This article was co-authored by Yoko Isassi. Yoko Isassi is a Japanese Food Specialist and the Founder of Foodstory in Los Angeles, California. Since 2011, she has taught others how to cook Japanese food and educated others about Japanese food culture. Yoko holds an MA from Columbia University.
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Portobello mushrooms are large Agaricus bisporus, with a firm, meaty texture and delicate flavor. They can be cooked in a number of ways, and can served as a main course or as a side dish. Learn how to cook delicious Portobello mushrooms for a dinner party or for a family meal.
- Prep time (Roasted): 40 minutes
- Cook time: 20 minutes
- Total time: 60 minutes
Ingredients
- 3 or 4 portobello mushrooms
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons minced garlic
- 1 chopped shallot
- Salt and pepper to taste
- chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)
- 2/3 cup chopped plum tomato
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1/2 teaspoon olive oil
- 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh parsley
- 3 or 4 fresh portobello mushrooms
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Steps
Roasting Portobello Mushrooms
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1Preheat your oven. Position your oven rack so that it is in the center of the oven and preheat to 400 °F (204 °C) degrees.
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2Clean your mushrooms. Use a damp or dry cloth to wipe your mushrooms clean.[1] Remove the stems. You can discard the stems or chop them up and cook them.
- You can also use a paper towel to wipe off any dust or crumbs.[2]
- You can also slice your mushrooms if you prefer.
- To remove stems, hold the cap of the mushroom in your dominant hand and gently twist the stem with your other hand.
- You can scrape out the gills with a spoon if you prefer.
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3Mix your marinade. In a small bowl, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 1 clove minced garlic, 1 chopped shallot, salt and pepper to taste, and a sprinkling of fresh or dried herbs. Whisk together until mixed.
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4Marinade your mushrooms. Place your mushroom caps (and stems if desired) in a large Ziploc bag. Pour your marinade mixture into the bag and gently work it around the mushrooms. Seal the bag and lay it flat in the refrigerator for 30 minutes. If you marinade your mushrooms for longer, they can soak up more marinade than they can handle and become mushy.
- It helps to flip the bag occasionally.
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5Roast your mushrooms. Using metal tongs, gently remove your mushrooms from the bag and place them on a baking sheet sprayed with non-stick cooking oil. Place the baking sheet in the preheated oven for 10 minutes. After 10 minutes, use metal tongs to flip the mushrooms and cook for an additional 10 minutes.
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6Serve. Enjoy as an entrée or as a side dish. Serve with any left over marinade as a dipping sauce.
- Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing.
Grilling Stuffed Portobello Mushrooms
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1Prepare your grill. Preheat your grill and brush the rack clean. Spray the rack with cooking oil.
- Clean your grill after preheating it and just before you start to cook. The heated grease and food remains should scrape right off.[3]
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2Clean your mushrooms. Use a paper towel or cloth to gently brush any dirt from your mushrooms.[4] If you'd like, you can also give the mushrooms a quick rinse in cool water, but you don't have to.
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3Prepare your mushrooms. Remove the brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard.
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4Season the mushrooms. Combine 1/2 teaspoon oil, 2 tablespoons fresh lemon juice, and 2 tablespoons soy sauce in a small bowl; brush over both sides of mushroom caps.
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5Mix your filling. Combine 2/3 cup chopped tomato, 1/2 cup shredded cheese, 1/2 teaspoon oil, 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary, 1/8 teaspoon black pepper, and 1 crushed garlic clove in a small bowl.
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6Grill your mushrooms. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled.
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7Fill your mushrooms. Using metal tongs, gently flip your mushrooms over so the cap side is down. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
- Since the garlic doesn't really have time to cook, the mushrooms will have a strong garlic flavor. If you prefer, you can use less garlic or none at all.
- If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
Sautéing Portobello Mushrooms
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1Clean your mushrooms. Use a damp or dry cloth to wipe your mushrooms clean. Remove the stems. You can discard the stems or chop them up and cook them.
- To remove stems, hold the cap of the mushroom in your dominant hand and gently twist the stem with your other hand.
- You can scrape out the gills with a spoon if you prefer.
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2Slice your mushrooms. Place your mushrooms on a cutting board and slice them with a sharp knife. Aim for about 1/4 inch slices.
- Always slice away from your hand and fingers.
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3Prepare your seasoning. Heat your skillet on medium heat and sauté 1 minced garlic clove in 1/4 cup olive oil until garlic is tender. Add parsley.
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4Sauté your mushrooms. Drop your sliced mushrooms into the pan for 3 to 5 minutes, turning once. Dust mushrooms with 1/4 cup parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Mushrooms are cooked when they are tender and browned.
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5Serve. Enjoy immediately as an entrée or side dish.
Creating Variations
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1Try some different seasoning ideas. Here comes the fun part. Stuff or sprinkle your mushrooms with breadcrumbs or drizzle them with pesto sauce. Dust them with a pinch of salt and pepper or stack them with slices of eggplant or roasted peppers.
- Experiment with your favorite seasoning combinations to make new and exciting variations.
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2Make a mushroom burger. Portobello mushrooms caps roasted, baked or sautéed create the perfect filling for a burger. Pair them with a toasted bun, chopped tomato, melted shredded mozzarella, avocado, and your favorite condiments.
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3Mix a creative salad. Toss your sliced mushrooms with a salad of mixed greens, arugula, or your favorite lettuce, or mix with sautéed kale or string beans.
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4Finished.
Community Q&A
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QuestionHow long should I roast a portobello mushroom when it is filled with tomato and cheese?
Community AnswerFor best results, try par-cooking the mushroom before you stuff it. Once the mushroom is halfway cooked, stuff it and cook until the contents are heated through, usually about 15-20 minutes. -
QuestionWhat happens if I don't remove the gills on the mushrooms?
Community AnswerNothing. In fact, some people prefer to leave the gills on. -
QuestionCan portobello mushrooms be microwaved?Community AnswerDon't do this, they will turn out soggy and taste terrible.
Warnings
- Mushrooms go bad quickly when wet because they readily absorb liquid. If you must rinse or dampen a mushroom to clean it, cook it immediately to avoid rotten food.⧼thumbs_response⧽
Things You'll Need
- Paper towels
- Spoons
- Metal tongs
- Plastic bag
- Skillet
- Baking sheet
References
- ↑ https://www.bonappetit.com/story/the-best-way-to-clean-mushrooms
- ↑ https://www.bonappetit.com/story/the-best-way-to-clean-mushrooms
- ↑ http://www.seriouseats.com/2015/06/grilling-mistakes-and-how-to-avoid-them.html
- ↑ https://www.bonappetit.com/story/the-best-way-to-clean-mushrooms
- Videos provided by Recipes
About This Article
To cook portobello mushrooms, first remove and discard the stems from 3-4 portobello mushrooms. Scrape the underside of each cap with a spoon if you’d like to remove the gills. Use a damp cloth to wipe the mushrooms clean. Then, dice 1 shallot into small, 1-inch (2.5 cm) pieces. Peel 1 clove of garlic and dice it as thin as you can. Next, pour ¼ cup (60 mL) of olive oil into a mixing bowl and add ¼ cup (60 mL) of balsamic vinegar, the diced shallot, the garlic, and some salt and pepper to taste. Add a pinch of parsley, thyme, basil, or rosemary for even more flavor. Whisk the ingredients together until they’re thoroughly combined. Place the mushrooms inside a sealable plastic food bag and pour the marinade mix inside of it. Seal the bag and place the mushrooms in the fridge for 30 minutes. To bake the mushrooms, spray a baking dish with cooking spray and set the mushrooms down inside of it. Bake the mushrooms at 400 °F (205 °C) for 20 minutes, flipping them over halfway through. To grill the mushrooms, place them stem-side down on the grill and cook them for 10 minutes, flipping them over halfway through. For tips on seasonings and flavor combinations you can try, read on!
