Portabella Mushrooms Recipe

Every year when the weather turns warm, cooking grilled vegetables on our back porch becomes my side dish haven. When I’m standing outside sipping wine with one hand and flipping Grilled Portobello Mushrooms with the other, it feels as if whatever else happened that day, everything is going to be OK as long as I can still do this quiet, blissful thing for myself.

Ever since learning to make Grilled Cauliflower Steaks, I’ve been completely enamored by the delicious simplicity of grilled veggies. It’s the same way I feel about roasted vegetables in the winter—10 minutes of effort for a plate piled high with scrumptious, healthy satisfaction.

Grilled portobello mushrooms have a mega advantage over baked portobellos mushroom recipes: NO clean up at the end!

1. Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. …
2. In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. …
3. Drizzle over the inside of each mushroom evenly. …
4. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes.

Grilled Portobello Mushrooms

How to make the best Grilled Portobello Mushrooms. Simple recipe that’s perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

Ingredients:

• 4 large portobello mushrooms (stems and gills removed, wiped clean)
• 1/4 cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon low sodium soy sauce
• 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional, plus additional to taste)
• Canola or vegetable oil (for grilling)
• Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Instruction:

1. In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.
2. Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
3. To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

12 Best Portobello Mushroom Recipes

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Prep: 15min

Total: 40min

Yield: 6

Nutrition Facts: servingSize None, calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, Saturated Fat 3.2 g, Trans Fat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg

Ingredients:

• 6 medium portobello caps (about 10 to 12 ounces)
• 5 ounces frozen chopped spinach
• 2 tablespoons minced shallot (1 small)
• 1 green onion
• 3/4 cup chopped canned artichokes (about 1/2 can or jar)
• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup shredded Parmesan cheese, plus more for topping
• 1/4 teaspoon each dried dill, garlic powder and kosher salt
• Fresh ground black pepper
• 1/3 cup Italian panko* or Italian breadcrumbs
• Paprika or smoked paprika, for topping (optional)

Instruction:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
3. Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
4. Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
5. Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

Baked portobello mushrooms

These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.

Prep: 5min

Total: 25min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 196 kcal, Carbohydrate 6 g, Protein 8 g, Fat 17 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 200 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 3/4 lb portobello mushrooms
• 1 clove garlic
• 2 tbsp olive oil
• salt and pepper to taste
• 1/2 tsp dried thyme
• 1/2 tbsp butter
• 1 tbsp parmesan (grated)
• 3 tbsp mozzarella (grated)

Instruction:

1. Preheat oven to 400°F/200C.
2. Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
3. Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
4. In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
5. Bake the mushrooms for around 15 minutes until tender.
6. While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

Learn To Cook: How to Properly Prepare Portobello Mushrooms

FAQ

What is the best way to prepare portobello mushrooms?

• Silky Fettuccine. Pasta with mushrooms has always been a winner. …
• Shiitake Salad. Mix in some of your favorite veggies and top them up with the right dressing. …
• Crunchy Spring Rolls. …
• Garlicky Leeks. …
• Roasted Asparagus. …
• Cheesy Mashed Potatoes. …
• Soft Poached Eggs.

How does Gordon Ramsay cook portobello mushrooms?