With their dense, meat-like texture and rich flavor, portabellas are one of the most versatile mushrooms. They’re great grilled, oven roasted or sautéed, so experiment with them. Toss them into your salad. Flip some into an omelette. Wok them up in a stir fry. There are no rules. But if you need guidelines, here are some basic techniques to start you on your Portobello journey.
Basic Grilled Portabella - Brush both sides with olive oil, season with salt and pepper, and grill 5 to 6 minutes on each side.
Oven Roast - Brush with oil. Place on a baking sheet cap side up. Roast at 425°, about 20 minutes.
Sauté - Cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes.
Portabellas supply vitamin D, copper, selenium, phosphorus, vitamin B6, and niacin. One Portabella contains more potassium than a banana. They pack 1-2 grams of protein per ounce, too. Bonus: mushrooms add bulk and makes us feel full, without adding calories.