Type what you have

Ingredients

• ✓ portobello mushroom
• olive oil
• balsamic vinegar
• mustard
• garlic
• worcestershire sauce
• salt
• black pepper
• kaiser roll

Instructions

1. 1 Preheat the grill for medium-high heat and lightly oil the grate.
2. 2 Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush mixture over tops and bottoms of mushrooms; let stand for 10 minutes.
3. 3 Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

By Kerri

Ingredients

• ✓ portobello mushroom
• beef rib-eye steak
• worcestershire sauce
• soy sauce
• onion
• green bell pepper
• olive oil
• salt
• mustard
• black pepper
• hoagie roll
• provolone cheese

Instructions

1. 1 Whisk Worcestershire and soy sauce together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 4 hours to overnight.
2. 2 Preheat the air fryer to 380 degrees F (190 degrees C) according to manufacturer's directions. Remove steak from the refrigerator; let come to room temperature, about 30 minutes.
3. 3 Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper; stir to coat. Set aside.
4. 4 Place hoagie rolls in the air fryer basket; cook until toasted, about 2 minutes. Transfer rolls to a plate.
5. 5 Remove steak from marinade; shake off excess. Discard remaining marinade. Place steak in the air fryer basket; cook for 3 minutes. Stir and cook 1 minute more. Transfer to a plate.
6. 6 Add vegetable mixture to the air fryer basket; cook 5 minutes. Stir; continue cooking until softened, about 5 minutes more. Combine steak and vegetable mixture.
7. 7 Place cheese slices on rolls, slightly overlapping; place in the air fryer basket. Cook until cheese melted and bubbly, about 3 minutes. Spoon steak mixture on rolls; serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ portobello mushroom
• red bell pepper
• red onion
• olive oil
• lime
• grill seasoning
• garlic
• cayenne pepper
• balsamic vinegar
• avocado
• goat cheese
• salt
• black pepper
• basil

Instructions

1. 1 Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4. 4 Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

By Carol Klassen

Ingredients

• ✓ portobello mushroom
• lime
• cilantro
• jalapeno pepper
• cucumber
• hoagie roll
• mayonnaise
• black pepper
• salt
• five-spice powder
• garlic powder
• sriracha sauce
• soy sauce
• fish sauce
• white sugar
• water
• rice vinegar
• onion
• jicama
• carrot

Instructions

1. 1 Combine carrots, jicama, and onion in a small bowl.
2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Ingredients

• ✓ portobello mushroom
• soy sauce
• black pepper
• blue cheese

Instructions

1. 1 Preheat oven or toaster oven to 425 degrees F (220 degrees C).
2. 2 Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
3. 3 Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

By Dianne

Ingredients

• ✓ portobello mushroom
• canola oil
• balsamic vinegar
• onion
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
3. 3 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
4. 4 Preheat the grill to medium-high heat; grease the grate. Grill over the hot grill until caramelized and tender, about 5 to 8 minutes; serve warm.

By BFOLLICK

Ingredients

• ✓ portobello mushroom
• butter
• port wine
• heavy cream
• basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender. Stir in port; simmer until liquid reduced by half. Stir in cream; simmer until sauce becomes a thick gravy. Stir in basil just before serving.

By Breinn Robert

Ingredients

• ✓ portobello mushroom
• balsamic vinegar reduction
• black pepper
• blue cheese
• pine nut
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
3. 3 Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

By dimples

Ingredients

• ✓ portobello mushroom
• onion
• balsamic vinegar
• eggplant
• tomato
• provolone cheese

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ portobello mushroom
• olive oil
• herb and garlic cooking creme
• tomato
• parmesan cheese
• green onion

Instructions

1. 1 Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
2. 2 Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with olive oil.
3. 3 Cook mushrooms on the preheated grill until slightly softened, about 2 minutes per side.
4. 4 Remove mushrooms from the grill and place on the prepared baking sheet. Dab the insides of mushroom caps with paper towels to remove excess moisture. Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
5. 5 Place the tray with stuffed mushrooms on the preheated grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ portobello mushroom
• cornish game hen
• golden mushroom soup
• zucchini
• green olive
• pimento
• garlic salt

Instructions

1. 1 Coat hens with about 1/4 mushroom soup.
2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Ingredients

• ✓ portobello mushroom
• olive oil
• italian seasoning
• pizza sauce
• mozzarella cheese
• black olive
• pepperoni

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Rub 1 tablespoon olive oil over each mushroom; sprinkle ½ teaspoon Italian seasoning inside each mushroom.
3. 3 Place mushrooms in the air fryer basket, cap-sides up; air-fry for 3 minutes. Flip mushrooms in the basket, cap-sides down. Divide pizza sauce between mushrooms; top each with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air-fry for 3 minutes.
4. 4 Place 4 pepperoni slices on each pizza; divide remaining 1 tablespoon mozzarella cheese among pizzas. (It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizzas.)
5. 5 Air-fry until cheese is melted and pepperoni is browned, about 2 minutes.

By Soup Loving Nicole

Ingredients

• ✓ portobello mushroom
• cooking wine
• soy sauce
• balsamic vinegar
• olive oil
• garlic

Instructions

1. 1 Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.

By MOTTSBELA

Ingredients

• ✓ portobello mushroom
• olive oil
• shallot
• garlic
• chardonnay wine
• pesto
• pine nut
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ portobello mushroom
• green bean
• onion
• bacon
• olive oil
• salt-free seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine green beans, onion, and bacon in a bowl; drizzle with olive oil, season with seasoning blend, and stir to coat. Transfer green bean mixture to a grilling basket or wok.
3. 3 Place the basket or wok on the preheated grill; cook, stirring every 10 minutes, until green beans are tender, about 30 minutes. Add sliced mushroom to green bean mixture; cook until tender, about 10 minutes more.

By Lynns Kitchen

Ingredients

• ✓ portobello mushroom
• oil
• bitter ale
• all-purpose flour
• sesame seed
• cornstarch
• baking powder

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk ale, flour, sesame seeds, cornstarch, and baking powder together in a large bowl; batter will be thick and slightly lumpy.
3. 3 Dip mushroom strips into batter, 7 to 8 at a time; shake off excess.
4. 4 Lower mushroom strips carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining mushroom strips.

By JimChicago52

Ingredients

• ✓ portobello mushroom
• olive oil
• pesto
• egg
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
3. 3 Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
4. 4 Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
5. 5 Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

By France Cevallos

Ingredients

• ✓ portobello mushroom
• feta cheese
• spinach
• campari tomato
• garlic
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
2. 2 Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Drizzle with balsamic vinegar just before serving.

By Ninadetusojos

Ingredients

• ✓ portobello mushroom
• cooking spray
• condensed cream of mushroom soup
• half-and-half
• green bean
• black pepper
• white pepper
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2. 2 Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
3. 3 Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

By Elimenohpe

Ingredients

• ✓ portobello mushroom
• margarine
• olive oil
• cabbage
• kosher salt
• black pepper
• garlic powder

Instructions

1. 1 Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

By Lil Siouxsie Homemaker

Ingredients

• ✓ portobello mushroom
• olive oil
• onion soup mix
• red potato
• green bean
• carrot
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
2. 2 Combine ¼ cup olive oil and soup mix in a large resealable plastic bag. Add potatoes; toss until well coated. Transfer to the prepared baking dish.
3. 3 Roast in the preheated oven, uncovered, for 30 minutes. Stir in green beans and portobello mushrooms. Sprinkle in carrots; drizzle with 1 tablespoon olive oil. Roast until potatoes and green beans are tender, about 10 minutes more.

By Laurie

Ingredients

• ✓ portobello mushroom
• pork sausage
• cheese blend
• ricotta cheese
• green onion
• sun-dried tomato
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ portobello mushroom
• red bell pepper
• olive oil
• garlic
• salt
• black pepper
• onion powder

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Combine bell pepper, oil, garlic, salt, black pepper, and onion powder in a large bowl; spread over gill sides of mushroom caps.
3. 3 Place mushrooms, stuffed sides up, over indirect heat, cover, and grill for 15 to 20 minutes.

By Michael

Ingredients

• ✓ portobello mushroom
• milk
• all-purpose flour
• garlic and onion seasoning
• ranch dressing
• panko bread crumb
• ranch dressing mix
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet

Ingredients

• ✓ portobello mushroom
• olive oil
• red onion
• egg white
• water
• salt
• black pepper
• mozzarella cheese
• pesto

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
2. 2 Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.

By Alisan

Ingredients

• ✓ portobello mushroom
• butter
• onion
• vegetable broth
• sour cream
• all-purpose flour
• parsley
• egg noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. 2 At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. 3 In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. 4 Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

By Chordata

Ingredients

• ✓ portobello mushroom
• balsamic vinegar
• vegan worcestershire sauce
• olive oil
• garlic
• onion powder
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove stems and clean mushrooms; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.
3. 3 Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.
4. 4 Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

By Plant Based Life

Ingredients

• ✓ portobello mushroom
• olive oil
• olive oil
• onion
• salt
• black pepper
• parmesan
• asiago cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
3. 3 Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

By BRIDGET678

Ingredients

• ✓ portobello mushroom
• cheese tortellini
• white wine
• parsley
• garlic
• pasta sauce
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. 3 In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. 4 Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. 5 Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

By STACEYO

Ingredients

• ✓ portobello mushroom
• butter
• turkey bacon
• green bell pepper
• onion
• cheddar cheese
• egg
• salt
• black pepper

Instructions

1. 1 Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
2. 2 Whip eggs with salt and pepper in a bowl until well combined.
3. 3 Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
4. 4 Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

By thedailygourmet