Portobello Mushroom Recipe and More

Portobello mushrooms contain potassium, sodium, phosphorus, and antioxidants important to the body. A Portobello mushroom is actually just a brown crimini mushroom that has grown to 4″-6″ and diameter. This is the point that a crimini mushroom is named a Portobello. Always select firm, plump, solid mushrooms when shopping and avoid the dried looking ones because that is usually a sign of decomposition. The mushrooms should keep fresh about 5-6 days and if cooked, can be stored and frozen for several months. You can grill, oven roast, or sauté the mushrooms and can be prepared as a dish in themselves or cut up and added to sauces, salads, or used in place of meat dishes due to its heavy, earthy nature (similar to eggplant in that way).

There are some wonderful health benefits to adding mushrooms to your diet. A study has even showed that women who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, and those that combined a mushroom diet with regular green tea consumption actually reduced their risk of breast cancer by nearly 90%… Talk about some serious health benefits!

One of the most popular appetizers at my restaurant is a baked Portobello mushroom with roasted peppers, chopped tomato, and goat cheese. I am glad to share this simple yet deliciously wonderful mushroom recipe with you!

Portobello Mushroom Dish
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 6


– Portobello Mushroom
-Olive Oil to drizzle
-1 cup roasted red peppers, chopped
-1 medium sized ripened tomato, chopped
-Goat or Feta cheese to sprinkle
-3 Cloves garlic, chopped
-2 tbsp basil pesto

Drizzle the mushroom caps with olive oil. Spoon the roasted peppers, tomato, goat/feta cheese, and garlic into the center of the mushroom. Drizzle with pesto. Bake in preheated oven at 300 degrees for 8-10 minutes. Serve hot as an appetizer or on top of mixed greens as an entrée.

Note: Artichoke hearts may be added for a heartier appetizer or meal. A drizzle of balsamic vinegar adds a tasty and flavorful dimension to the dish. Grill jumbo shrimp and place on top of the mushroom with lemon wedges and in the center of the plate for an impressive look.

Nutritional Information:
Serving size: 1/6 recipe, Calories 96, Total Fat 7g, Saturated Fat 3g, Cholesterol 8mg, Sodium 90mg, Total Carbohydrates 6g, Dietary Fiber 2g, Protein 4g

Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!

Preparing and Eating Mushroom Recipes

The mushroom was once thought of as an unworthy type of organism. It is grown in strange conditions and sometimes in some very strange areas. It is not very attractive. What is there to like? Well, today the mushroom has been upgraded to an almost “royal” status. It has been touted as helping everything from headaches and your immune system to fighting cancer! And the mushroom perks up so many recipes that they might be called mushroom recipes! Now, what is NOT to like? Why not find ways to add this magical fungus to many of your recipes?

There are several different kinds of mushrooms from which to choose. But, please do your choosing at the grocery store. Unless you are an expert, this is not one growing thing that you want to pick yourself! Many, of course, can be poisonous, and you don’t want to take that chance. So when looking for mushrooms for your mushroom recipes, the approved grocery store is your best place!

Mushroom recipes don’t have to be special recipes. You can take a recipe that you like and just add mushrooms to it. This works especially well for beef and chicken recipes, but there are vegetarian dishes that it works for too. A side of broccoli can be immediately perked up when a few mushrooms are added. Sometimes you can even substitute mushrooms for your meat. Thick and meaty Portobello are great for this. Many people use a big Portobello mushroom instead of a burger. It is delicious when cooked on the grill and topped with a piece of cheese for a cheeseburger!

The thing about mushrooms is that they can be very versatile in both flavor and texture. If mushrooms are added to a soup, they make their own creamy gravy thickening the soup automatically. They also dress up a dish. Sautéed mushrooms spread on top of a steak make for a very fancy dish! It also adds a little bit of a softer texture to the dish.

Sometimes people are a little intimidated about mushroom recipes. They are not sure how to go about preparing these gems. The biggest mistake people make is when cleaning the mushrooms. If you soak them in water to try to clean them, you will be left with a soggy mess that you are not able to cook with very easily. Mushrooms work best when wiped with a damp paper towel. You don’t want to soak them unless the recipe calls for this. Wiping them with a damp paper towel can be a bit messy, but it is definitely the best way to clean them. Or better yet, buy the ones that have already been cleaned. This is a huge time saver!

Since the mushroom has been proven as being very beneficial to your health, you definitely want to have some mushroom recipes to pull out. With their antibiotic qualities, they should be a regular addition to your meals all year. Adding mushrooms not only provides some healthful qualities, they can make you look like a gourmet cook when you present your dishes!

Healthy Mushroom Recipe

Ever tried dishing out a mushroom recipe?

I have discovered a fabulous culinary substitute for high calorie meat – mushrooms!

Mushrooms such as Cremini, (otherwise known as the Brown Mushroom, Brown cap, Chestnut, Champignon Marron), Portabello (large Cremni, which are by far my most favourite variety of exotic mushroom), and Trumpet Royale Mushroom and Eryngii Mushroom or King Oyster Mushroom have a heavy texture and a savoury bite that is as flavoursome as meat. For meat lovers who are struggling to give up high-energy density meat in the diet, or people who are deliberating to move toward vegetarian alternatives, a low-carbohydrate mushroom recipe is definitely something worth trying. Mushrooms are low in calories (1 full cup contains only about 45 calories), low in sodium, have virtually zero fat and cholesterol. No wonder why they complement so many meat dishes and why some even consider them as the meat-eaters vegetarian choice. Thinking about it, perhaps that’s why the vegetarian diet consists large quantities of mushrooms.

Not only healthier, mushrooms are also as palatable and satiable as meat, making you feel full and gratified. I believe this mushroom-eating strategy can be helpful in shedding pounds and promoting weight loss. Furthermore, mushrooms are also rich in natural glutamates, contain a host of amino acids, and have an excellent source of vitamins B and D, a nutrient very much associated with prevention against osteoporosis and colon cancer.

Ruth’s Favorite Mushroom Recipe


5 big leaves of lettuce
Brown mushrooms or portabello mushrooms, cut into broad strips
Sea salt to taste
A dash of black pepper
2 cloves of garlic, chopped fine
2 teaspoon of cooking oil
3 table spoons of balsamic vinegar
1 tablespoon of honey


1. To prepare fresh mushrooms, first trim off any hard bottom on the stems and knock off any sticky bits of dirt with a damp kitchen towel. Then give them a quick wash under the tap, they don’t really absorb as much water and turn mushy as what many people had warned.
2. Fry chopped garlic in oil till it’s slightly brown.
3. Add mushrooms and continue to stir-fry until they become soft.
4. Turn off heat and add salt and pepper.
5. Cut lettuce into thin strips.
6. Put lettuce, mushrooms into a salad bowl and add honey and vinegar
7. Mix and enjoy!