I would like a simple and healthy way to cook portobellos. Alone or with other veggies. Its rather cold so i dont want to go outside to barbeque. Im basically looking for something that wont pack on the fat while i cook it in a frying pan unless theres another way to cook it that tastes just as good. not having it as a steak replacement, its being eaten on its own basically.
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Steff - said
November 18 2009 @ 07:09
Grilled portobello mushrooms with thyme and garlic
Ingredients
2 tablespoons vegetable stock or broth
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
1/4 teaspoon salt
4 large portobello mushrooms, brushed clean and stemmed
Directions
Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches from the heat source.
Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.
Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm.
Nutritional Analysis(per serving)Calories 68 Monounsaturated fat 2 g
Protein 3 g Cholesterol 0 mg
Carbohydrate 7 g Sodium 297 mg
Total fat 4 g Fiber 1 g
Saturated fat <1 g
curlz7171 - said
November 18 2009 @ 07:09
I brush them with olive oil, lemon juice, basil and oregano. Grill them.
Anna Simon - said
November 18 2009 @ 07:09
Extra Virgin Olive Oil is good for you.
A bit of EVOO on the bottom of a frying pan, lightly salt the porobello, and cook on Medium-High until you think it’s done.
Serve.
poprocksandcoke_92 - said
November 18 2009 @ 07:09
Umm you can try lime juice the acid will cook it like it does sushi
you can also try seep frying it in coconut oil or olive oil
it takes the fat out of it
thedreamweaverwolf - said
November 18 2009 @ 07:09
Extra virgin olive oil and stir fry I love to stuff them
INGREDIENTS
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
this can be healthy depending on you filling low fat cheese and cream cheese
Been There~Done That! - said
November 18 2009 @ 07:09
I cook mine on my George Foreman Grill and drizzle them with raspberry vinegar dressing,.
Tina R. - said
November 18 2009 @ 07:09
You Can cook them with lime juice and tomatoes and any spice that you want to add to it and put it on grilled bread and cheese. Might not sound good but it is!!!
JB81 - said
November 18 2009 @ 07:09
You can grill them on a George Forman grill, stir fry them with cooking spray instead of oil, or bake them.
Some tasty ways:
with garlic
with thyme
with oregano
with balamic vingertte (fat free kind)
Stuff the portobello with:
low fat cheese (parmesean, ricotta, etc)
crab meat
*if you are stuffing the mushrooms, you will want to bake them, not stir fry or grill)
fastpony30 - said
November 18 2009 @ 07:09
I’m a big fan of grilling them, with just a bit of low sodium salt and pepper to taste. The portobello itself has such great flavor, that if you slow grill it, you don’t need many spices! Another quick way is on a George Foreman grill. You can’t go wrong with a grill, and sometimes, simple is just better!
kylie d - said
November 18 2009 @ 07:09
Portabello mushrooms are essentially a big sponge, so they are going to soak up whatever you are cooking them in. i prefer to quarter them and quickly sautee in olive oil with spinach, fresh garlic and a little of your favorite tomato sauce at the end
PI_girl - said
November 18 2009 @ 07:09
Marinate in fat-free Italian dressing and stick them under the broiler for a few minutes.
Bechamel - said
November 18 2009 @ 07:09
I just add some salt and black pepper+dash of cumin and dry coriander+squeeze of lemon +drops of olive oil and fry in medium fire.and that’s it.
alamahara - said
November 18 2009 @ 07:09
Saute your portabello in a scant amount of olive oil over medium high heat. When your caps are browned (and finished cooking) sprinkle with salt, pepper, and fresh lemon juice. Transfer to a baking sheet and top each cap with a serving size of Swiss cheese (or whatever cheese you like). Turn on your ovens broiler and melt the cheese. Serve these ‘cheeseburgers’ on a nice crusty roll with whatever trimmings you like. I LOVE to serve these with a kicked up mayonnaise. If you are counting calories feel free to use fat free or ‘light’ mayo. All you do is add enough balsamic vinegar to mayonnaise until it is lilac in color. Add a hefty amount of fresh cracked black pepper. This makes a great accompaniment to portabello burgers.
If you want to eat it on its own skip the cheese, bun, and trimmings and just drizzle the cooked mushroom with the mayo/sauce!