portobello mushroom recipe

Creamy Mushroom Chicken topped with delicious crispy onions is an easy weeknight dinner with plenty of options for customization!

Creamy Mushroom Chicken with Crispy Onions

baby bella mushrooms (1.69)

boneless, skinless chicken breast (about 1.3 lbs. total) (5.63)

salt (0.02)

pepper (0.02)

garlic (0.32)

chicken broth (0.07)

heavy cream (0.39)

crispy fried onions (0.37)

parsley (optional garnish) (0.05)

Rinse and slice the mushrooms. Set the sliced mushrooms aside.

Place the chicken breasts on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch thick. Cut each chicken breast into two pieces, and season with a pinch of salt and pepper.

Add one tablespoon of the butter to a large skillet and heat over medium. Once the butter is melted and the skillet is hot, add the chicken and cook until golden brown on both sides (about 5 minutes per side). Remove the chicken to a clean plate and cover with foil or an upside down plate to keep it warm.

Add the second tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet begins to dry up again. Add the minced garlic and sauté for about a minute more.

Pour the chicken broth into the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the heavy cream and stir to combine.

Return the chicken to the skillet and spoon mushroom cream sauce over each piece. Allow the chicken to simmer in the sauce for about 5 minutes more, or until the sauce is slightly reduced. Top the chicken with the crispy fried onions and serve.

These Ground Beef Taco Stuffed Portobello Mushrooms have all the taco flavors you love without the tortilla!  This easy ground beef recipe cuts the carbs but is big on flavor.

Ground Beef Taco Stuffed Portobello Mushrooms

mushrooms

beef

olive oil

onion (diced)

red bell pepper (diced)

garlic

taco seasoning

tomato sauce

corn

black beans (cooked)

cheddar cheese (grated)

salt (to taste)

pepper (to taste)

herbs

Preheat oven to 375°F.

Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.

In a sauté pan over medium heat, brown the ground beef.  When beef is cooked, remove from pan and drain fat.

Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden. 5-7 minutes

Add the garlic and taco seasoning, sauté for 30 seconds.  Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan, stir  to combine. Cook until 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.

Spoon taco meat mixture into the mushrooms, top with shredded cheese.

Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.

Baked Barley with Mushrooms is a hearty side dish perfect for chilly fall and winter nights that pairs perfectly with roasted meat or stew.

Baked Barley with Mushrooms

garlic (0.16)

mushrooms (1.49)

butter

pearled barley (0.57)

vegetable broth (0.26)

thyme (0.05)

tsp black pepper (0.02)

Tbsp chopped fresh parsley (optional) (0.10)

Preheat the oven to 350ºF. Mince the garlic and slice the mushrooms

Add the garlic, mushrooms, and butter to a Dutch oven. Sauté over medium heat until the mushrooms have softened.

Add the barley, vegetable broth, thyme and freshly cracked pepper to the dutch oven. Stir to combine, place the lid on top, and transfer to the oven. Bake the barley for one hour.

After baking for one hour, stir the barley to fluff it up. Give the barley a taste and adjust the salt or pepper to your liking. Top with chopped fresh parsley just before serving.

Make this gourmet homemade Portobello Mushroom Pizza for a fraction of the price of take out! Use homemade dough for the best value, or store bought for convenience.

Ultimate Portobello Mushroom Pizza

olive oil (0.64)

garlic, minced (0.08)

tsp dried oregano (0.03)

basil (0.03)

thyme (0.02)

rosemary (0.02)

red pepper (0.02)

black pepper (0.02)

tomato paste (0.27)

tsp honey (0.02)

pizza dough (0.59)

olive oil (0.16)

portobello mushroom cap (1.91)

Salt and pepper (0.05)

mozzarella (1.00)

feta, crumbled (1.12)

parsley (optional) (0.20)

Make the (not) Sun Dried Tomato Sauce first. Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.

Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Remove the sauce from the heat, then set aside.

Gently wash any dirt or debris off the portobello mushroom. Cut the mushroom in half, then into thin strips. Add the sliced mushroom to a large skillet with 1 Tbsp olive oil and a pinch of salt and pepper. Cook over medium heat while stirring until the mushroom slices have softened and turned dark brown (3-5 minutes). Set the cooked mushrooms aside.

Adjust your oven&#039;s rack to the highest position and preheat the oven to 500ºF. Stretch the pizza dough out to fit the pizza pan. Spread the (Not) Sun Dried Tomato Sauce over the surface of the dough and use any extra oil to brush the crust.

Sprinkle the mozzarella over the tomato sauce, then add the cooked mushroom pieces and crumbled feta.

Bake the pizza for 7-10 minutes in the fully preheated oven, or until the cheese is bubbly and slightly browned on top. Finish the baked pizza with a little chopped fresh parsley. Cut the pizza into 6 or 8 pieces and serve.

This stuffed Portobello mushroom recipe is totally customizable (just read the notes below to get ideas) and can be scaled up or down to the number of servings you need.

Vegan Stuffed Portobello Mushrooms

Portobello mushrooms (wiped clean, stems removed (see notes below))

onion

red bell pepper

garlic (minced

zucchini (diced into small ½-inch pieces (or yellow squash))

corn (fresh

baby spinach (packed)

quinoa (white, red, or tri-color)

oregano

½ teaspoon smoked paprika

salt

Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

If you have large Portobello mushrooms, you&#39;ll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)

Heat the olive oil in a large skillet and the diced onion and pepper over medium heat until tender, about 5-10 minutes. Add the minced garlic and sauté for a few minutes until fragrant.

Add diced zucchini and sauté until soft. If using Portobello stems (see notes), sauté them with the zucchini. Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts.

Remove from heat and add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt.

Turn the Portobello caps right-side up on the  and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking.

This was an easy dish to put together. Threw it in the oven while I prepped the rest of the meal. Left it covered on the stovetop while the fish was cooking in the oven. It was still warm when I fluffed and served. Very tasty.

This is such a great recipe, I make it regularly, in a much lazier way though… I either put uncooked mushrooms or shredded cabbage mix (and skip the butter) and add (uncooked) chicken sausages on top, follow all the other instructions and it's the best comfort meal ever!

This was great. I didn't want too many leftovers, so I cut the broth and barley in half, but kept the mushrooms the same. Turned out wonderfully. Nice and 'meaty'. Wonderful side dish.

On the recommendation of several comments I added some additional vegetables to the double recipe I decided on - half an onion sautéed with the garlic, and then one large parsnip and three large carrots cubed and pan-fried until softened. I will admit to being concerned about this since it turned out to be a large volume of food that I hoped wouldn't be screwed up (I fitted everything into a 9x13 pan with tightly-wrapped foil over the top, and the pan was mostly full), but my trust was validated once again. I definitely needed to add some salt at the end during the fluffing stage, but it was delicious. I paired this with the creamy mushroom chicken and got many compliments.

I have used a pack of dried mushrooms and made stock. I then took out the mushrooms and fried them with the onions and a green pepper before adding the barley. It works out very nicely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667240281/tckhikbjn6hbey67sapd.mp4

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Top 7 portobello mushroom recipe recipes from across the web

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

Top Tags

Creamy Mushroom Chicken with Crispy...

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Baked Barley with Mushrooms

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