Indulge in the earthy flavors of Portobello mushrooms, elevated by the smoky char of broiling. These succulent mushrooms transform into savory, meaty delights, perfect for vegetarians, vegans, and meat-lovers alike. Discover a symphony of flavors in each recipe, ranging from classic marinades to tantalizing sauces. Broiled Portobello mushrooms make for an impressive appetizer, a hearty main course, or a flavorful addition to your favorite side dishes. Get ready to embark on a culinary journey that celebrates the versatility of this humble yet extraordinary ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED PORTOBELLO MUSHROOMS
Steps:
- Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
- Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.
MEATY BROILED PORTOBELLO MUSHROOMS
Steps:
- Gather the ingredients.
- Place mushrooms in a large bowl.
- In a small bowl, whisk together olive oil, vinegar, broth, and garlic. Pour over portobello mushrooms, cover bowl, and marinate for 15 to 30 minutes.
- Preheat broiler.
- Place mushrooms on a broiler pan coated with nonstick cooking spray . Broil 6 inches from broiler for 5 to 7 minutes on each side.
Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 11 mg, Sugar 4 g, Fat 4 g, ServingSize 4 mushrooms (4 servings), UnsaturatedFat 0 g
SUNNY'S GRILLED LONDON BROIL AND PORTOBELLO MUSHROOMS
Provided by Sunny Anderson
Categories main-dish
Time 8h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the flavor base: Add 2 tablespoons oil and the chopped mushrooms to a large pan with straight sides over medium heat. Cook, stirring, until the mushrooms deepen in color and reduce, releasing most of their moisture, 10 to 12 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil along with the garlic, ginger and red chile flakes. Cook, moving around the pan, until a waft of aroma from the pan smells like red chile flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and several grinds of black pepper. Let cool completely.
- For the London broil: Sprinkle the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap tightly in plastic wrap and refrigerate 4 hours; refrigerate the remaining flavor base.
- Bring the meat to room temperature 2 hours before grilling. Add the remaining flavor base and the mushroom caps to a small food processor. Pulse until pulverized, then add the butter and lemon zest. Pulse again to combine, then add the cilantro and pulse again. Transfer to a small saucepan.
- Preheat a grill for direct and indirect cooking on medium-high heat. Remove the wrapping from the meat and place the saucepan on the direct-heat portion of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms and the meat over the direct heat of the grill and sear both for about 6 minutes, then flip. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to finish cooking. Remove the mushrooms and sauce when the steak comes off the grill.
- Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a bit of the melted compound butter and another squeeze of lemon juice. Serve warm with compound butter alongside.
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
BROILED CHEESE STUFFED PORTOBELLOS
My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
BROILED PORTOBELLO MUSHROOMS
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Turn on broiler in toaster oven or oven.
- Wash and stem mushrooms; dry.
- Arrange under broiler close to source of heat, top side up. Broil mushrooms 5 to 7 minutes, until they soften a little, turning once.
- Sprinkle lightly with salt, and serve.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 195 milligrams, Sugar 2 grams, TransFat 0 grams
BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES
There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.
Provided by Chef AidF
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
- Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
- Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
- Bake in the preheated oven for 30 minutes.
- While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
- Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
- Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g
Tips:
- Choose large, flat portobello mushrooms. This will ensure that they have a good surface area for grilling and can hold all the toppings.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris.
- Remove the stems. This will make the mushrooms easier to grill and will also help them to cook more evenly.
- Marinate the mushrooms. This will help to add flavor and moisture to the mushrooms. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs, or you can get more creative with your own flavors.
- Grill the mushrooms over medium-high heat. This will help to sear the mushrooms and prevent them from becoming soggy.
- Cook the mushrooms until they are tender and slightly charred. This will usually take about 5-7 minutes per side.
- Top the mushrooms with your favorite toppings. Some popular toppings include cheese, vegetables, and sauces.
- Serve the mushrooms immediately. They are best enjoyed hot off the grill.
Conclusion:
Broiled portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are also a great way to add more vegetables to your diet. With so many different ways to prepare them, there is sure to be a broiled portobello mushroom recipe that everyone will enjoy.
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