Portabello Mushrooms, good recipes?

Question

I would like to know if anyone has some good portabello mushroom recipes. I don't want to grill them, no grill available. Any other ways to cook and eat them?

Thanks for your recipes :)

Answer 1

Stuffed Portabellas
Serves 4
4-4 inch Portabella mushrooms
1/3 cup sliced scallions (pencil onions)
1 clove garlic, minced
1/4 cup butter or olive oil
1/2 cup fine dry bread crumbs
1/2 cup shredded Parmesan or other sweet, nutty cheese
1 Tbsp. dry white wine
1 Tbsp. fresh sage or 1/2 tsp. dried
salt and pepper to taste
1/2 cup chicken broth

Rinse mushrooms, remove stems and pat dry. Chop stems and saute along with onions, garlic and butter or olive oil. Add bread crumbs, cheese, sage, wine, salt and pepper. Brush mushroom caps with olive oil and place mushroom caps in a shallow oven pan. Fill with stuffing mixture and add broth to pan. Cook at 350º until tender, 10-15 minutes. Garnish with (melted) cheese.

Portabella - Filet Mignon
1 pound portabella mushrooms
salt
white pepper
extra virgin olive oil

Marinade:
5 Tbsp. olive oil
Juice of 2 limes
1 clove minced garlic
1 chopped shallot
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped parsley

Season portabellas with above ingredients to taste and grill over high heat for 4 minutes (until cooked through). Marinate for 1 hour in marinade and serve.

Seasoned Linguine with Portabella Mushrooms, Ripe Olives and Tomatoes
Serves 5
1 box of Linguine, cooked
3 to 4 Portabella mushrooms, cut into bite sized pieces
Spike™ brand seasoning to taste (1 Tbsp. to 2 Tbsp.)
2 tbsp. olive oil
Salt, pepper to taste
1 can ripe olives
1 large tomato, cut into bite sized squares
2 chicken breasts, cut into bite-sized squares and stir fried - (optional)

Cook linguine and set aside. Slice ripe olives and tomatoes and chill in refrigerator. In a wok, stir fry chicken breasts in 1 tbsp. olive oil, salt, pepper and 1 tsp. Spike™ brand seasoning until done. Add Portabella mushrooms and cook until tender. Add linguine to chicken, mushrooms, 1 tbsp. olive oil, additional seasoning and mix well. Noodles should coat to a light brown color. Add more or less seasoning to suit your taste. Serve with Italian pull apart bread and don't forget the chilled tomatoes and ripe olives, they are a wonderful compliment to this dish.

Breakfast Portabella
Quick and easy, serves 2
2 Portabella mushroom caps, rinsed and wiped clean.
Olive oil
2 eggs (or egg substitute)
1 Tbsp. diced green pepper
1 Tbsp. diced onion
1 Tbsp. diced tomato
Dash of salt, pepper and thyme

On a baking sheet, broil the Portabella (wipe the bottom with Olive oil to prevent sticking) until just tender. In a fry pan, scramble the eggs, pepper, onion, tomato, salt, pepper and thyme until cooked through. Cup the egg mixture into the Portabella cap and return to the oven for a short time. Garnish with Parsley and serve. You may choose to add cheese, ham or bacon, however the Portabella is a rich meal by itself.

Parmesan Portabella Burger
1/2 tsp. roasted wheat germ
1/4 cup grated Parmesan cheese
1 Tbsp. Italian seasonings (blend)
1/2 tsp. salt
2 egg whites
1 Tbsp. water
4 Portabella Mushroom caps (about 3" - 4", cleaned)
4 rolls / buns
4 slices part-skim mozzarella cheese
4 slices tomato
Lettuce or spinach leaves
Cooking spray

Combine dry ingredients in one bowl. Combine wet in another and mix until frothy. Dip mushroom caps and then coat with dry mixture. Repeat. Spray lightly with cooking spray. Bake for 14-18 minutes in a 400 F degree oven, stem side down. Done when coating is crisp and mushroom is tender. Place cheese on top and melt. Serve immediately, serves 4.

For a red pepper spread:
1/3 cup reduced fat mayonnaise
1/4 cup finely chopped roasted red pepper
1 clove minced garlic
1 1/2 tsp. lemon juice
Mix well and serve with bella burger.

Hearty Stuffed Portabella Mushroom Sandwiches
(Makes 2 to 4 servings)
4 Portabella mushroom caps, each 4-5 inches in diameter
2 Tbsp. Olive Oil
Salt and black pepper to taste
3/4 cup spaghetti sauce
3/4 cup (3 ounces) shredded mozzarella cheese
8 thin slices (1/2 ounce total) pepperoni (quartered)
2 tsp. grated Parmesan cheese
1/2 tsp. dried oregano
4 thick slices crusty French bread, toasted

Preheat oven to 425. If mushrooms have stems, slice them off close to the caps (reserve them for soups or sauces.) Brush the caps with olive oil and place stem side up on a rimmed baking sheet or pan. Sprinkle each with salt and pepper. Spread 3 Tbsp. of spaghetti sauce on each cap and top each with 3 Tbsp. of mozzarella cheese. Evenly scatter the pepperoni over the cheese and sprinkle with Parmesan cheese and oregano. Bake 10-12 minutes, or until the mushrooms are hot and the cheese is lightly browned. Place the stuffed mushrooms on toasted bread slices and serve immediately. Serve with tossed green salad.

Simple Portabella Sandwich
Serves 4 - Another great way to prepare a Portabella
4 Portabella caps
4 hearty buns or bread (sourdough works well)
Grill or toast bread
Brush mushroom caps with Olive Oil
Salt, pepper, thyme, garlic to taste
Bake at 375 - 400 degrees until tender, turning once
Place mushroom cap on one slice of bread and cheese on the other, place in oven shortly, until melted and serve.

Portabella Pizza
Serves 4 (as a meal or an appetizer)
4 Portabella Mushrooms, rinsed with stem removed
4 oz. Pepperoni or sausage
8 oz. tomatoes (crushed)
8 oz. mozzarella cheese, grated
1 Tbsp. Olive Oil
1 tsp. garlic, minced
Small onion, chopped and sauteed
1 tsp. Oregano (dry)
Salt and pepper to taste

Preheat oven to 375 degrees. Heat Olive Oil in pan, add garlic and saute until lightly brown. Add tomatoes and Oregano, simmer. Add salt and pepper. After mushrooms are trimmed and rinsed, place bottom up on a baking sheet. Add sauce mixture, onion, meat and cheese and bake for about 15 minutes, or until desired tenderness.

Sauteed Portabella Mushroom Teriyaki
Makes 2 servings
1 - 6 ounce package of sliced Portabella mushrooms
4 Tbsp. Teriyaki Sauce
2 Tbsp. Olive Oil
Garlic Salt to taste

Saute sliced Portabellas in olive oil until tender. Add teriyaki sauce and garlic sauce to taste. Serve as a side dish or appetizer.

Answer 2

These are really really really good burgers!

* 2 cloves garlic, minced
* 6 tablespoons olive oil
* 1/2 teaspoon dried thyme
* 2 tablespoons balsamic vinegar
* salt and pepper to taste
* 4 large portobello mushroom caps
* 4 hamburger buns
* 1 tablespoon capers
* 1/4 cup mayonnaise
* 1 tablespoon capers, drained
* 1 large tomato, sliced
* 4 leaves lettuce

1. Turn on broiler, and adjust rack so it is as close to heat source as possible.
2. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
3. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
4. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
5. In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Answer 3

Grilled Stuffed Portobellos

2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced

Serving suggestions: garlic toasts or grilled crusty bread, Grilled Tuna Steaks
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings

--Rachael Ray, FoodTV

Answer 4

Portobello Melts
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil
2 large portobello mushroom (1/2 pound)
6 fresh basil leaves
4 tomato slices
2 slices mozzarella cheese
2 slices Italian bread (1 inch thick)
In a large resealable plastic bag, combine the oil, vinegar, salt and dried basil. Remove and discard stems from mushrooms. Add mushroom caps to marinade; let stand for 5 minutes. Drain, reserving the marinade.
Place mushrooms, cap side down, on a greased broiler pan. Broil 4 in. from the heat for 3 minutes. Turn and broil 3-4 minutes longer or until tender. Top with basil leaves, tomato and cheese. Broil for 1 minute or until cheese is melted.
Place bread on an ungreased baking sheet. Brush with reserved marinade. Broil 4 in. from the heat for 1 minute or until lightly toasted. Top with mushrooms. Yield: 2 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=28711

Answer 5

If you are looking to prepare them simply as a dish on their own and want a grilled flavor without a grill, slice them horizontally and spray each half with a bit of cooking oil spray and broil in a toaster oven...you can even use your microwave. Very tasty and super easy.

Answer 6

PRIME RIB ROAST WITH PORTABELLA MUSHROOM SAUCE

Ingredients:
4 lb boneless prime rib roast
1 package powdered cream of mushroom soup mix
2 portabella mushrooms
1 cup beef stock
2 tsp flour
1 tbsp balsamic or red wine vinegar

Directions:
1. Place boneless prime rib roast, fat side up, on rack in roasting pan without lid.

2. Rub mushroom soup mix over surface of roast.

3. Insert meat thermometer into center of roast, avoiding fat.

4. Roast at 325°F at 20 minutes per pound of meat

5. Remove roast from oven 5°F below desired doneness temperature.

6. Tent roast with foil and let stand for 10-15 minutes on cutting board before carving.

7. Meanwhile, slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.

8. Heat roasting pan over medium-high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms and simmer 10 minutes.

9. Mix flour with vinegar and whisk into pan. Bring to a boil, whisking constantly until thickened. Season with salt and pepper to taste.

Answer 7

if you don't have a grill, then I would suggest you visit "Chillis" (the restaurant). They have the best portobello mushroom steak, or different meat. I promise you you won't be disappointed. Try it and you'll know what I'm talking about.