Recipe Page: Portobello Mushroom

Grilled Portobello Mushroom Steaks

Duration: 40 minutes

Umami-rich and super simple to make.

Utensils

  • Grill or grill pan

Ingredients

  • 4 large Portobello mushrooms, stems removed
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper to create the marinade.
  2. Place the Portobello mushrooms in a shallow dish and pour the marinade over them. Allow to marinate for at least 30 minutes.
  3. Preheat the grill or grill pan over medium-high heat.
  4. Grill the Portobello mushrooms for 4-5 minutes on each side, or until they are tender and have grill marks.
  5. Garnish with fresh parsley before serving.

Portobello Mushroom and Spinach Stuffed Peppers

Duration: 50 minutes

Stuffed with delicious richness.

Utensils

  • Skillet
  • Baking dish

Ingredients

  • 4 large bell peppers, halved and seeds removed
  • 4 large Portobello mushrooms, chopped
  • 2 cups baby spinach, chopped
  • 1 cup cooked quinoa
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Grated Parmesan cheese for topping

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add chopped Portobello mushrooms and minced garlic, sauté until mushrooms release their moisture.
  3. Add chopped baby spinach to the skillet and cook until wilted.
  4. In a bowl, combine the cooked mushroom and spinach mixture with cooked quinoa and crumbled feta cheese. Season with salt and black pepper.
  5. Fill each halved bell pepper with the quinoa and mushroom mixture.
  6. Sprinkle grated Parmesan cheese on top of each stuffed pepper.
  7. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.

Portobello Mushroom and Lentil Stuffed Acorn Squash

Duration: 60 minutes

Tender, rich, packed with umami-goodness.

Utensils

  • Baking sheet
  • Skillet

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 4 large Portobello mushrooms, diced
  • 1 cup cooked green lentils
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place acorn squash halves on a baking sheet, cut side up.
  3. In a skillet, sauté chopped onions until translucent. Add minced garlic and diced Portobello mushrooms, cook until mushrooms are tender.
  4. Stir in cooked green lentils, tomato paste, dried thyme, smoked paprika, salt, and black pepper.
  5. Fill each acorn squash half with the lentil and mushroom mixture.
  6. Bake in the preheated oven for 30-35 minutes or until the squash is tender. Garnish with fresh parsley before serving.