This recipe is easy to make and might as well have been called Portland Portobello Mushrooms Italiano although the recipe was adapted from a dish in a New York Italian restaurant. This simple recipe is great for lunch at home. Portobello mushrooms are still often considered a gourmet item but they're worth tasting because of the rich, earthy taste. Use a wide skillet, add mozzarella and tomatoes with the mushrooms, and you've got a tasty treat that restaurants serve and charge quite a bit for. It you make enough you can eat this as a meal for one or serve this as an appetizer for family and guests.
Total time: 15-20 minutes
EASY GOURMET SLICED PORTOBELLO MUSHROOMS ITALIANO (WITH MOZZARELLA)
Olive oil
8-12 oz. sliced portobello mushrooms
1 tomato
1 red pepper (optional)
lemon juice, bottled or fresh
12 oz. mozzarella cheese, whole milk
Italian seasoning
garlic powder (optional)
salt (optional)
Heat a wide skillet. Add olive oil to coat. If you have whole portobello (also called portobella) mushrooms, slice mushrooms. Place sliced mushrooms in the skillet so they are spread out.
Dice the tomato and add to the pan. Flatten tomato pieces occasionally with a fork to let the tomato juice blend with the oil. If you are adding red pepper, dice the pepper and add to the skillet. Cook over medium heat for a few minutes, until the mushrooms are cooked on one side and the peppers are slightly soft.
Turn each mushroom over separately with a fork. Flatten the peppers with the fork so that they continue to cook. Add lemon juice to taste. Meanwhile, slice mozzarella cheese into medium-thin strips about the size of a mushroom slice.
Place mozzarella slices on top of each mushroom. Make sure you have enough mozzarella to cover the mushrooms. Continue cooking over medium heat. Sprinkle Italian seasoning over each slice of mozzarella. Sprinkle garlic powder and salt to taste over the mushrooms if using.
Heat until mozzarella melts. Serve with a spatula.
Tips:
- Cheese will blend and not necessarily stay on top of each mushroom -- that is to be expected with mozzarella. This is why serving with a spatula helps to serve several mushrooms with the cheese.
- Add more lemon if you like this dish to have a stronger lemon taste.
- You can experiment with the amounts of garlic and salt you want to add, if adding, but usually a sprinkle is sufficient.
- It is not necessary to brown the mozzarella.
- Delizioso!
- Make sure to watch the skillet while cooking and do not raise heat. If cheese begins to bubble quickly, lower temperature slightly.
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Other recipes: Beef-Stew-with-caramelized-beef-potatoes--noodles
Comments
That looks so good I could almost taste it!
I love portobellas and use them at times for a meatless meal.
I did not have to read very far to know this was a great recipe for me.Tx
That looks so delicious, I'm adding this one to the recipe book.
While I must admit that I don't eat mushrooms, this does look VERY appetizing. I may have to reconsider my aversion to fungi. :-)
I love mushrooms especially portobello and I can't wait to try this. The photo makes me want to hurry up and make it and eat it.
This recipe sounds wonderful. As an Italian it contains all the ingredients to make ones mouth water. I will be saving this one to make soon.
Wow---like the world's best pizza without a crust. Fantastic!
OMG, this looks delicious.
I'm a vegetarian and this is a great recipe.
Lynn, I think you'll enjoy this if you like Portobellos....this is a very hearty dish.
even i could do this - very easy!
This looks so good.
I made this recipe and it was so easy. It was wonderful and my husband loved it. I added other vegetables so that I have enough for 2 meals. thank you.
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