9 Ways to Use Portobello Mushrooms

Food & Wine: 9 Ways to Use Portobello Mushrooms
Porcini-and-Pecan Pâté Photo © Sabra Krock
By Kristin Donnelly Posted January 27, 2014

Portobello mushrooms can lend meaty texture and rich flavor to all kinds of dishes, from a club sandwich to a meatless pâté. Here are 9 ways to cook with this vegetarian-favorite ingredient.

1. Salad. Grill and then roast the mushrooms to give them a deep, smoky flavor that's delicious in salads, like this one made with bosc pears and crunchy romaine.

2. Club sandwich. Use portobello instead of bacon on a club sandwich and pile it high with cucumbers, sprouts, avocado and cheese.

3. Stuffed. For a decadent vegetarian main course, roast the mushrooms whole, then fill the giant caps with cheese before broiling. Laurent Tourondel uses a mixture of gruyère, muenster, mozzarella and manchego.

4. Pâté. Blend them with other mushrooms and pecans to make a vegetarian pâté for spreading on crackers.

5. Pasta. Add the sautéed mushrooms to a simple pasta dish; one made with goat cheese and Parmesan is especially delicious.

6. Pizza. Scatter the sautéed mushrooms over tomato-sauce-topped pizza dough and bake for a satisfying meatless pizza. The recipe here also calls for red peppers and two different cheeses.

7. Soup garnish. Add the sautéed mushrooms to a pureed soup, like split pea, just before serving.

8. Korean BBQ. Toss them in sweet and pungent Korean marinade before grilling.

9. Thai lettuce cups. Instead of using the usual finely chopped meat, make a Thai-style saladwith portobellos to serve in Bibb lettuce leaves.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

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