Posted by Parmesan.com
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.
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.