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Recipes

Portobello mushrooms 101

Chatelaine | posted Saturday, Jun 20th, 2015

Mush

Large portobello mushrooms are almost always on my weekly grocery list. A perfect stand-in for meat, they are really mature cremini mushrooms which can have caps from four to six inches wide. Their deep umami flavour (the fifth basic taste after salty, sweet, bitter and sour) is so robust that they don’t need as much salt. It’s a substantial vegetable – perfect for use in vegetarian dishes.

Select portobellos with firm, unblemished caps, then turn them over to check the gills (the dark brown feathery structure underneath). If they are dry, it means they’re fresh. If moist (or slimy) they’ve begun to spoil. Take them home and keep them in a paper bag before refrigerating. The bag will keep them dry up to 5 days.

Before cooking, cut off and discard the stem, which can be woody. Use a spoon to scrape off those gills because they can discolour other ingredients. Wipe the cap with a damp paper towel or just brush off any dirt. Cut in half, then thinly slice for stir–fries or keep whole if roasting or grilling.

A single portobello mushroom can contain more potassium than a banana, plus other nutrients such as vitamin C & D, iron and selenium. They are also low in fat, calories and carbs. They’re great stuffed or in fajitas and salads.

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Grilled portobello mushroom burgers

BT Toronto | posted Wednesday, Jun 25th, 2014

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Grilled portobello mushroom burgers

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy Dijon
  • Salt
  • 4 large Portobello mushrooms, stems removed
  • Sliced red onion
  • 2 handfuls baby arugula
  • 4-8 tablespoons Boursin cheese
  • 4 buns

Method:

  1. Heat BBQ to medium heat.
  2. Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
  3. Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
  4. Grill buns until toasty.
  5. On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!

Courtesy Kary Osmond, www.karyosmond.com

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

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Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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