Laura Smith
Portabella mushrooms, also known as portobellos or portobellas, are a versatile ingredient that can be used in a variety of dishes. They are thick and meaty, making them a popular vegetarian alternative to beef burgers or sandwiches. Portabella mushrooms can be baked, grilled, sautéed, or roasted, and are often marinated to enhance their flavour. To crisp portabella mushrooms, one can coat them in panko and sear them, or bake them in the oven. They can also be sliced thinly and sautéed until crisp, or grilled to achieve a crunchy texture.
How to crisp portabella mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a paper towel to gently rub off any dirt from the caps. |
| Gills | Use a small spoon to lightly scrape around the underside of the caps to remove the gills. |
| Stems | Remove and discard. |
| Marinade | Balsamic vinegar, soy sauce, ginger, garlic, garlic powder, black pepper, cayenne, rosemary, thyme |
| Cooking | Bake for 15 minutes, flip, then bake for a few more minutes. |
| Toppings | Cheese, pepperoni, zucchini, apple chicken sausage, cream cheese, sour cream, horseradish, chives |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 5 days. |
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What You'll Learn
Cleaning and preparing portabella mushrooms
Portabella mushrooms should be cleaned before cooking. To do this, start by removing and discarding the stems. You can use your fingers to grip the stem from the bottom of the mushroom, twist it, and pop it out. Alternatively, trim the stem with a sharp knife. The stems can be discarded or saved for stock.
Next, use a damp paper towel, mushroom brush, damp cloth, or sponge to gently wipe the mushroom caps, removing any dirt or debris. Be sure to clean the undersides of the caps and, if you're leaving them attached, the stems.
After this, use a small spoon to lightly scrape around the underside of the caps to remove the gills. The gills are edible but will turn your dish an unappetizing brown colour. It's best to pry them out in chunks with the tip of a spoon, rather than using the side of the spoon, to avoid staining the whole cap. Removing the gills will also extend the mushrooms' shelf life.
When picking out portabellas to buy, look for firm caps and stems, avoiding any that are shrivelled or soft. The gills should be dry, with a faint pinkish hue when held to the light. If they're deep dark black or wet-looking, the mushrooms are past their prime.
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Marinating portabellas
Portobello mushrooms are a versatile ingredient that can be grilled, baked, sautéed, or fried. They are loved for their "'meaty'" texture and flavour.
When marinating portabellas, it is important to not leave them in the marinade for too long, as they are porous and will absorb too much liquid. A quick 10-minute marinade is all you need, but you can leave them for up to 30 minutes for a more intense flavour.
A simple marinade can be made with balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. You can also add Dijon mustard to accentuate the meaty flavour. Mix the ingredients in a shallow dish, large enough to hold the mushrooms in a single layer. Add the mushrooms and turn to coat, then let them sit for 5 minutes on each side.
Grilling
Once the mushrooms have marinated, place them on a preheated grill and brush them with the leftover marinade as they cook. Grill for 3-4 minutes on each side.
Baking
If you are baking the mushrooms, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the mushroom caps in a baking dish with the gills facing up. Spoon the marinade into the cavities, cover with foil, and bake for 25 minutes.
Serving Suggestions
Marinated portabellas can be served on their own or with various toppings. For a hearty option, try an Herby Avocado Sauce, or stack them on a bun with cheese, fresh summer tomatoes, arugula, and avocado for a delicious mushroom burger.
Portabellas are very versatile, so feel free to experiment with different ingredients and cooking methods to find your favourite way to prepare them!
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Grilling portabellas
Grilled portabella mushrooms are a delicious and healthy treat, perfect for a summer BBQ. Portabellas are a great vegetarian option, as their meaty texture satisfies even the most carnivorous of cravings.
Preparing the Mushrooms
First, you'll want to select the freshest mushrooms. Look for firm caps and stems, and dry, pinkish gills. Then, clean the mushrooms with a damp cloth, removing the stems and scraping out the gills with a spoon.
Marinade
To enhance the earthy, umami flavour of the mushrooms, you'll want to prepare a marinade. In a small bowl, whisk together olive oil, garlic paste, and balsamic vinegar. You can also add spices like garlic powder, black pepper, cayenne, rosemary, or thyme. If you're watching your carb intake, you can substitute the balsamic vinegar with red wine vinegar.
Grilling
Place the mushrooms on a hot grill and baste with the marinade. Keep cooking until the mushrooms are soft, turning and basting regularly. The grilling time will depend on your preferred level of doneness and your grilling style, but generally, it should take around 3-5 minutes per side, or 15-20 minutes in total.
Serving
Grilled portabellas can be served as a side dish or as a hearty main course. For a simple yet scrumptious option, stack the grilled mushroom on a bun with a slice of cheese, a fresh summer tomato, and some arugula. You can also top with an herby avocado sauce for a creamy, flavourful kick.
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Baking portabellas
Portobello mushrooms are a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches, burgers, and pasta. They are especially popular as a vegetarian substitute for meat due to their thick and meaty texture.
Preparation
Before cooking, it is important to clean the mushrooms. Use a paper towel to gently wipe any dirt from the caps. You can also remove the stems and gills with a small spoon, as they can turn your dish an unappetizing brown colour. However, the gills are edible, so you can choose to leave them if you don't mind the colour change. When selecting mushrooms, look for those with firm caps and stems, and dry, pinkish gills.
Marinating
To enhance the flavour of your portabellas, you can marinate them before baking. One simple marinade uses a combination of balsamic vinegar and soy sauce or tamari, seasoned with ginger and garlic. Place the mushrooms in a dish, rub the marinade into them, and leave for 10-30 minutes.
Baking
Preheat your oven to a suitable temperature—around 400 degrees is a good starting point, but adjust according to your oven and the size of your mushrooms. Place the mushrooms in a baking dish and bake for 15 minutes. Then, flip them over and bake for a few more minutes. Remove from the oven and let them sit for a few minutes before serving.
Customisation
This basic baking method can be customised in numerous ways. You can stuff the mushrooms with various ingredients, such as spinach and artichoke dip, or top them with cheese, pepperoni, or vegetables. You can also experiment with different marinades and spices to find your favourite flavour combinations.
Tips
- Choose big, fresh portobellas for baking, as smaller mushrooms may cook too quickly and burn.
- If you want to include the stems, chop them up and add them to the dish.
- Don't marinate the mushrooms for too long, or they may become too salty.
- If you're grilling or sautéing the mushrooms, score the tops lightly to allow steam to escape and prevent distortion.
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Slicing and sautéing portabellas
Portabella mushrooms are a versatile ingredient that can be used in a variety of dishes, from salads and pastas to burgers and sandwiches. They have a meaty texture and can be a great vegetarian option. When sliced and sautéed, they can add a delicious umami flavour to your meal.
To prepare your portabellas for slicing and sautéing, start by cleaning them. Remove the stems and discard them, as they can be woody and fibrous. Use a paper towel to gently wipe any dirt from the caps. Then, use a small spoon to lightly scrape around the underside of the caps to remove the gills. The gills are edible, but they will turn your dish a murky brown colour.
Once your mushrooms are cleaned, you can start slicing. Thinly slice the caps, and if you want to add some extra flavour, you can marinate the slices. A simple marinade of balsamic vinegar, soy sauce, garlic, and spices like black pepper, cayenne, rosemary, or thyme can enhance the earthiness of the mushrooms. Whisk your marinade in a shallow dish, add the mushroom slices, and coat both sides. You only need to marinate for about 10 minutes, but don't go longer than 30 minutes or the mushrooms will become too salty.
Now you're ready to sauté. Warm some olive oil in a skillet over medium heat. You can use garlic-flavoured olive oil or add fresh garlic to the pan. Once the oil is fragrant, add your mushroom slices. Sauté on medium heat until they are deep brown and softened, which should take about 8-12 minutes. If you're using the marinade, you can brush the mushrooms with it as they cook.
Your sliced and sautéed portabellas are now ready to be added to your dish of choice. They make a great addition to soups, salads, pasta dishes, or even a steak sauce. Enjoy the delicious umami flavours that your portabella mushrooms bring to the table!
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