Best Roasted Portobello Mushrooms Recipes

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
• Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
• Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Steps:

• Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
• Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
• Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
• Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
• In a large bowl, stir together the mushrooms and roasted peppers.
• In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
• (Per serving)
• Calories: 12
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Calcium: 3mg
• Potassium: 101mg
• Free

OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 400 degrees.
• In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.

ROASTED SHITAKE, PORTOBELLO, AND CRIMINI MUSHROOMS

Steps:

• Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.

ROASTED PORTOBELLO MUSHROOMS WITH FONTINA

Steps:

• Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
• Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.

PAN-ROASTED PORTOBELLO MUSHROOMS WITH MASHED PARSNIPS

Steps:

• Preheat the oven to 400°F.
• In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 tablespoons of the sherry, and 3 tablespoons of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes.
• Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 tablespoons of the olive oil. Season with salt, then cover and set aside.
• Heat a large ovenproof pan and add the remaining 2 tablespoons olive oil. Lift the mushrooms out of the marinade, and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds and turn off the heat. If the pan isn't big enough, you may need to sear the mushrooms in batches, but it's okay to crowd them in a little for roasting. When you're done searing, pour 1 tablespoon of the reserved marinade over each mushroom and season with salt. Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more.
• Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute.
• To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

BALSAMIC ROASTED PORTOBELLO MUSHROOMS

Steps:

• Place mushrooms, stem up, in square, shallow casserole. Whisk together vinegar, soy, olive oil, garlic, rosemary, onion, peper and water together. Pour over mushrooms. Cover and refrigerate for 4 hours. About 30 minutes ahead, remove mushrooms from fridge. Roast in 1/2" of marinade til soft and cooked through, 12-15 minutes. Serve at once. Could also grill them or serve them open faced in a focaccia sandwich spread with pesto and broiled under mozzarella. White Dog Cafe

ROASTED PORTOBELLO MUSHROOMS WITH FONTINA

Steps:

• Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
• Spread Fontina cheese strips on bread. Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.

CAPRESE BLT BALSAMIC ROASTED PORTOBELLO MUSHROOMS

Steps:

• Marinated the mushrooms in the balsamic vinaigrette for 20 minutes before baking in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
• Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.
• Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
• Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.

ROASTED PORTOBELLO MUSHROOMS WITH SALMON AND POACHED EGGS

Steps:

• Preheat the oven to 400 degrees.
• Remove the stems and using a spoon scoop out the gills of the mushroom caps.
• Melt 2 1/2 tablespoons of the butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant but not browned.
• Pour butter into a small bowl and brush both sides of the mushrooms with the garlic butter.
• Place the mushrooms on a baking sheet and bake for 12 -14 minutes or until slightly soft.
• Using the same saucepan that you made the garlic butter, add the remaining 1/2 tablespoon butter over low heat until melted. Remove the pan from the heat and add the arugula. Toss until lightly coated in butter.
• Poach the eggs in a medium saucepan. There are a few different methods to poach an egg. I use the vinegar method Here is a great guide to how to poach the perfect egg.
• Remove the mushrooms from the oven, place even amount arugula in each mushroom, top with poached egg, flaked salmon, and sprinkle with grated goat cheese.
• Salt and pepper to taste. Add a dash of cayenne pepper for a little kick and enjoy!

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.