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Portobello mushroom recipes - 17 recipes

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from Cooking Light Magazine

  • 4 Portobello mushroom caps, stems removed
  • 3 tablespoons virgin olive oil, divided
  • Kosher salt and pepper to taste
  • Small eggplant sliced thinly, about 2 cups
  • 1/2 ½ cup prepared marinara sauce
  • 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
  • 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
  • 4 slices vine ripened tomato
  • Basil leaves for garnish
3.8/5 (20 Votes)

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Heat the oil in an ovenproof saute pan and saute the topside of the portobello mushrooms for 2-4 minutes, or until ...

  • 2 Tbsp (30 mL) olive oil
  • 4 large portobello mushroom caps, cleaned
  • 2 Tbsp (30 mL) Dijon mustard
  • 1 Tbsp (15 mL) balsamic vinegar
  • 1 pear, cored and sliced
  • 4 slices Provolone cheese
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) ground black pepper
2.5/5 (2 Votes)

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A juicy, satisfying quesadilla

  • 4 large portobello mushrooms
  • 1/4 cup (50 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • Salt and freshly ground pepper
  • 4 large flour or whole wheat tortillas
  • 2 cups (500 mL) grated Monterey Jack Cheese
  • 1 cup (250 mL) chunky tomato salsa
  • 1/4 cup (50 mL) coriander leaves
0/5 (0 Votes)

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Simple Vegetarian Pleasures

  • 6 tsp Butter, divided
  • 4 golf ball-size shallots, each quartered
  • Pinch sugar
  • 4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
  • Salt
  • Freshly ground black pepper to taste
  • 1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
  • 3 tablespoons soft mild goat cheese
  • 4 large eggs
  • 2 tablespoons water
0/5 (0 Votes)

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1. Preheat oven to 425°F

  • 2 1/2 -inch thick slices French baguette, sliced on a diagonal
  • 1-2 tablespoons extra virgin olive oil, plus extra for toasting bread
  • 2 portobello mushroom tops, finely diced
  • 1 clove garlic, finely minced
  • 1 tablespoon finely minced flat-leaf parsley
  • Salt, to taste
  • Freshly ground black pepper
  • 2 ounces fontina cheese
0/5 (0 Votes)

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PORTOBELLO MUSHROOM CROSTINI Grilled Portobello Mushroom Eggplant Parmesan Rounds