Portobello Mushrooms

Mushrooms…the fungus among us.  Portabellos are the adult version of the brown, cremini mushrooms that you usually find next to the white button mushrooms, because they are all the same species.  Portabellos are around 6 inches in diameter and you will see the exposed gills.  They have a meaty, umami, flavor that many people enjoy.

The stems are edible but most people find them rather woody tasting.  They can be used for making stock or can be finely chopped and added to other ingredients.  The gills are usually removed, but you don’t really need to.  They are fine to consume.

Clean them by brushing off but don’t wash them or you may find they absorb the water and will become mushy.

After cooking, store in an airtight container, after you drain the liquid.  You can use that juice to enhance the flavor of soups or when cooking rice.  They will last about three days or so.  They are easily reheated in the microwave.  They do not freeze well at all.

They can be prepared in a number of ways and here each recipe is a different cooking method.

Grilled

Ingredients:

• 4 large portabello mushrooms, stems and gills removed, wiped clean
• ¼ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon chopped fresh rosemary, or ½ teaspoon dried
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• 1/8 teaspoon cayenne pepper
• canola or vegetable oil for grilling

Directions:

• Whisk together balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, pepper, and cayenne.  Add mushrooms and allow to marinate about 5 to 30 minutes, flipping at least once.
• Heat the grill to 350 or 400 degrees.  Brush the grill with oil.
• Shake off any excess marinade, but reserve the balance.  Grill mushrooms on each side for 3 to 4 minutes or until deep golden brown, brushing with marinade several times.

Baked

Ingredients:

• ¾ pounds portabello mushrooms
• 1 clove garlic, minced or pressed
• 2 tablespoons olive oil
• salt and pepper to taste
• ½ teaspoon dried thyme
• ½ tablespoon butter
• 1 tablespoon Parmesan cheese, grated
• 3 tablespoons mozzarella cheese, grated

Directions:

• Lightly oil baking dish and place mushroom caps in a single layer, open side up.
• Mix oil, garlic, thyme, and salt and pepper to taste.  Divide the mixture evenly between the mushrooms, drizzling it over the inside of the caps.  Top each with a single pat of butter.
• Bake in an oven preheated to 400 degrees until the mushrooms are tender, about15 minutes.
• While they are baking, combine the cheeses.  After the 15 minutes, top the mushrooms with the cheese mixture and return to the oven until the cheese is melted.

Saute

Ingredients:

• 3 tablespoons olive oil, divided, more as needed
• 1 ½ tablespoons garlic-flavored olive oil
• ¼ onion, cut into chunks
• 2 portabello caps, sliced
• salt and pepper to taste
• Parmesan and Asiago cheeses, grated

Directions:

• Warm 1 ½ tablespoons olive oil and garlic-flavored olive oil together in a skillet.  Add onions and mushrooms.  Reduce heat to low and cook until soft and caramelized.  Add additional olive oil if necessary to prevent sticking.
• Remove from heat and drizzle with remaining 1 ½ tablespoons olive oil and season to taste. Sprinkle with cheeses.

Stir Fry

Ingredients:

• 2 cloves garlic, minced or pressed
• 2 teaspoons minced ginger
• 3 – 4 tablespoons maple syrup
• ½ teaspoon red pepper flakes, or to taste
• 3 – 4 tablespoons tamari or soy sauce, or to taste
• 1 tablespoon sesame oil
• 3 tablespoons lime juice
• 1 tablespoon water
• 2 portabello mushrooms
• 1 bell pepper, thinly sliced
• 1 cup chopped broccolini
• 1 cup chopped green onion, optional
• 1 teaspoon sesame seeds

Directions:

• Cut mushrooms into thin slices.
• Prepare a marinade by combining the garlic, ginger, maple syrup, red pepper flakes, tamari or soy sauce, sesame oil, lime juice, and water.
• Place mushrooms in a dish with the marinade, stirring occasionally.
• Chop vegetables and set aide.
•  In a large skillet or wok with sesame oil, saute mushrooms for 2 to 4 minutes on each side or until golden brown.  Work in batches if necessary.  Set aside but keep warm.
• Add bell pepper and broccolini and saute for 2 to 3 minutes.  Add green onion and any remaining marinade. 
• Combine mushrooms and vegetables and serve over rice with a garnish of sesame seeds.

Air Fryer

Ingredients:

• 1 large portabello mushroom
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cups fresh spinach
• 1/3 cup feta cheese
• 2 sprigs thyme, stems removed
• salt and pepper to taste

Directions:

• Saute onion, garlic, and cloves in olive oil until onion is translucent.  Add spinach, thyme, salt and pepper and cook until spinach is wilted.
• Remove from heat and stir in feta.
• Remove stem from mushrooms.  Fill each cap with spinach mixture.  Add additional feta if desired.
• Place mushrooms in a single layer in the air fryer basket and cook for 10 minutes at 400 degrees.  Work in batches if necessary.