Few ingredients cause as much fuss as mushrooms. We love the versatile funghi and think part of the hate comes from never eating them properly prepared (kind of like having only cooked whole brussels sprouts ). One of our favorite varieties is the portobello (or portabella, if you will) for its large size, meaty texture, and its ability to be turned into a number of delicious dishes, from appetizers to hearty dinners. Whether you’re an avid fan, or a perennial hater, check out these 21 portobello recipes for ideas — they might make you love them as much as we do.
First, some specifics about portobellos: If you’re a frequent visitor to your grocery store’s mushroom section, you’ve probably chosen between some of the more common varieties, such as white button, cremini, and portobello mushrooms (if your local store has more than this price point). yourself happy). What you may not know is that these are actually different versions of the same mushroom, called Agaricus bisporus† Portobello’s are where mushrooms grow, with a stop at creminis (or baby bellas) along the way. Another thing to keep in mind about portobello mushrooms (and mushrooms in general) is that they are often very dirty when you buy them. They’re also like little sponges, so you don’t want to get them too wet or they’ll get soggy and mushy. Instead of dipping them in water to clean them, just rinse them lightly, or better yet, wipe them with a slightly damp towel. The more you know!
Personally, we usually prefer creminis or large portobellos, as the white versions don’t have as much flavor as we’d like (could be a good thing if you don’t like their earthy taste). Outside of classic mushroom sauce such as casserole with green beans or mushroom soup, where the mushrooms are mixed in or hidden, what you make with your portobello mushrooms depends largely on the size you can find and how firm they are. If you have attractive little ones, turn them into stuffed mushrooms. What you fill them with is up to you — breadcrumbs and cheese are traditional for these perfect party appetizers, but we also love fillings like crab artichoke or jalapeño poppers. you can stuff the big ones too, like in our caprese stuffed mushrooms, but there’s an even better way to use them – treat them like meat. Large portobello mushrooms are the perfect meat substitute, especially for summer recipes like grilled steak or burgers. Check out our portobello mushroom burger, our copycat Shake Shack mushroom burger, or our grilled lemon herb portobello mushrooms to see what we mean. Serve these at your next barbecue, and you might get meat eaters joining in on the mushroom giveaway too.
Want more product-inspired recipes? Also check out our summer squash recipes, our sweet corn recipes, and our peach recipes for ideas.