded mozzarella cheese, avocado, and your favorite seasonings.
Make a Unique Salad. Toss sliced mushrooms into a salad with mixed greens, arugula, lettuce, or combine with sautéed kale or snap peas for a flavorful twist.
Completion.
Tips
- Keep the mushrooms in an open plastic bag and store them in the fridge. It’s best to eat them within a few days after purchasing.
- When buying Portobello mushrooms, first check the firmness of both the mushroom cap and stem. Avoid mushrooms with soft or shriveled caps. Then, lift the cap and inspect the gills beneath it. The gills should be dry and light pink in color when held up to the light. If they are dark or appear wet, the mushrooms are no longer fresh.
- When purchasing mushrooms, try to buy loose ones rather than pre-packaged so you can inspect each cap closely.
- Removing the gills from under the cap can extend the mushroom’s shelf life for a few more days.
- Try roasting or pan-frying mushrooms with chili, onions, or other complementary vegetables to enhance the flavor.
Warnings
- Mushrooms that are wet spoil quickly as they absorb moisture. If you must wash them, cook them immediately to avoid spoilage.
Things You Will Need
- Paper towels
- Spoon
- Metal tongs
- Plastic bag
- Frying pan
- Baking tray
