Best 8 Broiled Portobello Mushrooms With Sauteed Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a savory and satisfying meal that combines the umami richness of portobello mushrooms with the vibrant colors and flavors of sautéed vegetables? Look no further! In this article, we will guide you through the process of creating an unforgettable dish of broiled portobello mushrooms accompanied by an array of sautéed vegetables. We'll provide you with step-by-step instructions, expert tips, and variations to suit your taste preferences. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary experience that will leave your taste buds dancing.

Let's cook with our recipes!

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

MEATY BROILED PORTOBELLO MUSHROOMS



Meaty Broiled Portobello Mushrooms image

Discover how easy it is to broil or grill meaty portobello mushrooms. Eat it like a steak with a side of veggies or build your own portobello burger.

Provided by Fiona Haynes

Categories     Dinner     Entree

Time 45m

Yield 4

Number Of Ingredients 5

4 large portobello mushrooms, wiped clean and stems removed
1 tablespoon olive oil
1 tablespoon vegetable or chicken broth
1/4 cup balsamic vinegar
2 cloves garlic, crushed

Steps:

  • Gather the ingredients.
  • Place mushrooms in a large bowl.
  • In a small bowl, whisk together olive oil, vinegar, broth, and garlic. Pour over portobello mushrooms, cover bowl, and marinate for 15 to 30 minutes.
  • Preheat broiler.
  • Place mushrooms on a broiler pan coated with nonstick cooking spray . Broil 6 inches from broiler for 5 to 7 minutes on each side.

Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 11 mg, Sugar 4 g, Fat 4 g, ServingSize 4 mushrooms (4 servings), UnsaturatedFat 0 g

EASY PORTOBELLO MUSHROOM SAUTE



Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

  • Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

PORTOBELLOS STUFFED WITH ROASTED VEGETABLES



Portobellos Stuffed With Roasted Vegetables image

Provided by Molly O'Neill

Categories     project, roasts, appetizer

Time 4h

Yield 4 servings

Number Of Ingredients 11

3 small tomatoes, halved
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme, plus more for garnish
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 small (4- to 5-inch) portobello mushrooms, stems removed
4 ounces chanterelle mushrooms
4 ounces shiitake mushrooms, stems removed
2 small red onions, each cut into 8 wedges

Steps:

  • Preheat the oven to 250 degrees. Place the tomatoes cut-side down on a baking sheet and roast for 3 hours. Remove from the oven and slice each half in half again and set aside.
  • Raise the oven temperature to 375 degrees. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette. Add portobellos and toss until thoroughly coated. Place portobellos, gill-side down, on a baking sheet. If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated. Transfer the mushrooms and onions to another baking sheet. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
  • Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of each. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 621 milligrams, Sugar 7 grams, TransFat 0 grams

BROILED PORTOBELLO MUSHROOMS



Broiled Portobello Mushrooms image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 2

2 portobello mushrooms
Few shakes of salt

Steps:

  • Turn on broiler in toaster oven or oven.
  • Wash and stem mushrooms; dry.
  • Arrange under broiler close to source of heat, top side up. Broil mushrooms 5 to 7 minutes, until they soften a little, turning once.
  • Sprinkle lightly with salt, and serve.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 195 milligrams, Sugar 2 grams, TransFat 0 grams

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES



Broiled Portobello Mushrooms with Sauteed Vegetables image

There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.

Provided by Chef AidF

Time 1h10m

Yield 2

Number Of Ingredients 15

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
  • Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
  • Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
  • Bake in the preheated oven for 30 minutes.
  • While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
  • Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
  • Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS



Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs image

Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard, such as Maille
Kosher salt and freshly cracked black pepper
4 large portobello mushroom caps, stems and gills removed
1 large shallot, minced
2 large cloves garlic, minced
Pinch red pepper flakes
2 cups diced yellow squash (2 to 3 squash)
2 cups diced zucchini (1 to 2 zucchini)
2 plum tomatoes, diced
1/2 cup panko
1/2 cup freshly grated Parmesan
2 tablespoons minced parsley leaves

Steps:

  • Position an oven rack 4 inches from the broiler and preheat the broiler to high.
  • Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
  • Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
  • Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

BROILED CHEESE STUFFED PORTOBELLOS



Broiled Cheese Stuffed Portobellos image

My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2/3 cup Italian salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
6 slices part-skim mozzarella cheese

Steps:

  • Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

Tips:

  • Choose the right mushrooms: Look for large, firm portobello mushrooms with intact stems. Avoid mushrooms that are slimy or bruised.
  • Marinate the mushrooms: Marinating the mushrooms in balsamic vinegar, olive oil, and herbs helps to tenderize them and add flavor.
  • Broil the mushrooms: Broiling the mushrooms gives them a smoky, charred flavor. Be sure to watch them closely to prevent burning.
  • Sauté the vegetables: Sautéing the vegetables in butter and garlic adds flavor and color to the dish. Use a variety of vegetables, such as bell peppers, onions, and zucchini.
  • Serve immediately: This dish is best served immediately, while the mushrooms are still hot and juicy.

Conclusion:

Broiled Portobello Mushrooms with Sautéed Vegetables is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The mushrooms are tender and flavorful, the vegetables are colorful and crisp, and the balsamic vinegar adds a touch of sweetness and acidity. This dish is sure to please everyone at your table.

Related Topics