Grilled Portabella Mushroom RecipesThis grilled portabella mushroom recipe makes a beautiful presentation. Photo courtesy




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September 2011

Product Reviews / Main Nibbles / Vegetables

Grilled Portabella Mushroom Recipes

Vegetarian Meals Featuring A Meaty Mushroom



Lovely to look at, delicious to eat, this recipe is lovely in any season (September is National Mushroom Month). This page includes the recipe and the numerous names by which the portabella is called. Click on the black links below to visit other pages.



Portabella, Portabello Or Portobello

How can one mushroom, Agaricus bisporus, be known by so many names?

  • When young, the mushroom has a closed cap that is either either pale white or light brown. It is known as a button mushroom or white mushroom.
  • In some strains with darker flesh, the immature mushroom is variously called a baby portobello, baby bella, brown mushroom, crimini, Italian mushroom, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. When mature, the mushroom portabella, portobella or portobello.

Call them whatever you want. Just call them for dinner!


Grilled Portobello Mushroom Recipe With Herbed Salad & Goat Cheese

Time: 30 minutes prep, 30 minutes to 1 hour marinating, 11 minutes cooking.

Servings: 4


  • 4 medium portabella mushrooms
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 teaspoon each: basil, Italian parsley, rosemary and thyme, chopped
  • Salad: 2 cups baby greens
  • Salt and pepper to taste
  • Garnish: 1/4 cup arils*


*Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and place the arils in a separate bowl. Reserve 1/4 cup of the arils; refrigerate or freeze the remaining arils for another use.

Ingredients: Herbed Goat Cheese

  • 1/2 teaspoon each: basil, Italian parsley, rosemary and thyme, chopped
  • 1/4 lb. fresh goat cheese
  • 1 tablespoon crème fraîche (recipe)
  • 1 tablespoon cream cheese


Ingredients: Mustard Vinaigrette

  • 1/2 cup pomegranate juice or juice
    from 1 large pomegranate†
  • 1/4 cup rice vinegar
  • 1-1/2 tablespoons Dijon mustard
  • 3/4 cup olive oil
  • Salt and pepper to taste
Goat cheese logs, plain and peppered. Photo courtesy

† To juice pomegranates: For 1 cup of juice, cut 2 to 3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Preparation: Grilled Portabella Mushrooms

  1. Make marinade: Combine olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl.
  2. Remove stems from cleaned mushroom caps and set aside for another use (omelets, soup ingredient, etc.).
  3. Add mushroom caps to marinade and marinate for 30 minutes to one hour.
  4. Remove mushrooms from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.


Preparation: Mustard Vinaigrette

  1. Prepare fresh pomegranate juice. Combine with rice vinegar and mustard in a large bowl.
  2. Slowly whisk in oil to emulsify. Season with salt and pepper.
  3. Dress salad.


Preparation: Herbed Goat Cheese & Assembly

  1. Preheat oven to 425°F.
  2. Combine remaining herbs, garlic, goat cheese, crème fraîche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops.
  3. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft.
  4. Remove from cookie sheet and place into center of serving plate.
  5. Set grilled portabella mushroom atop goat cheese.
  6. Add remaining herbs to baby greens salad and dress. Fill mushroom cavity with salad.
  7. Serve.


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