Best 2 Portobello Mushroom Caps And Veggies Recipes

**Indulge in a Symphony of Flavors: A Culinary Journey through Portobello Mushroom Caps and Assorted Vegetable Recipes**

Embark on a culinary adventure with our exquisite collection of portobello mushroom caps and vegetable recipes, a symphony of flavors that will tantalize your taste buds and nourish your body. From savory stuffed portobello caps to vibrant vegetable medleys, this culinary repertoire offers a diverse range of dishes that cater to various dietary preferences and culinary skills. Get ready to transform ordinary ingredients into extraordinary meals, as we guide you through a world of culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Portobello Mushroom Caps and Veggies image

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Provided by GEORGIANA HOFFMAN

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
¼ teaspoon salt
4 large portobello mushroom caps

Steps:

Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

Broiled Portobello Mushrooms with Sauteed Vegetables image

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

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

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:

Use high-quality portobello mushrooms. They should be firm and have a deep, rich color.
Make sure to clean the mushrooms thoroughly before cooking. Use a damp cloth to wipe away any dirt or debris.
To prevent the mushrooms from drying out, cook them over medium heat. You can also add a little bit of olive oil or butter to the pan.
Portobello mushrooms are a great source of protein and fiber. They are also low in calories and carbohydrates.
Portobello mushrooms can be used in a variety of dishes, such as burgers, tacos, and sandwiches. They can also be grilled, roasted, or stuffed.

Conclusion:

Portobello mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and other nutrients. With their meaty texture and rich flavor, portobello mushrooms are a great choice for vegetarians and meat-eaters alike.