portobello mushroom

Easy polenta for dinner recipe for a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish!

Easy Mushroom Ragu with Parmesan Polenta

olive oil

shallots (halved lengthwise and thinly sliced)

Kosher salt

mushrooms

garlic (thinly sliced)

rosemary

red chili flakes

tomato paste

balsamic vinegar

vegetable stock

unsalted butter

Parmesan cheese

Parmesan Polenta (Recipe Follows)

Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.

Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.

Serve the ragu over Parmesan Polenta with grated Parmesan.

We took inspiration from an important part of traditional beef Wellington, the duxelles (a paste of finely chopped mushrooms, shallots and herbs cooked in butter), and made a hearty filling for a satisfying, low-fat vegetarian version. Serve this impressive main course with the bright carrot sauce, which gets its creaminess from just a touch of cream cheese. (Don't be afraid to use full-fat cheeses--a little can go a long way!)

Mushroom Wellington with Creamy Carrot Sauce

Portobello mushrooms

shallot, thinly sliced

salt and black pepper

shiitake mushrooms, stems removed and caps thinly sliced

thyme leaves (from 2 large sprigs)

dry white wine

breadcrumbs

puff pastry

All-purpose flour,

Dijon mustard

egg,

Large-flake sea salt,

carrots,

garlic,

bay leaf

cream cheese

red wine vinegar

frisee, washed, dried and torn into bite-sized pieces

salt and pepper

Food Network Kitchen
Mushroom Wellington with Creamy Carrot Sauce
Healthy Eats
Food Network, Food Network Kitchen
Mushroom Wellington with Creamy Carrot Sauce
Healthy Eats
Food Network

For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.

Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning.

Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.

Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.

For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.

For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.

Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.

Portobello Mushroom Fries

Peanut oil,

portobello mushrooms

all-purpose flour

panko bread crumbs

Parmigiano-Reggiano

parsley leaves

red pepper flakes

Salt and black pepper

eggs, lightly beaten

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

OMG! My best friend and I made these last night and immediately fell in love with them. I had to stop myself from sampling as they were finished. We will be making them again, real soon! This one is a keeper.

This definitely beats french fries. Its light, tasy, and my family raved about it. I will make this again.

I already love mushrooms but this was so good! I made it two nights in a row 'cause my family loved it. The flour/egg/crumbs process gets messy but SO easy. I didn't try the sauce but the fries alone were awesome!

This was so great! My son HATES mushrooms, and ate them! I used ranch dip for him. A yummy dipping sauce was this feta aoli that I had for the greek burgers I made for dinner. Surpringly YUMMY recipe that sneaks spinach into the burger and makes it yummy! See Burger recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=222815&amp;adsqs=  Yummy dinner that night, and lots of veggies snuck in! :&gt;)

THEY WERE SO GOOD, TOOK AWHILE WITH THE FLOUR, EGGS, AND BREAD CRUMBS, BUT WELL WORTH IT.

I've tried other receipes off of the Food Network and this has got to be the EASIEST thing I made and it came out the way the video said it would.  The only thing I didn't make was the dipping sauce.  I made my own with bleu cheese dressing.  It all was very very good!

i had some mushroom fries at a bistro, to be honest they were the only reason i'd go. when they went out of business i resigned myself to never having the mushroom fries again. this recipe is just as good. my one suggestion try dipping them in a pesto aioli!

https://www.foodnetwork.com/videos/portobello-fries-and-ranch-sauce-0104092

Pat and Gina Neely share a new twist on a classic: portobello fries.

Portobello Fries & Ranch Sauce

Grilled Portobello Mushrooms

Olive oil

garlic

Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.

Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

The only thing missing is to scrape out the gills with a spoon before marinating. They are too earthy for my taste but otherwise this is how it's done! 

Great taste! Loved the ease and flavor. Will make for the family!

Great recipe used it at one of our bbq's the family loved it. Thank you Bobby.

Wonderful and Tasty.  I used a garlic and sun dried tomatoe infused olive oil!

I added quite a bit of soy sauce to this recipe and it turned out just like a high-end restaurant appetizer.  Just reduce the salt a bit to compensate!!  Turns a 3 star into a 5 star.

Simple and tasty. Doesn't add flavor -- let's the flavor of the mushroom shine. We loved 'em!

This rich and flavorful short rib recipe is perfect for any dinner party or decadent night in.

Red Wine-Braised Short Ribs

bone-in beef short ribs

salt

pepper

vegetable oil

c. Burgundy or pinot noir wine

beef broth

bay leaves

thyme vegetables

lb. carrots

portobello mushroom caps

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Herbal Mushroom Hot Pot Broth

Tbsp. vegetable oil

onions,

shallots,

Napa

leeks,

3" piece ginger, scrubbed,

rice

dried shiitake mushrooms (about 8 large)

white rock sugar sugar

jujubes (Chinese red dates),

Tbsp. dried goji berries,

Tbsp.

This comforting hot pot base gets plenty of umami from mushrooms and alliums, which means there’s no need for meat. Chef Eric Sze of New York City’s 886 and wenwen likes pairing a mild, refreshing broth like this one with a spicier broth in a divided pot because switching between the two “makes your palate dance,” Sze explains. If you want to spice up this broth, however, you can add 4 Tbsp. Pixian chili bean paste and 15 dried chao tian jiao (or dried chiles de árbol) and cook for 2 minutes before adding the onions. Even if you aren’t making hot pot, you can use this broth as a flavorful (and vegan!) base for stews, soups, braises—or just something comforting to sip on.

Bon Appétit

Heat oil in a large Dutch oven or other heavy pot over high. Cook fresh mushrooms, stirring occasionally, until browned, 5–8 minutes. Add onions, shallots, garlic, and chopped scallions. Cook, stirring occasionally, until onions are softened and lightly browned, 12–15 minutes.

Add cabbage, leeks, ginger, and wine; cook, stirring, until cabbage is softened, 5–8 minutes. Add dried shiitakes, rock sugar, 3 jujubes, ⅛ oz. dang gui, and 2 Tbsp. goji berries. Pour in 10 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 1 hour.

Scoop out solids from broth with a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Pick out mushrooms and set aside in a small bowl for serving; discard remaining solids.

Stir 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more jujubes, dang gui, goji berries, and scallions.
Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Portobello Mushroom Lasagna

Good olive oil

lasagna noodles

milk

black pepper

nutmeg

Parmesan

Popular Recipe Reshoot;
Portabello Mushroom Lasagna,Popular Recipe Reshoot;
Portabello Mushroom Lasagna

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Can this be made ahead of time,  not heated but wrapped securely, and heated the day of the party?  I have already bought the mushrooms and I am afraid they will go bad.  Or can I make, cook,  and reheat the dsy of the party?

I love this recipe and have made it many times. I usually make some extra sauce so it doesn’t turn out dry. The last couple of times I have added some black truffle tapenade to the sauce and shallots to the mushrooms and it comes out amazing.  I cover the lasagna with tin foil before putting it in the oven. After 45 minutes I remove the foil and put it on broil for 5 minutes. This way you don’t lose so much moisture while baking, which is important if you use no-boil noodles. So delicious every time! 

I love mushrooms so this is right up my alley.  It is very decadent so I only make the lasagna for a special occasion..

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it’s large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don’t sit around, waterlogged, in your fridge. Many people scrape the brown “ribs” out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough—they take longer than you think to reach full flavor.

Cheesy, Stuffed Portobello Mushroom Burgers

portobello mushrooms, wiped of any dirt

yellow onion, thinly sliced

garlic cloves

extra-virgin olive oil, divided use

eggs,

panko breadcrumbs

Monterey Jack cheese

basil leaves, torn

iceberg lettuce leaves

dill

Red wine vinegar, to drizzle

buns,

Alex Guarnaschelli makes Cheesy, Stuffed Portobello Mushroom Burgers, as seen on The Kitchen, Season 30.

Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.

Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.

Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.

Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.

Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.

Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.

Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.

Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

Easy quick recipe and is delicious with depth of flavor.

Props for a vegetable-forward dish and acknowledging that plant-based is very popular now (though it’s not a TikTok “trend”, it’s the highest growth sector of the food industry for several years running). However…plant-based (aka vegan) is just that—meaning it contains plants and no animal products.  This recipe contains dairy and eggs thus it’s just old school vegetarian, not plant based, not vegan and certainly not on-trend.  If it were truly a plant-based recipe, I would have given it 5 stars.  I generally don’t rate Food Network recipes I haven’t made but I felt it was important to correct the misconception.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away, or after its flavors have had a chance to develop.

Smashroom Sandwich

Tbsp. store-bought pesto

10”–12” demi-baguette, ciabatta,

garlic clove, halved crosswise

fresh mozzarella, thinly sliced

cherry peppers

basil leaves

Turn up your sammie game with a satisfying Smashroom Sandwich destined for summer greatness. Here mushrooms get weighed down while they sizzle, resulting in crisp edges, tender middles, and flat expanses ideal for shingling between buns. You can eat this face-size monstrosity right away, but it’s just as good wrapped up and enjoyed in transit to the next adventure (hopefully, the beach). —Sarah Jampel

Place pesto in a large bowl. If using portobellos, remove stems and gills. Tear mushrooms into 3”–4” pieces. Heat 1 Tbsp. oil in a medium heavy skillet over medium-high. Arrange half of mushrooms in a single layer in skillet and cook until they start to sizzle, then wrap the bottom of a second heavy skillet that is small enough to nestle into the first with foil and use it to press down on mushrooms evenly (apply pressure with your body weight to really smash the mushrooms into the hot skillet). Cook, pressing down and rotating pan as needed for even browning, until mushrooms shrink significantly and are deeply browned underneath, about 3 minutes. Remove top skillet; season mushrooms with salt. Turn mushrooms over, add 1 tsp. oil to pan, and re-cover with foil-lined skillet. Cook, pressing, until second sides of mushrooms are well-browned, about 3 minutes. Transfer mushrooms to bowl with pesto. Repeat process with remaining mushrooms and 1 Tbsp. plus 1 tsp. oil. Toss mushrooms in pesto to coat.

Rub cut sides of baguette with garlic; discard garlic. Arrange mushrooms on bottom half of bread, then layer mozzarella on top. Season lightly with salt and top with cherry peppers and basil. Close and cut in half to make 2 sandwiches.
Do ahead: Sandwiches can be made 4 hours ahead. Store tightly wrapped at room temperature.

Healthified Kale and Portobello Lasagna

coarsely chopped drained jarred roasted red peppers

oregano

plum tomatoes

sugar

mozzarella cheese

ricotta cheese

portobello mushrooms, stems discarded, caps sliced 1/4-inch thick

kale, stems discarded, leaves coarsely chopped

Nonstick cooking spray

no-boil lasagna noodles,

parsley

Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.

Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.

Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.

Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

I substituted kale, spinach and chopped up portabellas for some of the squash.  Assembling it, I stored it in the refrigerator overnight.  Cooking it an extra 20 minutes the next evening did the trick....Delicious.

This was really delicious. Made everything in advance the day before and just did the baking right before dinner.

Excellent! I will definitely make this again. The only part of this recipe that I don't consider "healthified" is the amount of sodium, so I left out the added salt. There is plenty of salt in the ricotta, and I increased the amount of red pepper flakes and garlic to compensate as well.

This was delicious! Really good! I'm curious if anyone else has made this in advance and either froze it or just put it in the refrigerator without cooking, then cooking right before guests come? Or maybe just doing the last step right before guests come? 

This is such a delicious dish!  I've been trying many meatless dishes for my family, and this one is always their favorite.  You won't even miss the meat in this flavor packed lasagna!

Really great recipe with spot-on cooking times.  The kale and mushrooms make such a great combination and I'll definitely be using this red pepper sauce for other things.

This was so good!  My husband loved it and didn't even know it was "healthified."

I made this last week for my mother-in-law's birthday and the entire family loved it.  The baking time was right on.

The most popular recipes on Familystyle Food celebrate mushrooms! This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this delicious dish at home in less than 30 minutes!

Top 13 portobello mushroom recipes from across the web

The most viewed portobello mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Mushroom Ragu with Parmesan Po...

Mushroom Wellington with Creamy Car...

Portobello Mushroom Fries

Grilled Portobello Mushrooms

Red Wine-Braised Short Ribs

Herbal Mushroom Hot Pot Broth

Portobello Mushroom Lasagna

Cheesy, Stuffed Portobello Mushroom...

Smashroom Sandwich

Healthified Kale and Portobello Las...

Best Portobello Mushroom Recipes, I...

Portobello Mushroom Salad

Grilled Portobello Mushrooms with B...

Top 13 portobello mushroom recipes from across the web

The most viewed portobello mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mushroom Ragu with Parmesan Po...

Mushroom Wellington with Creamy Car...

Portobello Mushroom Fries

Grilled Portobello Mushrooms

Red Wine-Braised Short Ribs

Herbal Mushroom Hot Pot Broth

Portobello Mushroom Lasagna

Cheesy, Stuffed Portobello Mushroom...

Smashroom Sandwich

Healthified Kale and Portobello Las...

Best Portobello Mushroom Recipes, I...

Portobello Mushroom Salad

Grilled Portobello Mushrooms with B...

The most viewed portobello mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine