Make Room For Mushrooms

Portobello Mushrooms

Labor Day weekend is coming up, and many people will be firing up the grill. A great meat (and veggie burger) alternative is the ever popular portobello mushroom. There are so many things you can do with this versatile fungi, but I think the easiest is to throw the entire cap on the grill, resulting in a burger-shaped meatless, but meaty, burger alternative.

Not grilling? Slice and heat it up on the stove-top with a little olive oil. Once soft, put it on some french bread, and top with your favorite cheese (I like provolone), and the optional red pepper, basil or oregano.

Posted in Chew On This by Rhaya on August 30, 2007 | Permalink | 1 Comment

One thought on “Make Room For Mushrooms

  1. Ashley Yoder says:



    1 tsp. extra virgin olive oil

    1 tsp. minced garlic or 1 fresh garlic clove (diced)

    Pinch of Salt

    Pinch of ground black pepper

    Large portobello mushroom cap (cleaned)

    Pizza toppings (choose any of the following exanples or add your own favorites): mozzarella cheese, parmasean cheese, fresh basil leaves, black olives, sliced roma tomatoes, fresh oregano leaves, diced onions, pizza sauce, etc.)

    How to Make:

    Preheat oven to 450’F. Mix oil and garlic in a small bowl and rub the mushroom cap on both sides with the mixture. Place the caps, top side down, on an oiled (or sprayed) cooking sheet. Season with salt and pepper. Arrange toppings of your choice on top of the mushrooms. Bake until cheese is melted (approximately 3-5 minutes). Enjoy!

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