Wash'em. Place them underside up in a shallow pan, top with melted salted butter, garlic powder (or chopped fresh garlic), rosemary (fresh or dried), and fresh ground black pepper (as desired).
Bake or broil at 400 F, at least 30, more like 45 minutes to get them very tender.
Sprinkle portabellos with parmesan, and broil at high heat for an additional few minutes until cheese is bubbly and melted.
Devour using a fork and steak knife.
Portobello mushrooms are great for so many reasons!
You can use them as "buns" for meat sandwiches... portobello porkies
You can stuff them with goodies ... meat stuffed mushrooms (3 ways)
What can't you do with portobellos?
I think they make an amazing stir fry with roasted red peppers, artichokes, caramelized onions with butter, maybe a little balsamic and maybe a splash of red pepper flakes. Great side dish, or roll it all up with thinly sliced meat or put the other ingredients on top of the cap and roast as per familygrok's directions.
I like to remove the stalks (reserve and chop) then spread the gill side of the mushroom with about a teaspoon of tapenade (olive paste). Sprinkle with a chopped sun dried tomato and the chopped stem, salt and black pepper, then put a slice of chevre log on top and cook in the oven 180° C 350° F for about 20 minutes. Delicious!
Here's mine, and it is amazing! http://paleolady.com/index.php/2010/10/paleo-portobello-mushroom-recipe/
Paleo Portobello Mushroom Recipe
So I had these two lovely looking Portobello mushrooms that I wanted to cook up in some delicious way. But all the recipes I found made you marinate them. I’m lazy and impatient when it comes to cooking. I want to eat it NOW. Finally, though, I stumbled across a recipe that I’ve adapted for your eating pleasure…
Paleo Grilled Portobellos!
Portobello Mushrooms – 2 to 4 should work
Some butter (2-3 tbsp), or coconut oil if you don’t do dairy
Some salt, if you want (1/4 teaspoon)
Some pepper, if you like (1/8 teaspoon)
Minced garlic, more or less on how much you like garlic. I love garlic, and would throw in about 4 or 5 cloves, chopped up. I’ve also used shallots when I had those, instead of garlic. That worked fine.
2 tablespoons balsamic vinegar
Heat it up while you get started! Preheat outdoor gill or boiler.
Then separate mushroom caps from the stems, set caps aside.
Coarsely chop stems, don’t worry about how perfect they are, just chop ‘me up. Chop up your garlic now too. And, if you decide to get wild and throw in some basil, or other tasty herbs, you can chop those up now too.
Take out a medium saucepan and melt your butter or coconut oil or oil of choice.
Throw in your chopped stems and garlic! Cook, stirring frequently, until stems are tender. This should take about 5 to 6 minutes.
Stir in vinegar, salt and black pepper and remove from heat. Pour all this in a food processor and process until finely chopped. You might be able to use a blender, and, worse comes to worse and you can’t process it, you still might be able to go on to the next step. I’ve never tried it, but you might!
Now you can take your pretty little mushroom caps and place them rounded side up on grill or rack in broiler pan. Grill or broil these babies about 4 inches from heat until mushrooms are hot, 2 to 3 minutes.
Now here is where the beautiful happens. Turn your mushrooms over, so the gill side is up, and spread with your mixture. Cook until mushrooms are tender, 4 to 5 minutes longer. The first time I cooked them I lost track of time and burnt them. And was so distraught. But, it turns out they were EXTREMELY tasty that way! So, never fear if it turns a bit black!
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