Broil or grill portabellas gill side down first, to allow moisture to escape. Photo © Tracy Hebden | Dreamstime.

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September 2009

Product Reviews / Main Nibbles / Vegetables

Portabella Mushroom Recipes

Vegetarian Meals Featuring A Meaty Mushroom

This is Page 5 of a five-page article. Click on the black links below to visit the other pages.

• Page 1: Mushroom Overview
• Page 1: Saving Money While Cooking With Mushrooms
• Page 2: Choosing Mushrooms For Your Recipes
• Page 3: Egg-And-Mushroom Recipes
• Page 4: Mushroom Hors d’Oeuvres
• Page 5: Portabella Mushroom Recipes

Baked Mushroom Parmesan Looking to cut carbs but can’t go without having pasta sauce and cheese? Then you’ll love this pasta-free, handsome dish. Yields 4 servings. Ingredients 4 large portabella mushrooms 2 tablespoons olive oil 1 cup tomato pasta sauce, divided in half 4 fresh basil leaves, thinly sliced 1/4 teaspoon crushed red pepper flakes 1 cup (4 ounces) shredded part skim mozzarella cheese 1/4 cup (1 ounce) grated Parmesan cheese Preparation

Baked Mushroom Parmesan. Photo of courtesy of the Mushroom Council.

1. Heat oven to broil (or use separate broiler), with top rack about 4 inches from broiler.
2. Brush both sides of mushrooms with oil.
3. Place mushrooms, gill side down, in a 9-inch baking dish.
4. Broil for 4 minutes. Flip the mushrooms so they’re gill side up and broil another 4 minutes.
5. Remove mushrooms from baking dish and drain excess liquid.
6. Reduce oven to 400°F.
7. Spread 1/2 cup pasta sauce on bottom of baking dish and place mushrooms, gill side up, atop the pasta sauce.
8. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce.
9. Top with mozzarella cheese and parmesan and bake 5-10 minutes, until the cheese begins to brown.
10. Remove and serve.

Grilled Philly Cheese Mushroom Sandwich This sandwich is more than a mouthful of tasty, grilled veggies atop gooey melted cheese. Yields 4 servings. Ingredients 4 large portabella mushrooms, sliced 1 large red onion, sliced 2 bell peppers, core and seeds removed, quartered 2 tablespoons canola oil 1 teaspoon grilled steak seasoning 4 Italian rolls, split lengthwise and toasted 8 slices Provolone or American cheese or 4 ounces processed cheese spread Preparation

Grilled Philly Cheese Mushroom Sandwich. Photo courtesy of the Mushroom Council.

1. Heat grill to medium, about 365°F.
2. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning.
3. Place on grill, close the cover and cook 5 minutes on each side.
4. Remove onions and peppers from grill and thinly slice as desired. Place on aluminum foil and return to grill to keep warm.
5. Remove mushrooms and thinly slice.
6. Lightly toast bun on grill.
7. Remove peppers, onions and mushrooms and combine.
8. Place cheese on each split roll and top with the mushroom mixture.
9. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted.
10. Cut in half and serve immediately.

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Recipes copyright the Mushroom Council. Other material Lifestyle Direct, Inc.  All rights reserved.  Images are the copyright of their individual owners.