Portobello mushrooms in your kitchen. Learn to cook original dishes

About wine: it should be white, dry and good. Do not take if only what, it is better that which you drink yourself.

About mushrooms: most often half a kilogram includes 4 approximately identical mushrooms. This time there were three.

About pearl barley: it is advisable to rinse it, pour boiling water over it and soak it in the evening. But if you forgot, it doesn’t matter: rinse and cook on low heat for 30 minutes, until half cooked. Drain the water.

Onion cut into thin half rings. Pour 2 tablespoons of vegetable oil into the pan, lightly fry the onion, add the barley, fry for another minute, pour in 50 ml of wine, evaporate, add the broth, close the lid and bring the barley to readiness. Don't digest it. It took me 20 minutes. If needed, add more broth.

In a bowl, mix finely chopped parsley, chopped garlic and 2 tablespoons of olive or vegetable oil. Rinse the mushrooms thoroughly, remove the film (if any), remove the leg, salt, pepper, grease with the mixture and put in a mold covered with baking paper (you can not cover it - it’s more like a habit for me, but you can cover it with foil).

Pour the remaining 150 grams of wine, cover the form with foil and bake at 180 degrees for 20 minutes. After the time has passed, we select our mushrooms, put the barley on top and return to the oven for another 5 minutes (without foil).

Squeeze the juice of the lemon and mix it with sugar. Put a handful of salad mix on a plate and pour over lemon juice.

We put ours on the salad stuffed portobello and lightly pour our barley on top of the wine juice formed in the form. Serve lightly peppered and garnished with parsley leaves. It's juicy, delicious and festive! Do not ignore any of the ingredients. Together they are the perfect company!

Bon appetit!

Recipe from Marina S.

Probably only the lazy did not cook stuffed mushrooms? I don’t eat meat, I don’t like fish either, so mushrooms are my salvation. They saturate me, give me protein (as they write in the table useful products for vegetarians), mushrooms delight my taste buds I can eat them every day and I don't feel like taking a break at all. For me, the easiest and least time-consuming recipe for cooking champignons is to stuff large hats. seasonal vegetables, spices, cheese or herbs, whatever is at hand.

Even if you only have onions and carrots, as the cheapest and most affordable vegetable set for the winter, then this is quite enough to make mushroom masterpiece! In addition to vegetables, I put “legs” of mushrooms in hats, which I pre-stew or fry along with other ingredients. It takes no more than 10 minutes for this process. And then into the oven or into a pan with butter and stuffed champignons vegetables are ready!

If you have a choice, then give preference to large and fleshy mushrooms. I managed to buy cheap beautiful champignons portobello varieties, they are slightly denser than ordinary champignons (royal or bakery), in them more juice, but due to the structure, moisture evaporates less and ready meal remains juicier than usual (my personal findings). Well, portobello reminds me of a mixture forest mushrooms and ordinary champignons, which makes the taste unique.

How can you stuff hats:

1. : fresh tomato+ processed cheese or any to taste.
2. Make stuffing from fried onion, mushroom legs, greens and breadcrumbs, as in the recipe.
3. cook any vegetable mix or buy a standard one in the store: corn, Bell pepper, carrot, green beans, broccoli (Mexican mix) and so on. For juiciness, pour 1 tsp into the hat. or 1 tbsp. l. cream or sour cream, including vegetable cream or .
4. Stuff tofu, hard cheese, melted cheese.
5. Any option to your taste 🙂

Ingredients:

• 3 large mushroom portobello
• 1 medium sized onion
• 1 large carrot
• 1/5 very hot red pepper
• vegetable oil
• salt to taste

How to cook portobello mushrooms?

The recipe is very simple. If you don’t know how to cook at all, don’t be scared 🙂 Although the finished dish looks impressive, any beginner can cope with the cooking steps.

First of all, we clean the mushrooms: we remove small lumps of earth, if any. You can rinse the mushrooms a little, or you can wipe it with a napkin. Do what you think is more correct or hygienic.

Remove the legs from the hats, do this procedure carefully, the hats are both strong and fragile.

Finely chop the onion, grate the carrots coarse grater. Fry the vegetables in vegetable oil: first, the onions are almost golden, and then the carrots with the addition of red pepper. Now it's time for the legs, I cut them into medium cubes, added to common frying pan. This filling should be completely fried! Salt well at the end.

In parallel, pour the oil into another pan, when the oil is hot, put in the portobello caps and fry on both sides over high heat.

Adjust the temperature according to how the mushrooms are fried. They should be golden brown on the outside and well cooked on the inside. It took me about 10 minutes, and this is 5 minutes. from each side. Maybe a little more.

Carefully place the filling in each hat.

You can press down a little with a spoon to compact the vegetables more tightly. A couple more minutes in the pan and you're done!

Bon appetit!

Their distinctive feature can be called pretty big sizes and a hat that can be fully opened. Moreover, its diameter often reaches 15 centimeters. By the way, it is precisely because of this feature that much more moisture evaporates from portobello compared to other types of mushrooms, due to which its structure is more dense and fleshy.

It is surprising that, being a delicacy, portobello often grows in not very attractive natural conditions - in pastures, along highways, and sometimes even in cemeteries.

By the way, to popularize this is not very famous variety mushroom in the 1980s. for him and came up with the original name - portobello. Until that time, this product was absolutely not used in cooking - most often it was simply thrown away. Today, everything has changed radically - portobello has received the status of one of the most sought-after and popular mushrooms, which is quite often used in the preparation of Israeli and European cuisines.

Due to the fact that portobello belongs to the category of rare mushrooms, they are sold exclusively in stores that specialize in delicacies, as well as in certain departments of individual supermarkets. Basically, second courses and a variety of snacks are prepared from portobello. In addition, they like to bake or add when preparing julienne.

How to choose

If you decide to try portobello, then be careful when choosing it. So, first of all, pay attention to the color of the mushrooms. In fresh portobellos, the cap is light brown, without specks or dots, the plates should also be light.

The more they lie, the area under the hat becomes darker, and reddish spots appear on it. Such stale mushrooms become dark during heat treatment, which can spoil the appearance of the dish.

The portobello cap should be 10 to 15 cm in diameter. At the same time, this type of mushroom is denser and more aromatic than small champignons. It is worth paying attention to this, as well as to flat hats, which should be fully opened. It happens that ordinary champignons are trying to pass off as portobello, so be careful.

How to store

IN fresh portobello should be refrigerated and consumed within 3-7 days. At the same time, it is advised to place the product in paper bag, after wrapping each of the mushrooms in a damp cloth or paper towel.

You can also freeze portobello. If properly observed temperature regime(not higher than -18 degrees), mushrooms can be stored in this form for 6-12 months.

In cooking

Unlike ordinary and popular champignons, portobello is not widely used in cooking. At the same time, their use is distinguished by some specificity, which is associated exclusively with the significant density and rigidity of the mushroom pulp, especially at the legs.

Basically, these mushrooms are used in the preparation of second fried, boiled and stewed dishes. In turn, mushroom caps with less hard pulp are used in soups, sauces and broths. The legs, as a rule, are not used in first courses and sauces, as they are too fibrous and dense.

Also, this fragrant and tasty mushroom can be pickled, salted, fried in a pan or grill, stewed in different sauces, sour cream or cream. In addition, it always makes an excellent addition to pizza, omelettes, all kinds of salads and stew.

A limitation of the use of these mushrooms in cooking is that their flesh is able to actively absorb moisture. When cooked, this feature has an extremely negative effect on the organoleptic qualities of portobello, including taste and smell. That is why it is advised primary processing reduce mushrooms to a minimum, limiting themselves to cleaning contaminants, and cook them with the smallest amount of water.

Portobello is also often used in the preparation of various snacks. They are ideal for baking. So, large mushroom caps can be stuffed with any fillings and baked in the oven.

The longer you cook this mushroom, the denser it will be and the more obvious the smell of meat will get.

calories

Calorie Portobello is only 26 kcal. Therefore, they can be safely consumed even for dinner.

Nutritional value per 100 grams:

Useful properties of portobello

Composition and presence of nutrients

Portobello is characterized high content proteins, carbohydrates, fiber, vitamins (groups B, PP, A, C, D), minerals(selenium, zinc, copper, phosphorus, iron, sodium, potassium, calcium). It also contains riboflavin and thiamine.

They are virtually sodium-free, which favors their use in salt-free diets.

Useful and medicinal properties

The trace elements that make up these mushrooms have a beneficial effect on the condition of the skin, hair and nails. They help to remove all toxins from the body.

The constant use of portobello in food reduces the possibility of developing diseases of cardio-vascular system. A dried mushrooms indispensable for those who suffer from stomach problems - they are excellent for ulcers and hepatitis.

If you regularly use portobello, you can reduce the level of sugar and cholesterol, increase resistance to infections, reduce nervous excitability, it also has an immunostimulating, anti-inflammatory,

The content of the article:

Portobello is an edible basidiomycete native to the grasslands of Europe and North America. It can take on a different color, depending on the degree of maturity. That is why unripe mushrooms with a white cap are usually called champignons, and brown mushrooms are called portobello, to avoid confusion. Unripe specimens may also be referred to as "white" or "cultivated" mushrooms, while brown specimens may also be referred to as Swiss, Roman, Italian or chestnut mushrooms. Both varieties are grown in over seventy countries, making it one of the most widely known and consumed mushrooms in the world.

The composition and calorie content of portobello

White and brown varieties of the fungus can be easily found in nature. Their cap is covered with broad, flat scales that are set against a paler background and almost disappear at the edges. The upper part has the shape of a hemisphere, reaching 5-10 centimeters in diameter. The lower part is covered with spore plates, which can be pink, red-brown or rich chestnut in color, with small whitish stripes.

Portobello is usually found in grassy areas of fields and forests after rain, from late spring to mid-autumn, often growing in dunghills. It is easy to find even for those who do not consider themselves a fan of "mushroom hunting".

The calorie content of portobello is 22 kcal, of which:

• Proteins - 2.11 g;
• Fats - 0.35 g;
• Carbohydrates - 3.87 g;
• Dietary fiber - 1.3 g;
• Water - 92.82 g;
• Ash - 0.85 g.

Vitamins per 100 g:

• Vitamin B1 - 0.059 mg;
• Vitamin B2 - 0.13 mg;
• Vitamin B4 - 21.2 mg;
• Vitamin B5 - 1.14 mg;
• Vitamin B6 - 0.148 mg;
• Vitamin B9 - 28 mcg;
• Vitamin B12 - 0.05 mcg;
• Vitamin D - 0.3 mcg;
• Vitamin D2 - 0.3 mcg;
• Vitamin E - 0.02 mg;
• Dihydrophylloquinone - 1.8 mcg;
• Vitamin PP - 4.494 mg;
• Betaine - 6.1 mg.

Macronutrients per 100 g:

• Potassium - 364 mg;
• Calcium - 3 mg;
• Sodium - 9 mg;
• Phosphorus - 108 mg.

Trace elements per 100 g:

• Iron - 0.31 mg;
• Manganese - 0.069 mg;
• Copper - 286 mcg;
• Selenium - 18.6 mcg;
• Zinc - 0.53 mg.

Carbohydrates per 100 g:

• Mono- and disaccharides - 2.5 g;
• Glucose (dextrose) - 2.01 g;
• Fructose - 0.49 g.

Essential amino acids per 100 g:

• Arginine - 0.082 g;
• Valine - 0.076 g;
• Histidine - 0.058 g;
• Isoleucine - 0.082 g;
• Leucine - 0.13 g;
• Lysine - 0.122 g;
• Methionine - 0.029 g;
• Threonine - 0.101 g;
• Tryptophan - 0.035 g;
• Phenylalanine - 0.076 g.

Non-essential amino acids per 100 g:

• Alanine - 0.168 g;
• Aspartic acid - 0.221 g;
• Glycine - 0.096 g;
• Glutamic acid - 0.319 g;
• Proline - 0.076 g;
• Serine - 0.092 g;
• Tyrosine - 0.014 g;
• Cysteine ​​- 0.01 g.

Fatty acids per 100 g:

• Pentadecanoic fatty acid- 0.002 g;
• Margarine - 0.002 g;
• Arachinoic - 0.002 g;
• Begenovaya - 0.002 g;
• Myristoleic - 0.001 g;
• Palmitoleic - 0.006 g;
• Oleic (omega-9) - 0.013 g;
• Linoleic - 0.117 g.

In addition, Portobello contains Campesterol in the amount of 2 mg per 100 g.

Useful properties of portobello

Mushroom champignon is a pleasure to add to many dishes, portobello provides the body with essential nutrients, and also does not contain many calories. The benefits of portobello mushrooms are as follows:

1. Promote weight loss. Mushrooms contain only about 20 kcal per 100 g, as a result of their use it is almost impossible to get better. Portobello - great source fiber and water, which together have a positive effect on the quality and speed of digestion. The famous linoleic acid, which breaks down fats, is also present in the composition of the fungus.
2. Enriched with B vitamins. One serving of sliced ​​and cooked portobello mushrooms contains 15 percent daily allowance pantothenic acid, 29% riboflavin, 38% niacin, 6% folate and thiamine. These vitamins are essential for adequate metabolism, health nervous system, liver, skin, eyes and hair.
3. Rich mineral composition . Portobello contains an abundance of micro and macro elements that are not present in other more popular foods. A serving of mushrooms provides 15 percent daily rate potassium, 16 percent phosphorus, 24 percent copper, and 38 percent selenium. Potassium at the same time guarantees the health of muscles and nerves, regulates blood pressure. Phosphorus strengthens bones, copper supports immune responses, is involved in the formation of new blood vessels, and selenium is a powerful antioxidant present in the formation of DNA.
4. Reduce the risk of developing cancer. It is believed that the anti-cancer properties of champignon mushroom extract are due to the presence of phytochemical factors that destroy unhealthy cells. In normally developing organelles, the active substances of champignons support growth and development, metabolism and division processes. This is rare for herbal products, so mushrooms should definitely be included in the diet plan, especially following a vegetarian nutrition philosophy.
5. Contains antioxidants and anti-inflammatory agents. Mushrooms are one of the best dietary sources L-ergothioneine, an amino acid with antioxidant properties. Research has shown that low levels of ERGO are associated with a higher risk of certain chronic diseases. inflammatory diseases especially those associated with blood. Ergo is only synthesized by fungi and mycobacteria, which means there is only one way to get it from food, according to scientists at Pennsylvania State University. Acting as a stable antioxidant, ergo protects DNA and prevents the development of neurodegenerative diseases, especially Parkinson's disease.
6. Replace meat. Mushrooms are a popular alternative to meat, with additional benefits in the form of fewer calories, reduced sodium and cholesterol. If you follow vegetarian diet, portobellos are ideal for use in a variety of burgers, casseroles, stews and pastries. They are the best substitute for meat in terms of amino acid composition, helping to avoid the occurrence of dangerous diseases.
7. Relieve chronic fatigue. One of the causes of poor sleep, depression, loss of strength is a lack of copper. The micronutrient found in portobello plays an important role in the production of hemoglobin and red blood cells, which support the transport of oxygen through the cells. As a consequence, it stimulates healthy growth and cell renewal. Tissues also use copper during various enzymatic reactions and the production of hormones that "drive" the body into action. Finally, copper ions are used in energy reactions that supply the body with fuel.
8. Supports thyroid function. Selenium - no less essential substance mushrooms, in 100 g of portobello it is almost 30% of the daily value. The trace element controls the functioning of the thyroid gland and is responsible for the production of the corresponding hormones, the lack of which can cause hypothyroidism. Selenium also enhances immune responses and is an antioxidant.
9. Helpful for diabetes. It has been scientifically proven that people with type 1 diabetes, when following a diet with high content fiber have lower blood glucose levels. For patients with type 2 diabetes, mushrooms are also useful - they reduce sugar and cholesterol, improve blood formation.
10. Source of fiber. One glass boiled mushrooms offers approximately 3 g vegetable fibers, of the recommended 20-30 per day. Fiber contributes to normal bowel cleansing, water retention in the body, reduces the risk of heart disease and improves metabolism. Among other things, food with the inclusion of plant fibers prolongs the feeling of satiety and satisfaction with eating.
11. Heart health. The fiber, potassium, and vitamin C content of mushrooms contributes to cardiovascular health in many ways. Potassium and sodium work together to regulate blood pressure and prevent disease in the area, beta-glucans lower cholesterol and prevent it from being deposited in the bloodstream.
12. Body Hydration. The composition of portobello includes approximately 60% water. As a result, the body receives additional source moisture, vital for all cells and organs. At the same time, fiber contributes to its retention, so that the liquid is used with greater efficiency and benefit.

Harm and contraindications to the use of portobello mushrooms

Mushroom champignon is actively used in hundreds of dishes, so its edibility is beyond doubt. Due to the characteristic appearance and places of growth, the fungus is difficult to confuse with poisonous species. In addition, it is quite easy to grow it yourself, it can be done even at home. But some contraindications to portobello are still worth bearing in mind.

Consequences of the abuse of portobello mushrooms:

• Diarrhea and indigestion. Such symptoms may indicate not only poisoning by mushrooms that were collected in an area polluted by industrial waste. Portobello contains a lot of iron, so its excessive one-time entry into the body can lead to unpleasant consequences.
• Phosphorus poisoning. This microelement is also produced in excess by champignons. His necessary daily dose reaches about 700 mg. Exceeding this figure may lead to the deposition of trace elements in tissues and organs, which will hinder their adequate functioning. Since the amount of phosphorus in each grown mushroom varies, be careful not to consume more than 400 g of mushrooms per day. Interesting fact about phosphorus poisoning is that ice cream can also be its source. Eating more than 2 kg of dessert at a time risks becoming toxic and leading to hospitalization.
• copper deficiency. Regular use of mushrooms will provide you with enough zinc, but can lead to a lack of copper, the absorption of which is prevented by the said metal.
• Heaviness, pain in the stomach and intestines. Fiber, of course, is extremely useful component food. However, if you use it infrequently, gastrointestinal tract you need to accustom to the digestion of coarse food gradually. Otherwise, there may be a feeling of discomfort, bloating, heartburn, constipation.

Absolute contraindications to the use of portobello mushrooms:

1. Age restrictions. Mushrooms are a heavy and long-digesting food that contains many macronutrients and is prone to their accumulation from foreign sources. Therefore, portobello is not recommended for pregnant women and nursing mothers, children under 5 years of age and the elderly, especially those who have serious illnesses.
2. Drug Interactions. Due to the content biologically active substances mushrooms can interfere with the absorption and mode of action of some drugs. This is especially true for instances that you have collected yourself, since you can control them chemical composition extremely hard. Make sure in advance that your doctor allows you to eat dishes with mushrooms during treatment.

Portobello Mushroom Recipes

Champignon bispora has a pleasant mushroom flavor and a delicate yet meaty texture. It contains many necessary nutrients and at the same time it is a low-calorie product.

Portobello Recipes

• Stuffed fried mushroom caps. This dish great for vegetarian cuisine. Huge hats delicious mushroom stuffed with cheese, herbs and spices will not leave anyone indifferent. To create you will need: 5 large portobello mushrooms, 0.5 teaspoon salt, black ground pepper to taste, 0.5 cups of crumbed biscuits, 2 tablespoons grated cheese Parmesan (or vegan tofu), 1 tablespoon minced fresh parsley, 1 tablespoon olive oil. Preheat the oven to 180 degrees. Lightly grease the baking dish with oil, put the mushrooms in it (pre-carefully separate the leg and the hat), and place under them water bath. Sprinkle the portobello with salt and pepper and bake for about 20 minutes, until fully prepared. After the leg, finely chop, combine with bread crumbs, parmesan, parsley, season with oil, salt and pepper. We start with a mixture of caps, after which we return them to the included oven for another 5 minutes. Serve with your favorite sauce or fresh herbs.
• Grilled portobello. The method of preparation of such mushrooms is extremely simple and allows you to get delicious dish For a large number guests in as soon as possible. We will need: 10 portobello mushrooms, 3/4 cup canola oil, 2 small chopped onions, a head of garlic (minced), 1/3 cup balsamic vinegar. We remove the legs from the mushrooms, set aside in a separate container. Place the caps on a deep plate, bottom side up. Pour oil, vinegar on top, add onion, garlic, salt, spices. Let stand for about an hour, then put on the grill for 10 minutes. Serve hot.
• Mushrooms with broccoli. Light diet a dish that does not take much time or effort to create. Take: 1/2 cup olive oil, 3 garlic cloves, 1/2 cup red onion (chopped), 3 sprigs fresh thyme (finely chopped), 3-4 portobello mushrooms (quartered or smaller), salt and pepper to taste, 2 bunch of broccoli, 1/4 cup grated parmesan cheese or more, to taste. Heat the olive oil in a frying pan, put the onion and garlic, fry until the onion is soft and the garlic is brown, add the mushrooms with thyme, make the fire quieter. Simmer over low heat for about half an hour. During this time, steam the broccoli by dividing the vegetables into small pieces. When the broccoli is soft, stir in the mushrooms and cheese.
• Burger with portobello. Prepare 4 mushroom caps, 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon dried basil, the same amount of dried oregano, 1 tablespoon minced garlic, salt and pepper, 4 cheese slices, one burger bun, 1 sweet red pepper, one medium-sized tomato, a few rings of onion, thinly sliced. Marinate the mushrooms, separating the legs from them and pouring them with a mixture of vinegar, oil, basil, oregano, garlic, salt and pepper. In the same container, put the onion and pepper, cut into slices. Let stand for 15 minutes at room temperature turning over from time to time. Brush with oil and place on a hot grill. For the last two minutes, cover the mushroom caps with cheese slices. Assemble the toppings of the burger by placing the mushrooms and cheese on the bottom and the pepper, onion and chopped tomato on top.
• Chicken marsala with mushrooms. Let's take 4 chicken breasts skinless and boneless, 1/4 cup flour, salt and pepper, 1 tablespoon dried oregano, 2 tablespoons olive oil, 3/4 cup butter, 3 cups chopped portobello mushrooms, 3/4 cup sun-dried tomatoes, 1 /2 glasses fresh spinach, 1 glass of red wine. Beat the chicken breasts well, sprinkle with flour, oregano, salt and pepper. Fry in a skillet with olive oil, set aside. Melt in the same pan butter, add mushrooms, tomatoes, wine, simmer for about 10 minutes. After the specified time, put the spinach in the bowl. Serve with chicken.

Mushrooms are amazing representatives of wildlife, classified as a kingdom separate from flora and fauna due to their interesting biological features. They are 60-90% liquid, have their own system immune protection, and their DNA is more like human than plant.

Like human skin, portobellos are able to synthesize vitamin D under the influence of sun rays- put a freshly cut specimen with the spore part up, and after a while it will gain even more valuable substances!

The root system of portobello, folded in one line, can occupy more than 100 km, while the fungus can place it in just 3 cubic centimeters of soil. This filamentous structure can feed on virtually any organic matter, including E. coli bacteria.

There are more amino acids in champignon than in corn, peanuts or soybeans.

Most portobello mushrooms are grown annually by the United States and France (a little more than 200 thousand tons per year), the United Kingdom, the Netherlands, Poland and Asian countries do not lag behind in terms of volume. The substrate for the growth of the fungus is straw and horse manure, from which an average of 15 kg of mushrooms are collected per square meter. Harvest appears in waves, from three to five times, after which nutrient mixture need to replace.

Historical data on the cultivation of champignons have been known since the 17th century. They were widely cultivated in Italy, using not only fields, but also abandoned mines with quarries. The method of production was adopted by Switzerland and France, as a result of which, by the 19th century, extensive scientific treatises were devoted to mushrooms. At the same time, laboratories began to select Portobello in order to obtain more clean look.

Watch the video about portobello:

Portobello mushrooms are different pleasant taste, ease of processing, low calorie content and amino acid composition similar to meat. They contain many rare trace elements and valuable vitamins, antioxidants and natural substances that improve immunity. Their addition to the diet will help improve digestion, remove toxins, reduce weight, and prevent oxidative damage to cells. Double-spored champignon - valuable ingredient, suitable for a vegan diet and strengthening the body on many levels. It is easy to grow for pleasure even in the most limited conditions.

How to cook portobello mushrooms. Watch our grilled portobello video recipe: http://allrecipes.ru/recept/1078/----...

What if you have barbecue, and someone in the company does not eat meat? One option would be Portobello mushrooms! These fleshy mushrooms great for grilling. You can sprinkle grated cheese and fresh arugula on the finished one - you will get a hearty and very effective dish.

Ъ-weekend - "portobello is like an eggplant"

portabello - 500 gr.,

1 onion head

cream 15-20% fat - small package (250 ml.),

salt, pepper, garlic, herbs - to taste.

Portobello Chicken Cooking

Finely chop the onion, sauté sunflower oil before education golden brown, add large (3-4 cm side) chopped meat to the pan, add finely chopped portobello mushrooms, fry for 15-20 minutes. before the liquid evaporates.

Add salt, pepper, crushed garlic, cream. Simmer under cream, stirring, 10 minutes. Serve with pleasure, after sprinkling with herbs.

Grilled portobello mushrooms

Prepare the marinade by mixing oil, vinegar, crushed garlic, thyme greens (or other herbs, fresh or dried), salt and pepper. Spicy lovers, to whom I also belong, can add a little dried chili to the marinade - mushrooms always benefit from such a neighborhood. Carefully break off the stems of the mushrooms - they will come in handy in some other recipe. It is not necessary to wash the mushrooms, because of this they will “get drunk” on water and will not perform well on the grill, instead wipe them with a slightly damp cloth and sprinkle with marinade on both sides. Lay the mushrooms smooth side down and leave alone for about half an hour.

Preheat the grill and brown the mushrooms on both sides. I do this twice on each side: this way we give the mushroom to release moisture, and then we can get rid of it by simply turning it over. Ready mushrooms remove from the grill, sprinkle with finely chopped parsley and serve as you please: grilled portobellos are great as an appetizer or main meal fast food. For example, these mushrooms can replace a patty in a veggie burger. However, if you are not fasting, you can add portobello best friends grilled mushrooms: bacon, blue cheese, which melts slightly on the hot cap, and bread to soak up the fragrant juice.

Portobello (giant mushrooms) stuffed with turkey

Cut the turkey fillet as small as possible (you can use minced meat), onion cut into cubes, chop the parsley with a knife, just as finely.

Prepare the mushrooms - wash a little, dry paper towel, then we spread the inner wall of the mushroom with a thin layer of mustard.

Coat the portobello caps with mustard and sprinkle with parsley.

We mix soft butter with chopped parsley and put it on top of the mustard on the mushroom, also not in a very thick layer.

To a well-heated skillet vegetable oil Lay out the turkey fillet and fry it on all sides until golden brown. Salt, pepper to taste, then add onions and fry for another 3-5 minutes. Let the meat and onions cool down, and then spread the filling evenly over our mushrooms.

Stuffed portobello hats before baking

It remains only to sprinkle them with grated cheese and put in the oven on a baking sheet to bake for 20 minutes at a temperature of 180-200 degrees.

Portobello appetizer stuffed with turkey, herbs and cheese

Features of cooking stuffed portobello

How to replace portobello

To prepare this snack, you can use not only portobello, but also champignons, just choose larger mushrooms. Only in this case, you need to cut the legs and excess pulp from the mushroom, cut it into smaller pieces and fry along with the turkey and onions.

Why is there butter in minced mushrooms

Butter with parsley may not be added to our dish of stuffed mushrooms, but it is butter that gives juiciness to the mushroom, and parsley, together with English mustard, gives a kind of piquancy.

How to replace cheese in portobello filling

If you do not have cheese on hand, then after the dressing has cooled down, add one a raw egg and mix well.

What else can you make portobello with?

Other filling options mushroom caps You can look at the recipe for making stuffed champignons.

How to Serve Stuffed Portobello Hats

Serve a snack from stuffed hats portobello mushrooms need to be hot, although even cold and the next day, the mushrooms are not just edible, but delicious!

Bon appetit and cook with pleasure!

Recipe: portobello mushrooms - all russia

Servings: 2

• 4-5 tbsp olive oil
• 1/2 garlic clove
• 1/4 onion
• 2 caps of portobello mushrooms
• a pinch of salt and black pepper to taste
• grated hard cheese like Parmesan, Asiago, etc.

Cooking method

Prep: 10min › Cook: 5min › Total time: 15min

1. Heat 3 tablespoons of oil over medium heat. Cut the onion into large feathers, chop the garlic. Add onions, garlic and mushrooms to the pan; lower the heat and simmer until the mushrooms are soft and browned and the onions are brown around the edges. (Add more oil as needed.) Turn off stove, pour 1 tbsp. olive oil and season with salt and pepper. Sprinkle generously with grated cheese on top.

Portobello - useful properties, application and - calorie content, what are the benefits and harms of the portobello product, cook - [email protected]

Savor

Interview

Great love stories

History of success

star advice

Man of dreams

Sex and relationships

Love lessons

Psychology

Fashion trends

High-fashion

star style

What to wear

How to spend

Lady in Trend

fashion from the people

Best Look

Wardrobe online

fashion encyclopedia

Face and body care

Hair care

Beauty battle

Salon guide

Star makeup bag

Health

beauty laboratory

Changing the image

Beauty lessons (video)

Encyclopedia of beauty

Diet and nutrition

Calorie table

Diet catalog

Diary "My perfect body"

Cook at home

Recipes for the working week - NEW

Step by step recipes

Video recipes

Culinary News

Note to the owner

History of the kitchen

Cooking happiness

How much to cook

Product Encyclopedia

Cocktail card

Fridge

Interior

Pets

Happiness in the House

Testing edition

Test drive: clothes and accessories

Test drive: cosmetics and procedures

Test drive: dishes and appliances

Test drive: cooking by books

Testing cars

Test drive: mobile applications

Things to do

Horoscopes

All horoscopes

Mystery of the name

Numerology

Palmistry

Tarot cards

ancient divination

Salon divination

Signs and superstitions

Selection of stones

Astroencyclopedia