Portobello Mushroom Saute Recipes

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PORTOBELLO MUSHROOM SAUTE



Portobello Mushroom Saute image

It's guaranteed this festive vegetable medley will have guests asking for seconds. The portobello's intense flavor and firm texture make the nutritious saute top-notch.-Leona Ryynanen, Houghton, MI

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 large portobello mushrooms, sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 small onion, halved and sliced
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Gouda cheese
1 plum tomato, chopped
2 tablespoons sliced ripe olives
Minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED PORTOBELLO MUSHROOM RECIPE



Sauteed Portobello Mushroom Recipe image

Perfectly sauteed Portobello Mushroom. Make this easy one-pan skillet side dish to serve with meat or meatless plant-based dishes.

Provided by Helene Dsouza

Categories     Side Dish

Time 20m

Number Of Ingredients 8

8.8 ounces Portobello Mushrooms (sliced)
2 Tablespoon Butter
1 Onion (sliced)
1/4 Teaspoon Black Pepper
1 Tablespoon Garlic (pressed or finely chopped)
1/2 Teaspoon Salt (to taste)
1/3 cup White Wine
a few sprigs fresh Thyme (*see Notes)

Steps:

  • Heat up a skillet with the butter. Wait for it to melt.
  • Add in your sliced onions. Fry the onions translucent.
  • Then add all the sliced portobello mushrooms. Cook them so that they reduce and saute gently.
  • Season with salt, chopped garlic and black pepper.
  • Once the mushrooms have reduced in size, pour in the white wine and keep on high to medium heat. Stir cook for 1-2 minutes.
  • Add the Thyme and let reduce on slow heat until all the liquid is gone.
  • Serve hot as a side dish with beef steak, roasted chicken, turkey, pork chops, poached salmon or vegetarian meatless meals. See the suggestions in the post.

Nutrition Facts : ServingSize 163 g, Calories 126 kcal, Carbohydrate 8 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE



Green Beans and Portobello Mushroom Saute image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Steps:

  • Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

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

PORTOBELLO MUSHROOMS SAUTEED IN GARLIC AND WINE



Portobello Mushrooms Sauteed in Garlic and Wine image

Make and share this Portobello Mushrooms Sauteed in Garlic and Wine recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 15m

Yield 2 mushrooms, 1 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, cut longitudinally
4 garlic cloves, chopped
1 pinch sugar
2 beef bouillon cubes, crushed
2 tablespoons dry red wine
2 medium portabella mushrooms

Steps:

  • Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
  • Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.

Nutrition Facts : Calories 391.1, Fat 28.8, SaturatedFat 4.4, Cholesterol 1.2, Sodium 2061.1, Carbohydrate 24.4, Fiber 4.3, Sugar 11.2, Protein 7.5

PORTOBELLO & GREEN BEAN SAUTE



Portobello & Green Bean Saute image

I think the key to tasty veggies is simplicity: everyday ingredients combined to be fantastic. The bouillon has enough salt for most people, so taste before adding more. If portobello mushrooms are not available, white button mushrooms work well.-Elaine Shoemaker, Sedgewickville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed and halved
1 pound baby portobello mushrooms, quartered
1 medium onion, finely chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
4 plum tomatoes, peeled and chopped
1 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 123mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PORTOBELLO MUSHROOM SAUCE



Portobello Mushroom Sauce image

A decadent sauce for steak, also great for dipping French bread.

Provided by Breinn Robert

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 5

¼ cup butter
1 pound portobello mushrooms, diced
1 ½ cups port wine
2 cups heavy cream
¼ cup chopped fresh basil

Steps:

  • Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5.8 g, Cholesterol 96.8 mg, Fat 27.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 17.4 g, Sodium 69.1 mg, Sugar 1.4 g

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