ROASTED PORTOBELLO MUSHROOMS RECIPE
Learn how to bake portobello mushrooms with this easy recipe. These large mushroom caps make the most delicious side dish but can also be added to soups, salads, and stews. Easy, quick & healthy recipe for everyone in the family.
Provided by Aysegul Sanford
Categories Vegan side dish
Time 27m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
- Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
- Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
- Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
- Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
- Serve while they are still warm.
Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 202 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED PORTOBELLO MUSHROOMS
A quick and easy recipe for perfect roasted portobello mushrooms. You just need a few ingredients and 20 minutes!
Provided by Lauren Grant-Vose
Categories Side dish
Time 25m
Number Of Ingredients 1
Steps:
- Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
- Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
- Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.
Nutrition Facts : ServingSize 1 mushroom, Calories 50 calories, Sugar 0g, Sodium 291mg, Fat 3.5g, SaturatedFat 0.5g, Carbohydrate 3g, Fiber 1g, Protein 3g, Cholesterol 0mg
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
PAN GRILLED PORTOBELLO MUSHROOMS WITH HERB INFUSED MARINADE
Portobello mushrooms are a wonderful main dish, due to their heartiness, meatiness and size. Originally published in the Vegan Table cookbook and again in Vegan's Daily Companion by Colleen Patrick Goudreau.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
- In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
- When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
- Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
- Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
- To serve the mushrooms hot, simply use myltiple pans on the stove at once.
- Serve 2 mushrooms per person.
Nutrition Facts : Calories 97.7, Fat 4, SaturatedFat 0.6, Sodium 1082.1, Carbohydrate 11.9, Fiber 2.4, Sugar 7.1, Protein 5.3
PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE
Make and share this Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 357.8, Fat 36.5, SaturatedFat 5, Sodium 359.9, Carbohydrate 7.2, Fiber 1.4, Sugar 4.5, Protein 2.2
PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE
This is a Scandinavian recipe adapted from Tina Nordstrom's recipes in New Scandinavian Cooking. I love mushrooms and this is so good with the thyme and parmesan! Great as a side dish and it's also good on toast or with pasta. Enjoy!
Provided by Sharon123
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
- Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
- Pour over the balsamic vinegar and remove from heat.
- Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
- Serve and enjoy!
Nutrition Facts : Calories 103.6, Fat 6.9, SaturatedFat 2.4, Cholesterol 7.6, Sodium 44.6, Carbohydrate 9, Fiber 2.8, Sugar 4.9, Protein 4.1
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