John Miller
Portobello mushrooms are a versatile ingredient that can be cooked in a variety of ways, including roasting, grilling, sautéing, baking, and barbecuing. They can be used as a vegetarian main dish or as a side. Before cooking, it is important to clean the mushrooms by removing the stems and gently rubbing off any dirt from the caps with a damp paper towel or sponge. When it comes to marinating, a quick 10-minute soak in the marinade is enough, but be careful not to leave them for too long, or they will become too salty and mushy. Portobello mushrooms are a type of Agaricus bisporus, known for their large size, firm texture, and delicate flavour. They are often used in recipes such as mushroom burgers, grilled mushroom sides, and baked mushroom entrées.
| Characteristics | Values |
|---|---|
| Cleaning | Rinse under cold water for 30 seconds, pat dry with paper towels, or use a moist sponge to clean one by one |
| Marinating | 10-30 minutes is recommended; longer than 30 minutes may make the mushrooms too salty or mushy |
| Cooking methods | Grilling, roasting, baking, sautéing, or BBQing |
| Spices and herbs | Cayenne, rosemary, thyme, cilantro, and dill |
| Serving suggestions | Serve as a main course or side dish, or use as a filling for a mushroom burger |
| Varieties | Portobello, portabella, portobella, white mushrooms, button mushrooms, champignon mushrooms, and crimini are all the same fungus; portobello is a mature version |
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What You'll Learn
Marinating portobello mushrooms
Portobello mushrooms are a versatile ingredient that can be used in various dishes, from grilled mushroom burgers to baked sides. Before cooking, it is essential to clean the mushrooms by removing the stems and gently wiping the caps with a damp paper towel to get rid of any dirt.
Preparing the Marinade
A simple marinade can be made by whisking together balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. You can taste and adjust the seasonings to your preference. If you want to add more depth of flavour, consider including lemon juice and salt in the marinade.
Marinating the Mushrooms
Once the marinade is ready, place the mushrooms in a shallow dish with the gill side facing up. Coat both sides of the mushrooms with the marinade, ensuring that the marinade gets into the cavities. Let the mushrooms sit for 5 minutes on each side, for a total of 10 minutes. For a more intense flavour, you can let them marinate for up to 30 minutes, but be careful not to exceed this time as the mushrooms will become too salty.
Cooking the Mushrooms
After marinating, you can cook the mushrooms on a preheated grill or skillet over medium heat. Brush the grill with oil to prevent sticking. Place the mushrooms on the grill, gill side down, and cook for 3-4 minutes on each side, or until they are caramelized and deep golden brown. While cooking, brush the mushrooms with the remaining marinade several times.
Serving Suggestions
Portobello mushrooms can be served in numerous ways. They can be enjoyed as a side dish or a vegetarian main course. For a hearty option, serve them with rice or couscous and a colourful vegetable medley. Alternatively, stack them on a bun with cheese, fresh toppings like spinach or arugula, and a slice of summer tomato for a delicious mushroom burger.
Storage
Grilled portobello mushrooms are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated, but some prefer to eat them cold, incorporating them into dishes like antipasto plates with meats and cheeses.
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Cleaning portobello mushrooms
Portobello mushrooms are a versatile ingredient that can be grilled, sautéed, or baked in the oven. However, before cooking, it is important to clean them properly. Here is a step-by-step guide on how to clean portobello mushrooms:
Step 1: Remove the Stems
Start by gently pulling out the stems of the portobello mushrooms and discarding them. This step helps in exposing the underside of the mushroom cap, making it easier to clean.
Step 2: Wipe the Caps
Take a paper towel, a damp cloth, or a mushroom cleaning brush, and gently wipe the caps of the mushrooms. You can also use a damp sponge specifically designated for cleaning mushrooms. Gently rub off any visible dirt or debris from the surface of the caps and the undersides.
Step 3: Remove the Gills (Optional)
The gills of portobello mushrooms are edible but can turn your dish an unappetizing dark colour. If you wish to remove the gills, use a small spoon or a paring knife to gently scrape them away from the underside of the caps. Be careful not to dig too deeply into the mushroom's flesh.
Step 4: Rinse or Soak (Optional)
If you prefer, you can quickly rinse the mushrooms under cold running water for 10-20 seconds. Alternatively, you can fill a cup with water, soak a clean sponge, and then gently wipe the mushroom caps, ensuring you reach the undersides and stems. This step is especially useful if you have smaller mushrooms or a large number to prepare.
Step 5: Marinate (Optional)
Portobello mushrooms can be marinated to enhance their flavour. However, as mushrooms are porous, it is best not to marinate them for too long, or they will become overly salty and soggy. A quick 10-minute marinade is usually sufficient, but you can go up to 30 minutes if needed.
Step 6: Score the Caps (Optional)
If you plan to cook the mushroom caps whole, it is recommended to score them lightly on the top side. This helps to release steam during cooking, preventing the mushrooms from distorting and ensuring even cooking.
Remember to always start with fresh, firm portobello mushrooms, and if you're using smaller ones, you may need to adjust your sauce quantities accordingly to avoid under-saucing. Enjoy experimenting with this versatile and delicious ingredient!
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Baking portobello mushrooms
Portobello mushrooms are a versatile ingredient that can be used in a variety of dishes, from appetizers to mains. They are a mature version of the common white mushroom or crimini and have a large cavity that is perfect for stuffing.
When preparing portobello mushrooms for baking, it is important not to soak them as they will absorb the water and become mushy. Instead, gently wipe them down with a damp paper towel or kitchen towel to remove any dirt. You can also peel away any damaged parts of the skin. If you are using the mushrooms as "'buns', you may want to remove the gills with a spoon to make them drier. However, if you are baking the mushrooms, leaving the gills will add flavour and keep them juicy.
To bake the mushrooms, preheat your oven to 400°F/200°C or 425°F, depending on the recipe. Lightly oil a baking dish or sheet and place the mushrooms on it, gill-side up. In a small bowl, mix together your choice of oil, garlic, herbs, and spices. You can use a variety of seasonings, such as thyme, Italian seasoning, garlic, onion powder, salt, and pepper. You can also brush the mushrooms with olive oil and the spice mixture before filling them.
For a stuffed mushroom, fill the cavity with your choice of cheese, such as cream cheese, shredded cheddar, asiago, parmesan, mozzarella, or goat cheese. You can also add other ingredients like basil or minced garlic to the cheese mixture. Bake the mushrooms for around 15 minutes until tender. If you want to add a golden crust, top the mushrooms with cheese and return them to the oven for a few more minutes.
Portobello mushrooms are a delicious and versatile ingredient that can be baked, grilled, or used as a meat substitute in dishes like burgers. They are a great option for vegetarians and vegans, offering a "'meaty'" texture while being packed with flavour.
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Grilling portobello mushrooms
Grilled portobello mushrooms are a tasty treat, perfect for a summer gathering or a weeknight side dish. They are large, meaty mushrooms with a smoky char flavour and are often used as a substitute for meat in dishes like tacos and burgers.
To prepare the mushrooms, you should first clean them with a damp paper towel and remove the stems. It is not necessary to remove the gills, but some people prefer to, as the marinade gets soaked up in the gills, making the mushrooms extra flavourful. However, others may not like the texture and prefer to remove them with a spoon.
When it comes to marinating, you can simply sprinkle the mushrooms with olive oil and balsamic vinegar and put them straight on the grill. Alternatively, for extra flavour, you can marinate the mushrooms in a mixture of balsamic vinegar, garlic, onion, and simple seasonings for 30-40 minutes before grilling. Be careful not to leave them for too long, as the mushrooms will absorb too much of the marinade and become overpowering.
When grilling, preheat the grill to a medium-high heat of 375 to 450 degrees. Place the mushrooms gill-side up first, as they will release a lot of liquid, which can then drain through the grates when you flip them. Grill for around 10 minutes, or until charred to your liking.
Grilled portobello mushrooms are best served hot off the grill, but they will keep for a few days in the refrigerator. They can be served in a bun with toppings like zesty ranch dressing and mixed greens, or on toasted bread with mayonnaise.
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Sautéing portobello mushrooms
To start, pick fresh mushrooms with firm caps and stems. The gills should be dry and have a faint pinkish hue when held up to the light. Clean the mushrooms with a slightly damp paper towel and remove the stems. You can also remove the gills to get rid of any dirt stuck inside.
Next, heat a large pan to medium-high. Add 1-2 tablespoons of olive oil, avocado oil, organic canola oil, or butter. You can also add some chopped garlic and shallots at this stage for extra flavour. Once the oil is hot, add the mushrooms. It is important not to overcrowd the pan, so you may need to cook the mushrooms in batches.
Sauté the mushrooms for 5-8 minutes, stirring often. If you are using garlic and shallots, cook these first for about 30 seconds before adding the mushrooms. The mushrooms will release their juices as they cook. Keep sautéing until the juices evaporate and the mushrooms start to caramelize and turn golden brown.
Once the mushrooms are nicely browned, you can add some balsamic vinegar and butter to create a tangy, glossy dish. Season with salt and pepper, and sprinkle with chopped herbs such as parsley or thyme.
Sautéed portobello mushrooms are versatile and can be served as a side dish, or added to crepes, omelettes, burgers, or steaks. They are a great way to add a savoury and meaty texture to plant-based dishes.
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Frequently asked questions
Portobello mushrooms should be soaked in a marinade for 10-30 minutes to enhance their flavour. However, they should not be soaked for too long, or they will become too salty and mushy.
Portobello mushrooms can be cleaned by rinsing them under cold water for 30 seconds and then patting them dry with paper towels. Alternatively, use a damp sponge or cloth to gently wipe away any dirt.
To remove the gills from Portobello mushrooms, use a small spoon to gently scrape them out from underneath the caps. The gills are edible but can turn your dish a dark colour.
Portobello mushrooms should be soaked in marinade for a maximum of 30 minutes. Soaking them for too long will make them mushy and they will absorb too much liquid.
Soaked and marinated Portobello mushrooms can be baked, grilled, roasted, or sautéed. They can be used as a vegetarian main dish or as a side.
