Portobello mushrooms are a culinary gem, prized for their meaty texture and deep, savory flavor that makes them a versatile ingredient in countless dishes.
Whether you’re a vegetarian looking for a hearty substitute or simply a mushroom lover seeking new ways to enjoy this tasty fungi, Portobello mushrooms offer endless possibilities.
Their large caps can be transformed into satisfying main courses, appetizers, and more.
Here are delicious Portobello mushroom recipes that will inspire you to get creative in the kitchen.
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How to Saute Portobello Mushrooms
Sauteed Portobello Mushroom is and easy side dish that you can make anytime. This is a great addition if you are serving rice, vegetables or even pasta. Portobello mushrooms are so full of flavor, and carry a very unique taste. Portobello mushrooms do not need too much cooking.
These also require very simple ingredients to bring out the best taste. Simple addition of thyme or white wine carry this dish miles ahead. Whip these up and serve them with pasta for a mid week meal.
Ingredients
8.8 ounces Portobello Mushrooms sliced
2 Tablespoon Butter
1 Onion sliced
1/4 Teaspoon Black Pepper
1 Tablespoon Garlic pressed or finely chopped
1/2 Teaspoon Salt to taste
1/3 cup White Wine
Portobello Mushroom Caprese
It’s easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you’re ready for a meat break.
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it’s a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you’d like). Serve immediately.
Portabello Mushroom “Steaks”
