Laura Smith
Portobello mushrooms are larger than the common white mushroom or crimini. They are versatile and can be baked, grilled, roasted, sautéed, or pan-seared. Before cooking, they should be wiped with a damp paper towel, rather than washed directly in water, to avoid becoming mushy. When grilling, brushing the grill with oil can prevent sticking. For baking, they can be topped with cheese, butter, and spices. They can be served as a side or main dish, or used in recipes such as tacos, salads, and Buddha bowls.
| Characteristics | Values |
|---|---|
| Preparation | Wipe with a damp paper towel, avoid washing directly with water |
| Remove stems and gills if using as "buns" | |
| Cooking Method | Bake, grill, sauté, roast |
| Seasoning | Salt, pepper, garlic, thyme, rosemary, cayenne, butter, cheese |
| Balsamic vinegar, soy sauce, cooking wine, Worcestershire sauce | |
| Serving Suggestions | Mashed potato, cauliflower, parsnip puree, wilted greens, salad, steak, grilled or roasted chicken, pork chops |
| Mushroom burger, tacos, buddha bowl, salad, enchiladas |
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What You'll Learn
How to clean portobello mushrooms
Portobello mushrooms are a versatile ingredient, perfect for grilling, sautéing, or baking. However, before you cook them, it's important to clean them properly. Here's a step-by-step guide on how to clean portobello mushrooms:
Step 1: Remove the Stems
The stems of portobello mushrooms can be woody and fibrous, making them unpleasant to eat. To remove the stems, hold the mushroom in one hand and use your other hand to firmly pinch the stem at its base, where it meets the cap. Gently pry it off, being careful to remove as little of the inner cap as possible. Alternatively, you can use a small knife to help detach the stem.
Step 2: Clean the Mushroom Caps
There are a few ways to clean the mushroom caps:
- Rinse under Cold Running Water: You can quickly rinse the mushrooms under cold running water for 10-20 seconds. This method is especially useful if you have many small mushrooms to clean.
- Use a Moist Sponge: If you have larger mushroom caps, you can use a moist sponge to gently wipe each cap clean. Be sure to get the underside of the caps and the stems, removing any dirt or debris.
- Wipe with a Damp Paper Towel or Cloth: If you don't have a sponge, you can use a damp paper towel, a mushroom cleaning brush, or a damp cloth to wipe down the mushroom caps and remove any visible dirt.
Step 3: Remove the Gills (Optional)
The gills of portobello mushrooms are edible, but they have a dark brown colour that can transfer to your dish, giving it an unappetizing appearance. Most people prefer to remove them. To do this, use a paring knife to slice off the inner edges of the mushroom, exposing the gills. Then, use a dessert spoon to gently scrape away the gills, being careful not to go too deep into the mushroom's flesh.
Step 4: Dry the Mushrooms
After cleaning and preparing the mushrooms, place them in a colander and give them a final rinse, if needed. Lay the mushrooms out on clean dish towels and let them air dry completely before cooking or storing.
Storage Tips
Once the portobello mushrooms are completely dry, place them in an open plastic bag in the refrigerator. The ventilation will help keep them fresh for a few days. However, even the freshest mushrooms can spoil quickly, so it's best to cook them within four to seven days of purchasing.
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Grilled portobello mushrooms
Preparation:
First, prepare your mushrooms by gently wiping them clean with a damp paper towel. Avoid running them under water, as they will absorb excess moisture. Remove the stems and, if desired, the gills. The gills are suggested to be removed as they can have a bitter taste and an unpleasant texture.
Marinade:
Portobello mushrooms are perfect for soaking up marinades. You can experiment with different herbs and ingredients to find your favourite flavour. Here is a simple marinade recipe: in a large shallow container, whisk together balsamic vinegar, olive oil, soy sauce, liquid smoke, Italian seasoning, maple syrup, garlic powder, and black pepper. Place the mushrooms in the marinade for at least 15 minutes on each side, spooning the mixture over them occasionally.
Grilling:
Preheat your grill to medium-high heat, between 375 and 450 degrees Fahrenheit. Lightly brush the grates with oil to prevent sticking. Place the mushrooms gill-side up on the grill and cook for 10 to 14 minutes. Then, flip the mushrooms and grill for an additional 2 to 4 minutes, until they are browned and slightly charred. The mushrooms are done when they are tender and juicy, with a deep brown colour.
Serving:
Storage:
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Baked portobello mushrooms
Preparation
When buying mushrooms, look for caps that are firm and uniform in colour, without any spots. For a stronger earthy taste, choose mushrooms with thick veils that are dark in colour. Before cooking, wipe the mushrooms clean with a damp cloth or paper towel to remove any dirt or debris.
Cooking
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper. Remove the stems and gills from the mushrooms. Brush the mushrooms with oil and season with salt and pepper, or a spice blend of your choice. Arrange the mushrooms on the baking sheet, gill-side up, and roast for 15 minutes. Flip the mushrooms and roast for another 5-7 minutes, until tender.
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Oil-free roasted portobello mushrooms
Ingredients
- Portobello mushrooms
- Salt
- Pepper
- Lemon juice (optional)
Instructions
Start by preheating your oven to 450°F (425°F for convection ovens). If you are using an air fryer, preheat it to 390°F (or the highest setting if lower than 390°F). While preheating, gently rinse the mushrooms and use a paper towel to rub away any dirt. You can also wipe the mushrooms with a damp paper towel instead of rinsing them, as mushrooms can become mushy if they get too wet. Trim the stems so that the mushrooms sit flat, gills-side down.
Once the oven or air fryer is preheated, place the mushrooms on a lined baking sheet, gills-side down, and put them in the oven. If using an air fryer, place the mushrooms directly into the fryer basket, gills-side down.
Roast the mushrooms for 8 minutes, then carefully flip them so they are gills-side up. Continue roasting for another 8 minutes. The mushrooms are done when they are tender and juicy. Remove them from the oven or air fryer, and let them cool slightly.
Before serving, slice the mushrooms and season with salt and pepper. You can also add a squeeze of lemon juice if desired.
Serving Suggestions
These oil-free roasted portobello mushrooms are tender, juicy, and flavourful. They can be served on their own or as a versatile component in various dishes. Try using them as a mushroom "burger" by placing the seasoned mushroom in a bun with sliced tomato, avocado, and vegan mayo. You can also slice and season the mushrooms with salt, lime, and chilli powder, then add them to a tortilla with black beans and salsa for a tasty taco filling. For a salad option, season the mushrooms with salt and marjoram, then combine them with spinach, arugula, artichoke hearts, and sun-dried tomatoes, and your choice of dressing.
Tips
- If you want to avoid a dry exterior on the mushrooms, which can make it difficult for seasonings to stick, you can add a small amount of oil or cooking spray before roasting.
- If you're unsure whether the mushrooms are done, slice a piece and taste it. The mushroom should be tender and juicy.
- To ensure even cooking, place the mushrooms on a cooling rack over a baking sheet before putting them in the oven. This allows the extra juice to drip onto the baking sheet, resulting in juicy mushrooms that aren't watery.
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Portobello mushroom sides and mains
Portobello mushrooms are thick, meaty, and versatile. They can be used as a vegetarian main, a side dish, or even a burger swap. Here are some ideas for Portobello mushroom sides and mains:
Baked Portobello Mushrooms
This recipe involves wiping the mushrooms clean and removing the stems. Finely chop or mince garlic and mix it with oil, thyme, and a little salt and pepper. Lightly oil a baking dish and place the mushrooms on top, gill-side up. Drizzle the garlic mixture over the mushrooms and top each with a thin slice of butter. Bake for around 15 minutes until tender. While they bake, mix together some cheese. After 15 minutes, top the mushrooms with cheese and bake for another 5 minutes until the cheese is melted and golden. These cheesy, garlicky mushrooms can be served as a side or a main with mashed potato, cauliflower, parsnip puree, wilted greens, or a hearty salad.
Grilled Portobello Mushrooms
This recipe involves creating a marinade with balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Add the mushrooms and coat them with the marinade. Grill the mushrooms over medium heat, brushing them with the marinade as they cook. Cook each side for 3-4 minutes until caramelized and golden brown. Top with an avocado sauce or any topping of your choice.
Portobello Burgers
Grill the mushrooms and top them with sautéed, caramelized onions and a horseradish yoghurt sauce. Stack the grilled mushroom on a bun with cheese, tomato, arugula, and avocado for a delicious vegetarian burger.
Portobello Sides
Portobello mushrooms can be sliced and sautéed, then added to soups, salads, and pasta dishes. They can also be roasted and tossed with garlic and vinegar to be served with barley.
Other Ideas
- Stuffed mushrooms
- Portobello steaks
- Portobello mushroom sandwiches
- Portobello mushroom pasta
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