Portobello Mushroom Recipe

Posted by

The portobello mushroom is a big, saucer-sized cremini mushroom. It is hearty and meaty-tasting and especially well-suited for grilling and roasting. Instead of a hamburger, try a flavorful portobello mushroom sandwich—you’ll never miss the meat. The portobello mushroom is very versatile. You can brush it with olive oil, grill or roast it, then slice it into a stir-fry or a pasta dish instead of beef or chicken. Vary the flavor and the color in this portobello mushroom recipe by using red or green peppers, or perhaps try a slice of fresh tomato or some strips of sun-dried tomato. A portobello mushroom stuffed with sautéed vegetables mixed with Parmigiano Reggiano® cheese and baked makes a satisfying main dish. Or slather Parmesan Cheese Spread generously on a portobello mushroom, run it under the broiler, then cut it in wedges to serve as an appetizer. Fill a roll with our portobello mushroom recipe for a satisfying lunch.

Use a little imagination and you will come up with many portobello mushroom recipes.

Ingredients (Serves 6) Convert to Metric

  • 3 large red peppers
  • 6 large portobello mushrooms
  • olive oil
  • balsamic vinegar
  • 1 cup grated Parmigiano Reggiano
  • 1/2 cup fresh basil leaves, packed

Directions (This is Easy!)

Prep Time - 10 min | Cooking Time - 20 min

1. Broil peppers until their skins blacken and blister, about 4 to 5 minutes on each side. Clean the mushrooms and remove the stems.

2. Place the peppers in a brown paper bag and let sit 10 minutes to allow the steam to loosen the skins. Remove skins and seeds; cut peppers into strips.

3. Brush the mushroom caps with olive oil and grill over high heat. Turn as necessary, grilling until tender. Sprinkle with a bit of balsamic vinegar.

4. Top each mushroom with a handful of roasted pepper strips. Divide the Parmigiano Reggiano into 6 portions and sprinkle over the mushrooms. Return the mushrooms to the grill so the cheese can melt. Serve with some shredded basil on top.

Reviews (0)

Featured Chef


Jordan Schachter

My mission is to build and nourish community through the joy of cooking and eating with one another.

View All

Michael White

Michael White is the chef owner of Marea, Osteria Morini, Ai Fiori, Due Terre, Due Mari and Al Molo.

View All

Josephine Nieuwenhuis

Josephine Nieuwenhuis is the creative chef behind recipes.

View All

Alex Pilas

Alex Pilas is the Executive Chef of Eataly, New York

View All