The other day a friend emailed me asking what she should do with her Portabella mushroom. I quickly responded with lots of ways. One of my personal favorites is to bake it, but grilled and sauteed are equally nice ways. Here's a recipe for baked Portabellas. I had this for lunch today, but scarfed it down before I could snap a pic so I borrowed one : )
1 to 2 Portabella mushrooms, wiped clean and stems cut short
Extra Virgin Olive Oil or unsalted butter, about a tablespoon
Kosher Salt, to taste
Balsamic Vinegar, to taste
Thin slices of a hard cheese such as Parmesan or Manchego
Place cleaned Portabellas, face up (as shown in the above image), in a casserole dish. Preheat oven to 350 degrees Fahrenheit.
Drizzle with olive oil or dot with butter. I like to get the oil on the top and bottom of the mushroom so rub the caps with my hands.
Sprinkle with salt, maybe somewhere between a pinch and half a teaspoon, and drizzle with Balsamic vinegar.
Bake for about 20-30 minutes, depending on your oven. The mushroom will turn dark in color. Top with grated or shaved cheese towards the last few minutes of baking.
I love Portabellas because they are so yummy and versatile. You can grill them after prepping the same way that I did in my recipe, instead of baking. You can also stuff them when baking. I have a recipe for Crab Stuffed Mushrooms that could be excellent inside these. Slice a grilled Portabella and serve them in a taco with all the accouterments you want or place this baked version between a whole wheat hamburger bun and top it with feta, grilled red bell pepper slices, and spinach leaves for a nice veggie burger. I could go on; the varieties are endless. What a great way to enjoy a meat-free meal?!
Have a great week,
The Kitchen Witch
p.s. Sharing for
p.s. Sharing for