31 Delicious Portobello Mushroom Recipes For Dinner

Generously-sized portobello mushrooms are wonderfully meaty, and they add a boost of umami to everything from burgers to pasta. You can't overcook mushrooms that easily, but keep and eye on them. Stuff or sprinkle your mushrooms with breadcrumbs or drizzle them with pesto sauce. Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking.

In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Hearty portobello mushroom caps are cleaned, with the stems and gills removed and filled with an onion-garlic-breadcrumbs-shrimp mixture that's been flavored with lemon juice and basil and an egg to help bind everything together into happy goodness.

Stuff each mushroom with equal amounts of beef mixture and top with one slice of pepper jack cheese. Select mushrooms with whole, unblemished and undamaged caps. Let the mushrooms marinate for 1 hour (at room temperature is fine), tossing them occasionally to help the oil absorb.

Remove mushrooms from oven, flip them gill side up, and sprinkle with salt and pepper. When cooking in a skillet, simply cook over medium heat, flipping the mushrooms occasionally, until they release all of their moisture and the liquid in the skillet has evaporated.

These baked portobello mushrooms are packed full of delicious veggies and bake up delicious. You can prepare the mushroom ahead of time and place in the oven to reheat. I put the mushrooms in a disposable pan and covered with aluminum foil. Scrape out the dark gills from the mushrooms with a spoon, strategic alliances and discard the gills.