Michael Davis
Portobello mushrooms are a versatile ingredient that can be used in a variety of dishes. They are larger than common white mushrooms or crimini mushrooms and have a meaty texture, making them a popular vegetarian option. Portobello mushrooms can be baked, grilled, roasted, or sautéed, and are often used as a meat substitute in dishes such as fajitas, tacos, and burgers. They can also be stuffed with a variety of ingredients, such as vegetables, cheese, and breadcrumbs, to create a simple and tasty appetizer or main course. When preparing portobello mushrooms, it is important to clean them thoroughly and remove the stems and gills before cooking. They can be marinated or seasoned with a variety of flavours, such as garlic, thyme, and soy sauce, to enhance their earthy taste.
| Characteristics | Values |
|---|---|
| Cleaning | Wipe with a damp paper towel to remove dirt |
| Remove stems and gills | |
| Marinade | Balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, thyme |
| Baking | Preheat oven to 400°F/200°C |
| Lightly oil a baking dish or sheet | |
| Place mushrooms gill-side up | |
| Bake for 15 minutes | |
| Top with cheese and bake for 5 more minutes | |
| Grilling | Marinate for 10-30 minutes |
| Place on grill and brush with marinade | |
| Grill for 3-4 minutes on each side |
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What You'll Learn
Cleaning and preparing big mushrooms for cooking
Portobello mushrooms are a great ingredient to cook with, offering a meaty texture and a savoury taste. They are versatile and can be grilled, roasted, sautéed, or baked. Before cooking, it is important to clean and prepare the mushrooms properly.
Firstly, when buying mushrooms, look for ones that are mildly damp and springy. Avoid any that are mushy, spongey, moist, or slimy. Check the gill structure by flipping the mushroom over—it should be dry, with a faint pinkish hue. If it is deep dark black or wet, the mushroom is past its prime.
To clean the mushrooms, use a damp paper towel to wipe them down gently and brush away any dirt. Remove the stems and, using a small spoon, lightly scrape around the underside of the caps to remove the gills. The gills are edible but can turn your dish an unappetizing colour. Scoring the cap lightly on the top side can help the mushroom cook more evenly and prevent distortion.
If you are marinating the mushrooms, place them in a shallow dish with the marinade, coating both sides. Leave them for 10–30 minutes, but not longer, or they will become too salty. Mushrooms are extremely porous, so they will absorb a lot of liquid.
Once cleaned and prepared, your mushrooms are ready to cook!
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Marinating big mushrooms
Preparing big mushrooms is easy and tasty. They are incredibly versatile and can be baked, grilled, or roasted.
Step 1: Clean the Mushrooms
Start by removing the stems from the mushrooms and gently wiping the caps with a damp paper towel to remove any dirt. You can use a small spoon to lightly scrape away the gills from the underside of the caps, although this step is optional. The gills are edible, but they can turn your dish a dark colour.
Step 2: Prepare the Marinade
In a shallow dish, whisk together the ingredients for the marinade. A basic marinade typically includes balsamic vinegar, olive oil, soy sauce, garlic powder (or fresh garlic), black pepper, and cayenne. You can also add herbs like rosemary or thyme for extra flavour. If you want a more tangy marinade, you can add more vinegar.
Step 3: Marinate the Mushrooms
Place the mushrooms in the marinade, ensuring that both sides are coated. You can let the mushrooms marinate for as little as 10 minutes, or up to 30 minutes for a more intense flavour. Don't leave them for longer than 30 minutes, or they may become too salty.
Step 4: Grill the Mushrooms
Heat a grill or a large skillet to medium heat (around 350 to 400 degrees Fahrenheit). Brush the grill with oil to prevent sticking. Remove the mushrooms from the marinade, shaking off any excess. Cook the mushrooms on each side for 3-4 minutes, or until they are caramelized and deep golden brown. Brush the remaining marinade over the mushrooms as they cook to enhance the flavour.
Step 5: Serve
These marinated grilled mushrooms can be served on their own or as part of a dish. They make a great burger when stacked on a bun with cheese, tomato, and arugula. They can also be chopped and used as a pizza topping, or sliced and served as a taco or fajita filling.
Marinated mushrooms are a delicious and versatile dish that can be easily customized to your taste preferences. Enjoy experimenting with different herbs and spices in your marinade to find your favourite flavour combinations!
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Baking big mushrooms
Preparation
Firstly, choose big, fresh portobello mushrooms. If you only have smaller mushrooms, you can cook 3 or 4 caps instead of 2, and reduce the cooking time. Wipe the mushrooms clean with a damp paper towel to remove any dirt, and remove the stems. If you are baking or roasting the mushrooms, you may want to remove the gills with a spoon to reduce the amount of liquid released during cooking. However, the gills are edible and add flavour and moisture to the dish.
Seasoning
There are many ways to season big mushrooms. You can rub or toss them in oil, garlic, salt, and pepper. Alternatively, you can use a marinade with ingredients such as balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, or thyme. If you are baking the mushrooms, you can fill the cavity with butter, cheese, garlic, and herbs.
Cooking
To bake big mushrooms, preheat your oven to 200°C/400°F. Lightly oil a baking dish or sheet and place the mushrooms gill-side up. Bake for 15 minutes, then flip the mushrooms and bake for another 5-15 minutes, depending on their size. If you are using cheese, add it during the last 5 minutes of cooking. To grill the mushrooms, cook for 3-4 minutes on each side. If you are using a marinade, brush it onto the mushrooms as they cook. To roast the mushrooms, place them gill-side up on a baking tray and roast until tender and browned. Flip the mushrooms, discard any liquid, and roast for another 5 minutes.
Serving
Baked big mushrooms can be served as a main or side dish. They go well with mashed potatoes, polenta, rice, or salad. Portobello mushrooms can also be used as a meat substitute in dishes such as fajitas, tacos, or burgers.
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Roasting big mushrooms
First, you'll want to clean the mushrooms by wiping them down with a damp paper towel to brush away any dirt. Then, remove the stems and gills. You can use a small spoon to gently scrape around the underside of the caps to remove the gills. Although the gills are edible, they can turn your dish an unappetizing black colour.
Next, you'll want to season your mushrooms. You can use salt and pepper, or get creative with spices like cayenne, rosemary, thyme, or sage. You can also add a splash of balsamic vinegar, soy sauce, or olive oil for extra flavour. If you're using garlic, it's best to add it towards the end of roasting, as garlic can burn easily and become bitter.
Now, you're ready to roast the mushrooms! Place them on a baking sheet, gill-side up, and roast until tender and beginning to brown. Flip the mushrooms, discard any liquid, and continue roasting for another 5 minutes or so.
Roasted big mushrooms are incredibly versatile. You can use them as a filling for sandwiches, veggie burgers, or tacos, or as a topping for pizza or rice bowls. They're also delicious served with mashed potatoes, polenta, or a green salad.
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Grilling big mushrooms
Grilled portobello mushrooms are a tasty treat and a great alternative to meat. They can be used in a variety of dishes, from tacos to burgers, and are a good option for vegetarians.
To grill portobello mushrooms, you will first need to clean them. Use a damp paper towel to gently rub off any dirt from the caps. Then, with a small spoon, lightly scrape around the underside of the caps to remove the gills. The gills are edible, but they can turn your dish an unappetizing colour.
Next, you can marinate the mushrooms. In a shallow dish, whisk together a mixture of extra virgin olive oil, balsamic vinegar, tamari or soy sauce, garlic powder, black pepper, cayenne, and rosemary or thyme. Place the mushrooms in the marinade, coating both sides, and leave for 10-30 minutes.
When you are ready to cook, heat an outdoor grill or grill pan to medium heat. Place the mushrooms on the grill, gill-side up, and cook for 3-4 minutes on each side, brushing them with the marinade as they cook.
Your grilled portobello mushrooms are now ready to serve! They can be enjoyed on their own, or as part of a larger dish. For a burger, stack the mushroom on a bun with a slice of cheese, a fresh tomato, and some arugula.
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Frequently asked questions
Use a damp paper towel to wipe down the mushrooms and remove any dirt. You can also gently rub off any dirt from the caps.
Yes, it is recommended to remove the stems and gills before cooking. The gills are edible but can turn your dish a dark colour. Removing them can also extend the shelf life of the mushrooms.
Big mushrooms are very versatile and can be baked, grilled, roasted, sautéed, or stuffed.
You can use a variety of ingredients to marinate big mushrooms, such as balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, or thyme.
Cooked big mushrooms can be served as a side dish or main course. They can be used in dishes such as pizza, tacos, fajitas, lasagna, sandwiches, salads, or rice bowls. They can also be stuffed with vegetables, cheese, and breadcrumbs.
