Baked Portabella Mushrooms Recipes

ROASTED PORTOBELLO MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
• Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
• Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
• Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
• Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
• Serve while they are still warm.

BAKED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400°F/200C.
• Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
• Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
• In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
• Bake the mushrooms for around 15 minutes until tender.
• While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

BAKED PORTABELLA MUSHROOMS

Steps:

• Combine ingredients in a large container.
• Let marinate for 30 minutes to an hour.
• Preheat oven to 350°F.
• Pour the entire contents into a large baking dish, and bake for 25 minutes.
• Turn at least once.

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

PORTABELLA MUSHROOM BAKE

Steps:

• Preheat oven to 350°F.
• In blender or food processor, grind almonds until powdered.
• Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
• Place mushrooms upside down in baking dish, tightly in one layer.
• Bake for 30 to 35 minutes or until mushrooms are tender.
• To serve, slice thickly on diagonal. Spread onion and sauce on top.