How to Make Portobello Mushrooms (Table Mushrooms)

The portobello mushroom (table mushroom) is a large species of Agaricus bisporus , with a firm texture, thick flesh, and delicious flavor. There are many ways to prepare portobello mushrooms as a main course or side dish. This article will show you how to make delicious portobello mushrooms for a dinner party or for a family meal.

Prep time (baking): 40 minutes
Cooking time: 20 minutes
Total time: 60 minutes

Table of Contents

Ingredient

Grilled portobello mushrooms

3 or 4 portobello mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons minced garlic
1 purple onion
Salt and pepper to taste
Finely chopped herbs: parsley, thyme, basil, rosemary (fresh can be replaced with dried)

Grilled stuffed portobello mushrooms

2/3 cup chopped plum tomatoes
1/4 cup (30 g) grated part-skim mozzarella cheese
1/2 teaspoon olive oil
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary
1/8 teaspoon crushed black pepper
1 clove of crushed garlic
4 portobello mushroom ears (12 cm)
2 tablespoons fresh lemon juice
2 teaspoons low salt soy sauce
Non-stick cooking oil
2 teaspoons finely chopped fresh parsley

Pan-fried portobello mushrooms

3 or 4 portobello mushrooms
1 minced garlic
1/4 cup olive oil
1/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Baked portobello mushrooms

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Preheat the oven. Place the oven rack in the center of the oven and preheat to 240 degrees Celsius.

Clean mushrooms. Use a damp or dry cloth to clean the mushrooms. Separate the mushroom body. You can chop and use the whole mushroom or leave it out.

If you like, you can also cut the mushrooms into slices.
To separate the stem, you will hold the mushroom cap with your dominant hand, gently twisting the stem with the other hand.
You can use a spatula to scrape the grooves under the mushroom cap if you want.

Grilled stuffed portobello mushrooms

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Prepare the grill. Preheat the grill and scrub the grill. Spray non-stick cooking oil on the grill.

Clean the grill after preheating the oven and just before baking the mushrooms. Grease and leftovers that have been heated will come off easily. ^{[1] X Research Source}

Clean mushrooms. Use a paper towel or cloth to gently wipe away any dirt on the mushrooms. If you’d like, you can also give the mushrooms a quick rinse with cool water, but that’s probably not necessary.

Mushroom processing. Use a spatula to scrape the brown grooves on the underside of the mushroom cap and discard. Discard the mushroom body.

Marinate mushrooms. Mix 1/2 teaspoon oil, 2 tablespoons fresh lime juice and 2 tablespoons soy sauce in a small bowl; Spread the seasoning on all sides of the mushroom caps.

Mix the filling. Mix in a small bowl 2/3 cup chopped tomatoes, 1/2 cup grated cheese, 1/2 teaspoon oil, 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried rosemary, 1/8 teaspoon black pepper and 1 clove of crushed garlic.

Bake mushrooms. Place mushroom caps on grill sprayed with nonstick cooking oil and bake on each side for 5 minutes or until mushrooms are tender.

Bake the underside (side attached to the stem) first, then flip the cap over and stuff the filling.

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Stuff the filling in the mushrooms. Use metal tongs to turn the mushroom caps upside down. Spoon 1/4 cup of the tomato mixture into each mushroom cap. Cover and bake 3 minutes or until cheese is melted. Sprinkle more parsley.

Because the garlic does not have enough time to cook, the grilled mushrooms will have a very strong garlic smell. If you don’t like it, you can use less garlic or no garlic at all.
If you want to prepare in advance, remove the stems and grooves from the mushrooms, then mix the filling and cover and refrigerate until ready to bake.

Pan-fried portobello mushrooms

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Clean mushrooms. Use a damp or dry cloth to clean the mushrooms. Separate the mushroom body. You can chop the stems to use or discard.

To separate the stem, hold the mushroom cap with your dominant hand, and gently twist the stem with the other hand.
If desired, you can also use a spatula to scrape off the grooves on the underside of the mushroom cap.

Cut mushrooms into thin slices. Place the mushrooms on a cutting board and use a sharp knife to cut them into slices. You should cut the slices of mushrooms about half an inch thick.

Remember to keep your fingers slightly apart when cutting mushrooms.

Prepare seasoning. Heat a skillet over medium heat and saute 1 minced garlic clove with 1/4 cup olive oil until the garlic is soft. Add parsley to the pan.

Sauté mushrooms. Drop the mushroom slices into the pan and sauté 3-5 minutes, flipping once. Sprinkle over mushrooms 1/4 cup parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

When the mushrooms are soft and brown, they are ripe.

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Dish. Enjoy mushrooms as soon as they are cooked as an appetizer or side dish.

Create Variations

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Experiment with spice ideas. Here comes the interesting part. You can stuff or sprinkle breadcrumbs over the mushrooms or drizzle a little pesto sauce. Sprinkle with a pinch of salt and pepper or add a few slices of sautéed eggplant or bell pepper to the mushroom plate.

Experiment with your favorite spice blends for freshness and create interesting variations.

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Make a mushroom burger. Baked, grilled, or sautéed portobello mushrooms are the perfect ingredients for burger fillings. You can sandwich mushrooms in a grilled burger crust, served with chopped tomatoes, shredded mozzarella, avocado, and your favorite seasonings.

Advice

Leave the mushrooms whole in an unopened plastic bag and store in the refrigerator. It is best to eat mushrooms within a few days of purchase.
When choosing to buy portobello mushrooms, the first thing you need to check is that the mushroom cap and mushroom body are strong. Avoid soft or shriveled mushroom caps. Next, flip the bottom side up to see the structure of the grooves under the mushroom caps. These grooves should be dry and light pink in color. If they are black or look wet, the mushrooms are not fresh.
When buying mushrooms, try to buy bulk mushrooms instead of pre-packaged mushrooms so you can inspect each mushroom cap carefully.
Removing the grooves under the mushroom caps will help extend the shelf life of mushrooms by a few days.
Try grilling or sautéing mushrooms with peppers, onions, or suitable vegetables to enhance the flavor of the mushrooms.

Warning

Mushrooms that are wet will spoil very quickly because they easily absorb water. If you must wash the mushrooms to clean them, cook them immediately to avoid spoilage.

Things you need

Tissue
Spoon
Metal tongs
Plastic bags
Pan
Baking tray

Ingredient

Grilled portobello mushrooms

Grilled stuffed portobello mushrooms

Pan-fried portobello mushrooms

Steps

Baked portobello mushrooms

Grilled stuffed portobello mushrooms

Pan-fried portobello mushrooms

Create Variations

Advice

Warning

Things you need

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