Portobello mushroom recipes - 17 recipes
More Portobello mushroom recipes
Grilled Portobello Mushroom Eggplant Parmesan Rounds
By irra
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
Broiled Portobello Mushroom with Pear & Provolone
By HeatherS
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
Roasted Portobello Mushroom Quesadilla
By franny-2
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
Eggs - Portobello Mushroom and Caramelized Shallot Omelet
By BlueSchmoo
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
PORTOBELLO MUSHROOM CROSTINI
By tulawdog
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
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