Portobello Close-up on a plate

Tips and Tricks for great Portobello Mushrooms

In this post I will explain on how to clean your Portobello mushrooms correctly, how to marinate them, and how to cook them perfectly! This recipe is a great side dish or perfect for a special lunch with a friend that you want to impress!

How to clean the Portobello

To clean your Portobello Mushrooms, first take a little brush and make it a little wet. Secondly, brush off any dirt from the top of the Portobello mushrooms. Now cut off the stem with a knife, don’t pull on them you might break your mushroom cap! When your mushrooms are clean, it’s time to remove the part that makes a big difference into the taste of your mushrooms, the under gills! For this procedure take a small spoon and gently scrap off the black gills from under the cap. Remove these black gills from under it, otherwise you will end up with a muddy taste, really not pleasant.

Portobello Close-up on a plate

How to marinate the mushrooms

Mix the oil, the dijon mustard, the crushed garlic, the salt, the ground pepper in a small bowl. Now place the mushrooms into a deep plate, and coat carefully the mushrooms with the marinate. Let them marinate for 30 minutes. This will give a deeper flavour to your Portobello.

How to cook the Portobellos

On a hot skillet put butter at the bottom, place the mushrooms and cook them on each side for about 3 minutes or until browned. When they are well coloured keep them a side. In the same skillet cooked the onions until nicely coloured. Now take a baking dish, place the Portobello in it, cover the mushrooms with cooked onions and cover it all with the shredded cheese. Bake in the oven for 25 minutes at 400 degrees.

What to serve with Portobello Mushrooms

You can serve them with a simple egg pasta and a green salad. On simpler than that with a great piece of sourdough bread!

Portobello Mushrooms à la Dijon

by Melanie Dompierre
Quantity for: 3 peoples
PREP TIME30 mins
COOK TIME35 mins
TOTAL TIME1 hr 5 mins
Tips and tricks for the best Portobello Mushrooms à la Dijon.

Ingredients

Portobello Mushrooms

  • 4 Portobello Mushrooms
  • 1/4 cup emmenthal cheese
  • 1/4 cup jarlsberg cheese
  • 2 big onions
  • 2 tbsp butter

Marinate

  • 1 tbsp dry oregano
  • 1 tbsp Dijon Mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 2 garlic cloves
  • 2 tbsp olive oil

Instructions

Marinate

  • Mix the oil, the dijon mustard, the crushed garlic, the salt, the dry oregano and the ground pepper in a bowl.
  • Place the cleaned mushrooms into a deep dish and pour the marinate over them. Make sure they are well coated.
  • Let them marinate for 30 minutes.

Portobello Mushrooms Assemble

  • On a hot skillet put butter at the bottom, place the mushrooms and cook them on each side for about 3 minutes or until browned. When they are well coloured keep them a side.
  • In the same skillet cooked the onions until nicely coloured.
  • Now take a baking dish, place the Portobello in it, cover the mushrooms with the cooked onions and cover them all with the shredded cheese. Bake in the oven for 25 minutes at 400 degrees.

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Course: Side Dish
Cuisine: French
Keywords: angel food cake pan, appetizers, cleaning, meals, mushrooms, mushrooms recipes, portobellos, repas, side dish

Portobello Mushrooms a la Dijon

 

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Written by Melanie Dompierre

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