HOW TO COOK PORTOBELLO MUSHROOM CAPS ON STOVE RECIPES

Name: No-Fail Method for How to Cook Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 2 servings, about 1/2 cup each
Cuisine: French
Ingredients: 8 ounces mushrooms such as cremini, shitake or Portobello (about 2 1/2 cups chopped or sliced); 1 tablespoon extra-virgin olive oil; 1/4 teaspoon sea salt or more to taste; Fresh ground black pepper; 1 tablespoon butter; 1 garlic clove, minced; 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried; 1 tablespoon fresh grated lemon zest; Juice of half a lemon

NO-FAIL METHOD FOR HOW TO COOK MUSHROOMS

No-Fail Method for How to Cook Mushrooms image

When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded — this way they will brown instead of steam.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Makes 2 servings, about 1/2 cup each

Number Of Ingredients 9

Ingredients

8 ounces mushrooms such as cremini, shitake or Portobello (about 2 1/2 cups chopped or sliced)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt or more to taste
Fresh ground black pepper
1 tablespoon butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon fresh grated lemon zest
Juice of half a lemon

Steps:

Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.
At the same time as seasoning with the salt and pepper, stir in butter, garlic, thyme and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes. Take the skillet off of the heat and stir in lemon juice.

Nutrition Facts : ServingSize about 1/2 cup, Calories 140, ProteinContent 4 g, CarbohydrateContent 5 g, FiberContent 1 g, SugarContent 3 g, FatContent 13 g, CholesterolContent 15 mg, SodiumContent 298 mg

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINN…

Philly Cheesesteak Stuffed Portobello Mushrooms - Skinn… image

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces thin sliced sirloin steaks
1/8 teaspoon kosher salt
black pepper to taste
cooking spray
3/4 cup diced onion
3/4 cup diced green pepper
1/4 cup light sour cream
2 tablespoons light mayonnaise
2 oz light cream cheese (softened)
3 oz shredded mild provolone cheese (or cheese of your choice)
4 medium portobello mushrooms (with no cracks)

Steps:

Preheat the oven to 400F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Season steak with salt and pepper on both sides.
Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
Transfer to a cutting board and slice thin, set aside.
Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Nutrition Facts : ServingSize 1 mushroom cap, Calories 256 kcal, CarbohydrateContent 10 g, ProteinContent 19 g, FatContent 16 g, SaturatedFatContent 8.5 g, CholesterolContent 26.5 mg, SodiumContent 383.5 mg, FiberContent 4 g, SugarContent 3.5 g

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