This simple, year-round recipe for garlic portobello mushrooms only calls for three ingredients. Grill them in the summer and saute in winter!.
My favorite meaty dish, next to a grilled rib-eye (medium rare, please), is grilled portobello mushrooms.
These garlic portobello mushrooms are to die for. Last week, I made them for the first time after receiving a sizable quantity of portobellos. What was I going to do with them all?
My initial thought was to make stuffing, perhaps with some freshly grilled vegetables and some feta or goat cheese, as well as a drizzle of dressing, but I was short on the ingredients. Being alone for the evening, I also didn’t want to prepare a lot of food.
Therefore, I made the decision to simply slice them and sauté them briefly with some garlic.
The Pecorino Romano in my refrigerator was waiting to be grated over these hot, delectable little beauties at that moment.
And the only other ingredients in this dish were salt, pepper, and a small amount of oil for sauteeing. It didn’t need anything more back then, and it still doesn’t.
These meaty mushrooms’ earthy flavor is simply enhanced by the garlic and cheese, creating the ideal side dish. I did, in fact, consume the entire pan of the main dish in this instance. Of course, not all at once; have half at dinner and the other half as a late-night snack (they taste great at room temperature).
When you see “HIGH” heat in the recipe, don’t panic or assume it’s a mistake. The best way to cook mushrooms is over a high heat; the real cooking doesn’t start until the moisture has evaporated and the mushrooms have released their juices.
Because the flavor is concentrated when portobello mushrooms are browned, you want to do this. I promise that your mushrooms (and your taste buds) will appreciate it.
How are portobello mushrooms different from white or crimini mushrooms?
Compared to crimini or the common white mushroom, portobello mushrooms are larger. However, they are all the same type of mushroom in reality.
Simply put, portobellos are the mature form of the fungus, whereas white and crimini are the variants with various skin tones.
You can use portobellos in place of burger patties, buns, or as the base for miniature “pizzas” because they have a large cavity that is great for stuffing. Not that Ive gone that route myself, mind you. Well, yet.
I enjoy cooking simple baked portobello mushrooms for them. Their wonderful flavor is really enhanced by baking or roasting, and they don’t require much more to taste delicious.
Like other mushrooms, portobello mushrooms should ideally be wiped with a damp paper towel rather than being washed in water.
Wiping helps prevent mushrooms from becoming mushy, which can happen if they get too wet. You can peel a section of the skin back if any areas are particularly damaged. The skin will be slightly striped as a result, but you won’t notice it.
You might want to remove the gills with a spoon for some other uses, such as using them as “buns,” so that the cooked mushroom has a drier texture. However, I would advise simply wiping and removing the stem from these baked mushrooms. These are kept juicy and have a great flavor thanks to the gills.
What to serve with baked portobello mushrooms
The versatility of this dish is one of its best qualities. These cheesy, garlicky mushrooms are equally delicious served as a main dish with mashed potatoes, cauliflower, or perhaps parsnip puree. Additionally, you could serve them with a hearty salad or some wilted greens.
You can also serve them alongside steak, grilled or roasted chicken, pork chops, or chicken.
These baked portobello mushrooms are a quick, flavorful dish that you must include on your menu soon, no matter how you decide to serve them.
Best Temperature to Bake Portobello Mushroom
The ideal temperature to bake portobello mushrooms is 350 degrees Fahrenheit. Your mushrooms will be fully cooked at this temperature without becoming dry.
The ideal temperature is dependent on how the portobello mushrooms turn out, though. If you want crispier sides, opt for a higher temperature.
If you want the mushrooms to retain their moisture, choose a lower temperature.
If you want easy side dishes to prepare, try our recipe for portobello mushrooms below.