I absolutely adore portobello mushrooms! They are incredibly versatile and straight up delish!
Here are a few recipes that I thought I would share with you for all things portobello.
My ALL time favorite of the moment, Marsala Mushrooms:
Heat a sautee pan.
Remove stem and cut portobellos in strips.
Add olive oil, 2 T of minced garlic and 1/2 diced onion into the bottom
of the sautee pan.
Add three sprigs of fresh thyme( leaves removed- stem discarded)
*or 1 sprig of chopped fresh sage
Add 1 T of dijon mustard to coat onions and garlic
Add portobello mushrooms.
Add 1/4 cup of Marsala wine
Salt and pepper to taste.
Cook for 8 minutes until tender.
ENJOY over rice, pasta,salad,
or a side dish to meat and chicken!
I love grilling portobellos instead of or in addition to a nice burger or steak.
*remember to remove the stem and marinate for at least 20 minutes prior to grilling.
My three favorite marinades are:
1. Pesto (garlic,basil,mint,dill,olive oil, lemon juice and salt/pepper blended in food processor).
2. Balsamic reduction ( literally pour balsamic vinegar in a saucepan and let simmer until the sauce reduced by half and the consistency becomes thicker resembling molasses).
3. Teriyaki:(2 cloves of minced garlic, 1 T. of diced fresh
ginger,1/2 cup of soy sauce, 1 T. sesame oil, 3 T of brown sugar, 3 T of orange juice, 1 t. black pepper)
I just made this today.
You can literally stuff mushrooms with just about anything, meats, seafoods, vegetables, and cheese.
This summer I made these with marinara and pizza cheese and called them 'Pizza Shrooms' for the summer camp I cooked at for elementary kids. They LOVED THEM!!
I will show you how to make a fancier 'pizza shroom' with more vegetables.
You will first need to clean the mushroom by taking a spoon and cleaning out the 'gills' (*for the lack of a better word;)
Drizzle with olive oil, salt and pepper are place in the oven for 10 minutes at 350.
Dice fresh zucchinis, red peppers,onions, carrots.
Sautee these with minced garlic, salt,
pepper and italian seasoning until 'el dente'(*not hard, but not mushy).
Add black olives.
Cover in marinara sauce
Spoon onto cooked portobellos and cover with shredded mozarella cheese.
Place back in the oven for 6 minutes or until cheese is melted.