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4 Ways to Enjoy Portobello Mushroom!


Portobello mushrooms has a meaty texture and rich flavour for all kinds of dishes, from a toast to a meatless burger. 

 

Fresh Veggies SG Fresh Vegetables Online Delivery in Singapore  - Recipes - Portobello Mushroom

Yield: Serves 2
Time: 10mins 

Portobello Mushroom Toast with Spinach
This Portobello Mushroom Spinach Toast is packed full of flavour without all the calories

Ingredients
• your favourite bread (toast or not)
• 2 portobello mushroom (sliced)
• 100g baby spinach
• olive oil
• pinch of salt and pepper

How to prepare
1. Drizzle olive oil in a small skillet.

2. Sauté the portobello mushroom for 5mins.

3. Add the baby spinach and sauté until it turn bright green.

4. Season with a dash of salt a pepper.

5. Layer the sautéed spinach and mushrooms on the bread.

 

Fresh Veggies SG Fresh Vegetables Online Delivery in Singapore  - Recipes - Portobello Mushroom

Yield: Serves 2-4
Time: 20mins 

Grilled Portobello Mushrooms with Asparagus
This delicious simple grilled portobello mushroom is ready to eat in 20 minutes!

Ingredients
• 4-6 large portobello mushroom
• 200g asparagus
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp soy sauce
• 2 clove of garlic (minced)
• 1/2 tsp black pepper
• 5g rosemary
• 1 pinch of cayenne (optional)

How to prepare
1. In a shallow dish, whisk together the balsamic vinegar, soy sauce, minced garlic, black pepper, rosemary and/or cayenne.

2. Add the mushrooms to the marinade dish, coating both sides. Marinate for 10mins.

3. Place the mushrooms and asparagus on the grill, pour the marinate over and cook for 3-4 minutes on each side, and it's ready to be served.

 

Fresh Veggies SG Fresh Vegetables Online Delivery in Singapore  - Recipes - Portobello Mushroom

Yield: Serves 2-4
Time: 40mins 

Stuffed Portobello Mushrooms with Crispy Cheese
A delicious and hearty vegetarian stuffed portobello mushroom recipe that is easy to prepare.

Ingredients
• 4-6 large portobello mushroom
• 100g baby spinach
• 100g breadcrumbs
• 100g marinara sauce
• 50g Mozzarella Cheese
• 10g parsley (optional)
• 1 tbsp extra virgin olive oil
•  salt and pepper
• 4 clove of garlic (minced)
• 2 tbsp unsalted butter

How to prepare
1. Preheat the oven to 230ºC

2. Lightly spray or brush a sheet pan with olive oil.

3. Place the portobello mushrooms over the baking sheet, stem side up and brush or spray lightly with olive oil.

4. Sprinkle over some salt and pepper evenly.

5. Roast for 15 - 25 mins or until tender.

6. Heat the oil in a large sauté pan over medium-low heat.

7. Add the minced garlic and sauté for 3 - 4 mins.

8. Add the baby spinach, increase the heat to medium-high.

9. Sauté until just wilted, stir continuously. Season with salt and pepper and set aside.

10. Melt the butter in a small sauté pan over medium heat.

11. Once the butter is just beginning to sizzle, add the minced garlic and a pinch of salt and cook for 1 - 2 mins, stir continuously.

12. Add the breadcrumbs and toast for 3 - 4 mins, stir constantly to prevent the breadcrumbs from burning or until the breadcrumbs are very light golden in color. 

13. Set aside in a shallow bowl and season to taste with salt and pepper.

14. Reduce the oven temperature to 200ºC.

15. Distribute the roasted mushrooms, stem side up, on the baking sheet, in the center of the sheet pan touching each other.

16. Fill each mushroom with a spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the marinara sauce.

17. Slice the cheese into 1/2 inch thick slices.

18. Carefully press cheese slices, on both sides, in the breadcrumb topping and place on top of each mushroom.

19. Sprinkle the mushrooms with the remaining breadcrumb mixture.

20. Bake at 200ºC for 10 - 15 mins or until heated through and the breadcrumbs are golden brown and cheese is just beginning to soften. 

21. Sprinkle over some parsley (optional).

22. Ready to be served.

 Fresh Veggies SG Fresh Vegetables Online Delivery in Singapore  - Recipes - Portobello MushroomYield: Serves 2
Time: 20mins 

Grilled Portobello Mushroom Burger
You can have a low-carb, savoury grilled portobello mushroom bun for dinner in just 20 minutes!

Ingredients
• 5 tbsp extra virgin olive oil
• 4 portobello mushroom
• 2 avocado
• 3 tsp kosher salt
• 4 tsp fresh rosemary (chopped)
• 4 slices mozzarella cheese
• 200g strawberry tomato (sliced into half)
• 2 (1/4 inch thick) lemon slices
• 4 (1/4 inch thick) sliced red onion
• 10g baby spinach
• 10g rockets
• mayonnaise (optional)
• 1/2 tsp sesame seeds (optional)

How to prepare
1. Drizzle 2 tbsp of oil over the top of the mushroom caps. Sprinkle half the salt and rosemary over the caps. Flip the caps and repeat with remaining oil, rosemary, and salt.

2. Heat a grill pan on medium-high and prepare with 1 tbsp of olive oil.

3. Lay portobello caps, rounded side up and onion slices onto the hot grill pan; cook for 4 mins.

4. Turn the mushroom caps and continue cooking for 1 minute before turning the onion slices and add strawberry tomatoes beside the portobello mushroom to grill for 4 to 5 mins.

5. Continue cooking until the mushroom caps are softened for 4 to 5 mins more than lay a mozzarella slice atop the mushroom caps. 

6. Prepare avocado, Use a sharp knife to cut avocado in half length-ways, running the knife around the seed. Twist the two halves in opposite directions until they pull apart.

7. Use a little force, hit the seed in its centre with the knife blade. Twist and pull the knife and the stone should come out still attached to the knife.

8. Use a spoon to scoop the flesh out into a bowl. Squeeze the 2 lemon slices and add 1/2 tsp salt to the bowl.

9. 
Stir the lemon and salt through the avocado with a fork whilst mushing the avocado against the sides of the bow.

10. Place one portobello cap onto each of two plates with ribbed side facing up. Top each cap with avocado, an onion slice, tomato slices, rockets, baby spinach and mayonnaise (optional). Sandwich with remaining mushroom caps. Sprinkle sesame seeds (optional) over the burgers to serve.

  

Tips: You’ll definitely want to clean the mushrooms before making this recipe.

To Clean Portobello Mushrooms: Start by removing and discarding the stems. With a paper towel, gently rub off any dirt from the caps. With a small spoon, lightly scrape around the underside of the caps to remove the gills. 

What’s your favourite veggie to grill? We would  love to hear about it! And you try this mushroom recipe, please leave a comment below to let us know how it turned out. Your comments give us life and are so helpful to other readers too!


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