Portobello Mushrooms: Best Cheese Pairings And Why

Portobello mushrooms are a versatile ingredient that can be used in a variety of dishes, from appetizers to main courses. When it comes to cheese, the options are endless. Sharp cheddar, mozzarella, Gruyère, Swiss, goat cheese, and feta are just a few of the cheeses that can be paired with portobello mushrooms to create delicious, gooey dishes. Whether you're making stuffed mushrooms, pizzas, or cheeseburgers, the combination of portobellos and cheese is a match made in culinary heaven.

Mozzarella-stuffed Portobello Mushrooms

Ingredients

• 6 large portobello mushrooms
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, minced
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 cup butter, melted

Optional Ingredients

• 1 cup cherry tomatoes, sliced thinly
• 1 pinch of fresh basil, shredded
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar

Method

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Remove the stems from the portobello mushrooms and gently rub the outside with olive oil.

In a small bowl, mix together the garlic, balsamic vinegar, and remaining olive oil. Place the mushroom caps gill-side up on the baking sheet and drizzle the marinade inside the caps.

In a separate bowl, mix the panko, mozzarella, Parmesan, green onions, oregano, thyme, and melted butter.

Stuff each mushroom cap with the breadcrumb mixture, leaving a 1/2-inch border around the edges.

Place the mushrooms on a grill or baking sheet and cook at medium heat until the cheese melts and the juices bubble, rearranging occasionally for even cooking. This should take around 6 minutes.

For an extra touch, top with sliced cherry tomatoes and a drizzle of balsamic reduction. To make the balsamic reduction, simply boil balsamic vinegar with brown sugar until thickened.

Serve as an appetizer, side dish, or vegetarian main course. Enjoy!

Portobello Mushroom Pizzas

Ingredients

Portobello mushrooms are a great low-carb alternative to traditional pizza bases. They are low in calories and rich in fibre, protein, and antioxidants. For this recipe, you will need:

• Portobello mushroom caps
• Olive oil
• Italian seasoning (a mix of oregano, basil, thyme, and rosemary)
• Pizza sauce (marinara sauce)
• Cheese (mozzarella, parmesan, or any other type)
• Toppings of your choice (sliced cherry tomatoes, peppers, onions, meat toppings, etc.)

Method

• Preheat your oven to 400-450°F (200-230°C).
• Place the portobello mushrooms on a baking sheet, stem side up.
• In a small bowl, mix together olive oil, Italian seasoning, and garlic.
• Spread the mixture on the portobello mushrooms.
• Add pizza sauce on top, followed by your choice of cheese and toppings.
• Bake for 8-10 minutes, or until the cheese is melted and the mushrooms are slightly softened. Be careful not to over-bake, as this can make the mushrooms soggy.
• Enjoy your Portobello Mushroom Pizzas!

Tips:

• Choose wide portobello mushrooms with a crevice to hold the toppings better.
• Heat the pan inside the oven as it warms up to prevent the mushrooms from getting soggy.
• Don't let the stuffed mushrooms sit out for too long before serving. You can prep them ahead of time and keep them covered in the fridge.
• Clean the mushrooms with a damp cloth instead of running water, as they are very absorbent.

Portobello Mushrooms with Goat Cheese

Portobello mushrooms are a versatile ingredient that can be used in a variety of dishes, and when stuffed with goat cheese, they make for a delicious and satisfying meal or side. Here are some tips and tricks to elevate your Portobello mushrooms with goat cheese:

Choosing the Right Mushrooms:

Look for large portobello mushrooms with firm caps and gills. The skin should be dry and unbruised. Avoid shrivelled, bruised, or moist mushrooms as they are past their prime. You can adjust the recipe to work with any size of portobello mushroom, but larger ones, roughly 4 inches in diameter with deeper caps, are easier to stuff and present beautifully on a plate.

Preparing the Mushrooms:

Before stuffing, it is essential to cook the mushrooms to remove some of their natural moisture. Portobello mushrooms have a high water content, and cooking them beforehand helps to concentrate their flavour and reduce the amount of liquid released during the final reheating. Simply roast the mushrooms in the oven at 450 degrees Fahrenheit for 15-25 minutes, stem side up, on a standard sheet pan.

The Filling:

For a simple yet mouthwatering filling, combine creamy goat cheese, chopped garlic, and thawed frozen spinach (be sure to squeeze out excess water). Season with salt and pepper to taste. You can also add shallots for a milder flavour than onions. If you're feeling adventurous, try adding sundried tomatoes, chopped walnuts, or even crumbled Italian sausage to the filling.

The Topping:

Take your stuffed mushrooms to the next level with a crispy, crunchy topping. Simply sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic. This adds a delightful texture and flavour dimension to your dish.

Serving Suggestions:

These stuffed portobello mushrooms can be served as a hearty main course or a tasty side. They pair well with a simple salad, crusty bread, or a side of grains. For a more substantial meal, serve them with couscous, quinoa, or a bed of arugula.

Customisation and Substitutions:

The beauty of this dish is its versatility. While goat cheese offers a tangy and unique flavour, you can easily substitute it with other cheeses like mozzarella, feta, blue cheese, or cream cheese. If you're not a fan of spinach, try substituting it with arugula, kale, or even artichoke hearts.

Make-Ahead and Storage:

You can prepare the components of this dish ahead of time and assemble just before baking. The baked mushrooms can also be made a day in advance and reheated before serving. They taste delicious hot out of the oven or at room temperature.

Portobello Mushroom Cheeseburgers

Portobello mushrooms are a great vegetarian alternative to traditional beef burgers. Their meaty texture and savoury flavour make them a hearty and satisfying option for any burger-lover.

Ingredients

• Portobello mushrooms
• Cheese (Cheddar, Gruyère, Mozzarella, or any other melty cheese of your choice)
• Breadcrumbs
• Olive oil
• Spinach
• Condiments of your choice
• Salt and pepper
• Optional: garlic, thyme, balsamic vinegar, cherry tomatoes, red bell peppers, zucchini, red onion, parsley, chilli flakes, baby spinach, red wine vinegar or sherry vinegar

Method

• Preheat your oven to 200°C.
• Remove the stems from the mushrooms and set aside.
• In a bowl, mix together olive oil, garlic, thyme, balsamic vinegar, salt, and pepper.
• Place the mushroom caps gill-side up on a baking sheet and drizzle with the marinade.
• Bake the mushrooms for 25 minutes until softened.
• Remove from the oven and sprinkle grated cheese over the tops of the mushrooms.
• Return to the oven and bake for a further 5 minutes, or until the cheese has melted.
• Lightly toast your burger buns and dress with your choice of condiments.
• Place a mound of spinach on the bottom half of each bun and top with a cheesy mushroom.
• Add the top bun and serve immediately.

Tips

• For an extra kick of flavour, try adding some crushed chilli flakes to the marinade.
• If you're short on time, you can skip baking the mushrooms and cook them in a panini press or heavy skillet instead.
• If you're serving a crowd, you can marinate the mushrooms up to a day in advance.
• Get creative with your toppings! Try adding sliced tomatoes, caramelised onions, or even a slice of beefsteak tomato.

Baked Portobello Mushrooms with Cheddar Cheese

Ingredients:

• 6 Portobello mushroom caps (large)
• 3 tablespoons of extra virgin olive oil (divided)
• 2 tablespoons of garlic (minced)
• 1 tablespoon of balsamic vinegar
• 1/4 teaspoon of freshly ground black pepper
• 3 ounces of sharp cheddar cheese (shredded)

Method:

• Preheat your oven to 400°F. Line a baking sheet with parchment paper.
• Wipe the mushroom caps clean with a paper towel. Rub them gently with one tablespoon of olive oil, using your hands or a brush.
• In a small bowl, mix the garlic, thyme, balsamic vinegar, salt, and pepper, and the remaining olive oil.
• Place the mushroom caps gill-side up on the baking sheet. Drizzle the marinade evenly inside the caps.
• Bake the mushrooms for around 15 minutes, or until tender.
• Remove the mushrooms from the oven and spread the cheese evenly on top of each cap.
• Return the mushrooms to the oven and bake for another 5 minutes, or until the cheese is melted and starts to bubble.

Tips:

• For a lighter meal, serve the mushrooms with a side salad.
• For a heartier option, serve them alongside sourdough garlic bread or whole grain bread.
• To make a meatless main dish, serve the mushrooms on top of brown rice with spinach, paired with a side salad.
• You can also serve them as a side dish with grilled chicken breasts, pan-fried fish, steak, or roasted chicken.

Frequently asked questions