Portobello, also called champignon, but whose scientific name is Agaricus bisporu, are mushrooms with a delicate flavor and a firm and fleshy consistency. They can be cooked in many different ways, both as a side dish and as a main course. Learn how to make delicious champignon mushrooms for a party or dinner.
Ingrediants
Roast
- 3 or 4 portobello mushrooms
- 60 ml of olive oil
- 60 ml of balsamic vinegar
- 8 g of minced garlic
- 1 chopped shallot
- Salt and Pepper To Taste.
- Finely chopped aromatic herbs: parsley, thyme, basil, rosemary (alternatively, also dried)
Stuffed on the grill
- 150 g of chopped San Marzano tomatoes
- 30 g of shredded mozzarella (preferably semi-skimmed milk)
- 5 ml of olive oil
- 3 g chopped fresh rosemary or a pinch of dry rosemary
- A pinch of coarsely ground black pepper
- 1 clove of crushed garlic
- 4 portobello mushroom hats (12cm diameter)
- 30 ml of freshly squeezed lemon juice
- 10 ml of low sodium soy sauce
- Seed oil
- 8 g of chopped fresh parsley
In the pan
- 3 or 4 fresh portobello mushrooms
- 1 clove of minced garlic
- 1 ml of olive oil
- 30 g of chopped fresh parsley
- A pinch of salt
- A pinch of pepper
Steps
Method 1 of 4: Roasted Mushrooms
Step 1. Preheat the oven
Place the grill on the middle shelf and preheat the appliance to 205 ° C.
Step 2. Clean the mushrooms
Use a dry or damp cloth to scrub them; then remove the stems. The latter can be discarded or cut into pieces and cooked.
- If you prefer, you can slice the mushrooms.
- To detach the stems, grab the mushrooms by the cap with your dominant hand and gently twist the stem with the other.
- If you wish, you can remove the slats by scraping them with a spoon.
Step 3. Prepare the marinade
In a small bowl, mix 60 ml of olive oil, 60 ml of balsamic vinegar, minced garlic, chopped shallot, salt and pepper to your taste. Don't forget a sprinkle of fresh or dried herbs. Work the ingredients with a whisk to combine them properly.
Step 4. Marinate the mushrooms
Place the hats (and stems, if you like) in a large airtight plastic bag. Pour the marinade into the bag and spread it over the mushrooms. Seal the bag and place it flat in the refrigerator for 30 minutes. If you leave the mushrooms in the solution for too long, they will become excessively soaked and go mushy.
It's worth turning the bag upside down from time to time
Step 5. Cook the mushrooms
With the help of the metal kitchen tongs, transfer the mushrooms from the bag to a baking sheet greased with seed oil. Bake the pan for 10 minutes and, after this time, turn the mushrooms upside down with the metal tongs. Continue cooking for another 10 minutes.
Step 6. Bring them to the table
You can enjoy them as an appetizer or side dish and don't forget to offer the leftover marinade as a dip to dip your dishes into.
Season them with oil and vinegar or with a reduction of balsamic vinegar
Method 2 of 4: Grilled Stuffed
Step 1. Prepare the barbecue
Preheat it, clean the grill with a brush and grease it with seed oil.
Clean the grill after preheating it, just before you start cooking: the remains of food and fat will come off much better
Step 2. Clean the mushrooms
Scrub them to get rid of the dirt. To do this, use a dry sheet of kitchen paper, trying to be very delicate. If you wish, you can rinse the mushrooms in water, but this is not necessary.
Step 3. Prepare the champignons
Remove the strips from the area under the hat with the help of a spoon and discard them. Remove and discard the stem.
Step 4. Season the mushrooms
In a small bowl, mix 2.5ml of olive oil with 30ml of lemon juice and 30ml of soy sauce. Brush both sides of the mushroom caps with this mixture.
Step 5. Mix the filling
In a bowl, combine 150 g of chopped tomatoes with 30 g of mozzarella, 2.5 ml of olive oil, 3 g of chopped fresh rosemary or a pinch of dried rosemary, a pinch of black pepper and the crushed clove of garlic.
Step 6. Grill the mushrooms
Place the mushroom caps on the greased wire rack with the stem side facing down. Cook them for 5 minutes on each side until soft.
Cook the side where the stem was first; in this way, once turned, the hats will be in the right position to be stuffed
Step 7. Stuff the mushrooms
Transfer 40g of tomato mixture to each hat and close the lid of the barbecue. Continue grilling them for another 3 minutes or until the mozzarella has melted. Finally sprinkle the mushrooms with fresh parsley.
- Since garlic doesn't have enough time to cook, its flavor will be very intense on mushrooms. If you don't like it, you can reduce the amount of garlic or not use it at all.
- If you want to prepare the dish in advance, clean the mushrooms by removing the stems and strips and combine the filling. Put everything in the refrigerator until you are ready to cook.
Method 3 of 4: Pan-fried Mushrooms
Step 1. Clean the mushrooms
Use a dry or damp cloth to scrub them; then remove the stems. The latter can be discarded or cut into pieces and cooked.
- To detach the stems, grab the mushrooms by the cap with your dominant hand and gently twist the stem with the other.
- If you wish, you can remove the slats by scraping them with a spoon.
Step 2. Slice them
Take a sharp knife and cutting board to cut the portobello into 6mm thick slices.
Do not bring the cutting edge close to your hands and fingers
Step 3. Prepare the dressing
Heat the skillet over medium heat and sauté a chopped garlic clove in 60ml olive oil until soft. Add the parsley.
Step 4. Cook the mushrooms
Add the slices of champignon mushrooms to the pan and cook for 3-5 minutes, turning them once. Sprinkle with 30 g parsley, a pinch of salt and pepper.
The mushrooms are ready when they are golden and soft
Step 5. Serve
Enjoy them immediately as an appetizer or side dish.
Method 4 of 4: Variations
Step 1. Try new toppings
This is the fun part of cooking. Stuff or sprinkle the mushrooms with breadcrumbs or a little pesto. Flavor them with a little salt and pepper or layer them on slices of roasted peppers or aubergines.
Experiment with your favorite flavors to find the perfect combination
Step 2. Make mushroom burgers
The hats of this mushroom variety are perfect for filling a sandwich, whether you have them grilled, roasted or stir-fried. Accompany them with the typical bread of lightly toasted burgers, sliced tomato, melted mozzarella, avocado and don't forget your favorite sauces.
Step 3. Add them to a salad
Incorporate them into a mixed green salad with rocket or lettuce, sautéed cabbage or green beans.
Step 4. Finished
Advice
- Portobello mushrooms go perfectly with many other foods; try tossing them in a pan or roasting them with peppers, onions or other vegetables to enhance their flavor.
- When you buy mushrooms, try to buy the "loose" ones and not the pre-packaged ones. This way you can control the hat.
- When choosing a good portobello mushroom, the first thing to do is to check that the stem and cap are firm; avoid those that are too soft or dried out. Then turn the mushroom upside down and check the hymenophore leaf structure. It should be dry with a slightly pink tint when you expose it to light. If it looks dark or wet, then the mushroom is past its best time to eat.
- You can store whole mushrooms in the refrigerator in an open plastic bag for a few days. If you remove the slats you can increase their duration by a few more days.
