How do you make the best portabella mushrooms?

Answer 1

Grilled Portabella Mushrooms
4 servings 20 min 10 min prep

4 whole portobello mushroom caps
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/2 teaspoon garlic, minced
1 teaspoon basil
to taste salt and pepper

Mix together the vinegar, oil, garlic, basil and seasonings.
Place the mushroom (Smooth side down) in a baking dish.
Pour the dressing over the mushrooms.
Allow to marinate for 10 minutes, turning once.
Grill for 5-7 minutes, turning once.
Slice and serve on salads,sandwiches or pizzas.

Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese
2 servings 35 min 15 min prep

2 portabello mushrooms
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon minced shallots or onions
2 ounces asiago cheese

Preheat an oven to 375 degrees.
Carefully remove the stems from the mushrooms.
Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
Heat 2 tbsps.
of the olive oil in a heavy ovenproof skillet.
Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
While the mushrooms are roasting make the vinaigrette.
In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
Whisk together and leave at room temperature until the mushrooms are cooked.
Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

Marinated Stuffed Portabella Mushrooms
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it!
6 servings 35 min 20 min prep

6 portabello mushrooms, stems removed and reserved for stuffing
1/2 cup chicken broth
Marinade
1/2 cup honey
1 cup red wine
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 cup olive oil
2 tablespoons chopped fresh herbs (sage and thyme worked well)
1 pinch salt
1 pinch black pepper
Stuffing
1 tablespoon olive oil
1/2 lb ground chicken (or Turkey)
1 1/2 cups hot cooked brown rice
1 tablespoon chopped sage
1/2 cup diced celery
1 small onion, diced
2 cloves garlic, minced
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

With a damp cloth or paper towel, wipe the portabellas to clean them.
Remove the stems, chop and set aside.
Mix all of the marinade ingredients together and place into a Ziplock bag.
Add the mushroom caps and seal.
Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
To make the stuffing, begin heating olive oil in a large skillet.
Add reserved mushroom stems, onions, celery and garlic.
Cook until veggies start to soften a bit.
Add chicken and cook until done, about 5 or 6 minutes.
Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
If it is a little dry, you can mix in a tablespoon or so of broth or wine.
Remove portabellas from the Ziplock bag and discard remaining marinade.
With a paper towel, pat the portabellas to remove excess moisture.
Turn them over so that the gill sides are facing up and place in an oven safe pan.
Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
Sprinkle the remaining 2 tablespoons of Parmesan on top.
Pour the chicken broth in the bottom of pan.
Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

Shrimp Stuffed Portabella Mushrooms
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
5 servings 1¼ hours 30 min prep

5 large portabello mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Preheat oven to 325 degrees F.
Remove stems from mushroom caps and dice stems, set aside.
Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
Melt butter in a large skillet over medium heat.
Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
Add cream cheese to mixture and stir well.
Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
Spray an 8x11 glass baking dish with non-stick cooking spray.
Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
Evenly spread remaining half cup of cheddar cheese over stuffed caps.
Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

Answer 2

I'm not crazy about mushrooms, but I will eat the portabellas if they have marinated in Italian salad dressing and grilled on the barbeque. Delicious and tastes like steak!

Answer 3

4 medium portobello mushroom caps, cleaned
12 small sun-dried tomatoes
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/4 cup KRAFT 100% Grated Parmesan Cheese



PLACE mushroom caps, top sides down, in microwaveable 9-inch square dish; top each with 3 tomatoes.
DRIZZLE with oil and vinegar; sprinkle with cheese.
MICROWAVE on HIGH 4 min. or until heated through.

Answer 4

Other answerers have given some great recipes for grilling them (love them that way) you can also try dipping the whole mushroom cap in beaten egg and Italian style breadcrumbs and deep frying until golden brown. YUMMY!

Answer 5

I love to slice them into about 1/2" thick slices and dip them in batter and deep fry them or stuff them with a mixture of crab meat(real crab meat not the fake crap), cream cheese, Progresso Italian bread crumbs, onion, bacon bits and romano cheese and bake for a few minutes until the mixture just starts to bubble!

Answer 6

I like to slice medium/thick & sautee in a little olive oil with a few cloves of garlic & a splash of red wine. Turn down to a simmer for the last few minutes for a yummy glaze in the pan......