Best 5 Portobello Bellybuttons Recipes
Portobello mushrooms are a versatile and delicious ingredient that can be used in a variety of dishes, spanning from hearty main courses to delectable appetizers and snacks. The unique texture and bold flavor of portobello mushrooms make them a favorite among vegetarians and meat-eaters alike. While the caps of portobello mushrooms are frequently utilized in cooking, the stems, often referred to as "portobello bellybuttons," are frequently discarded due to their perceived toughness. However, these stems possess a wealth of culinary potential and can be transformed into flavorful and delightful dishes with the appropriate cooking techniques and seasonings. This article delves into the world of portobello bellybuttons, providing culinary enthusiasts with a collection of mouthwatering recipes that showcase the versatility and hidden culinary treasures of this often-overlooked part of the mushroom.
Here are our top 5 tried and tested recipes!
PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
PORTOBELLO BURGERS
These grilled portobello mushroom burgers from Theresa Sabbagh of Winston-Salem, North Carolina taste like the classic with a meatless twist.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 280 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
PORTOBELLO PATTY MELTS
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
- Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams
PORTOBELLO BELLYBUTTONS
Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal.
Provided by RUCIFEY
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
- While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 57.8 g, Cholesterol 80.7 mg, Fat 21.6 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 12.1 g, Sodium 777.5 mg, Sugar 5 g
PORTOBELLO BELLYBUTTONS
Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal.
Provided by RUCIFEY
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
- While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 57.8 g, Cholesterol 80.7 mg, Fat 21.6 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 12.1 g, Sodium 777.5 mg, Sugar 5 g
Tips:
- Select the Right Portobello Mushrooms: Choose large, firm portobello mushrooms with intact stems. Look for mushrooms with a deep, dark brown cap and no blemishes or bruises.
- Clean and Prepare the Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt or debris. Remove the stems and scoop out the gills using a spoon.
- Marinate the Mushrooms: Marinating the portobello mushrooms adds flavor and helps tenderize them. Combine olive oil, balsamic vinegar, garlic, herbs, and spices in a bowl. Brush the marinade all over the mushrooms and let them rest for at least 30 minutes.
- Cook the Mushrooms: Preheat a grill or grill pan over medium heat. Brush the grates with oil to prevent the mushrooms from sticking. Place the marinated portobello mushrooms on the grill and cook for 5-7 minutes per side, or until tender and slightly charred.
- Stuff the Mushrooms: Once the portobello mushrooms are cooked, remove them from the grill and let them cool slightly. Fill the mushroom caps with your desired stuffing, such as a mixture of sautéed vegetables, cheese, grains, or meat.
- Bake or Grill the Stuffed Mushrooms: Place the stuffed portobello mushrooms in a baking dish or on a grill. Bake at 375°F for 15-20 minutes, or until the stuffing is heated through and the mushrooms are slightly browned.
- Garnish and Serve: Garnish the stuffed portobello mushrooms with fresh herbs, such as parsley, cilantro, or chives. Serve immediately as a main course or as an appetizer.
Conclusion:
Portobello mushrooms are a versatile and delicious ingredient that can be used to create a variety of flavorful and satisfying dishes. With their meaty texture and ability to absorb marinades and flavors, portobello mushrooms are perfect for grilling, stuffing, and baking. Whether you're looking for a hearty main course or a tasty appetizer, stuffed portobello mushrooms are sure to impress your taste buds. So next time you're looking for a new and exciting way to enjoy portobello mushrooms, try one of the recipes featured in this article.
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