Portobello Mushrooms: What Are They and How Do I Cook Them?

Portobello mushrooms, or portobellos, as some cooks call them, look like mushrooms on steroids.  Some of them measure at least six inches in diameter and can weigh more than one-quarter of a pound. 

Portobellos are more expensive than standard mushrooms, but they offer dining opportunities that smaller mushrooms don’t.  They can be stuffed and baked, broiled or grilled and offered as a main dish.  I often serve them in a bun, like I would a hamburger.  If you cut portobellos into 1/2-inch slices and then sauté them in butter or olive oil, they make an excellent side dish.  

Baby Portobello mushrooms, which are about 2 inches across,
can also be stuffed and baked and served as an appetizer or as a vegetable.

Portobello Burgers – serves 1-2, depending on how hungry you are 

2 large Portobello mushrooms at least 4 inches in diameter
1/2 cup fresh bread crumbs + more if needed
1/2 cup grated cheddar or mozzarella cheese
1 teaspoon chopped garlic
1/2 teaspoon salad seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
2 buns 

Preheat the oven to 400 degrees. 

Briefly rinse the top of each mushroom but don’t get the underside wet.  Set the mushrooms on a piece of parchment paper on a broiling pan or cookie sheet, cap-side down.  

Gently remove the stems and chop the stems finely. Put them in a medium-size bowl.  Add the bread crumbs, grated cheese, garlic, salad seasoning, salt and black pepper and mix thoroughly. 

Carefully spoon the bread crumb mixture on top of the portobellos and drizzle 1 teaspoon olive oil on top of each mushroom. 

Bake for 15-20 minutes, or until the portobellos begin to soften.  Near the end of the baking process, put the buns into the oven to warm.  Serve immediately.

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