Roasted Portabella Mushrooms Recipes

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

ROASTED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms.
• Using a spoon, carefully scrape out the gills.
• Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
• Bake for 15 to 20 minutes until tender. Flip halfway through baking.
• Slice mushrooms in 1/2 inch slices.

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

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.

ROASTED PORTABELLA MUSHROOMS

Steps:

• PREPARE THE MUSHROOMS.
• Remove the stems from the mushrooms.
• With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
• Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
• When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
• While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
• PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
• In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
• Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
• Using a julienne peeler or spiralizer, make the zucchini noodles.
• If the zucchini is particularly watery, you can blot it with a paper towel.
• Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
• Season with salt and pepper.
• PUT IT ALL TOGETHER.
• Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
• Plate the mushrooms, top with zucchini tomato mixture.
• Sprinkle with toasted pine nuts, cheese and fresh parsley.

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.