Portobello Mushroom Recipe
The Portobello Mushroom Recipe features large, tender mushrooms seasoned with garlic, balsamic vinegar, olive oil, and Parmesan cheese. The mushrooms are sautéed with white wine or broth, enhancing their earthy flavor. This dish is quick, easy to prepare, and delivers a deliciously savory taste, perfect as a side dish or light main course.
Equipment
- Medium-sized frying pan
- Knife (for chopping garlic and parsley)
- Small bowl (for mixing olive oil, vinegar, and oregano)
- Grater (for cheese)
Ingredients
- 2 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley finely chopped, for garnish
- 2 tablespoons Parmigiano Reggiano cheese grated
- ½ cup white wine or vegetable/chicken broth
Instructions
- Start by prepping the mushrooms. Wipe the Portobello mushrooms clean with a damp cloth and carefully remove the stems. If you prefer, you can scoop out the gills using a spoon to create extra space for the filling.
- Next, prepare the seasoning. In a small bowl, mix olive oil, balsamic vinegar, dried oregano, salt, and pepper. Use a brush to coat both sides of the mushroom caps with this mixture.
- Heat a skillet over medium heat. Once it’s hot, place the mushrooms in the skillet with the cap side down. Let them cook for 3-4 minutes on the first side until they soften and start to turn golden-brown.
- Flip the mushrooms and pour in the minced garlic along with white wine or broth. Let them simmer for another 5-6 minutes, allowing the mushrooms to become tender and the liquid to reduce slightly.
- Once the mushrooms are done, sprinkle grated Parmigiano Reggiano on top and let it melt into a savoury layer.
- Finally, remove the mushrooms from the pan and place them on plates. Garnish with fresh parsley and serve right away, either as a main dish or a tasty side.