The Versatile Portebello Mushroom

Ah, the great and gigantic portabello (portabella) mushroom (scientific name: Agaricus bisporus). Did you know that the portabello mushroom is just the 'mature' form of the brown cremini mushrooms? I didn't until I read it on Wikipedia! I always thought that the portabello mushroom was a different species of fungi, that is, that it is different from the typical white button and brown cremini mushrooms we find in the supermarkets. But, I guess it isn't so different after all. I learn something new everyday!

Anywho, portabello mushrooms, as with many vegetables, can be cooked in a variety of ways. You can broil, bake, grill and saute them! The best part is, whichever way you choose to cook them, they will always come out delicious! When I was in the supermarket, there was a sale on portebello mushrooms and I just couldn't resist. So, I decided to buy a pack of two and broiled them in our fancy smart convection toaster oven (another of those nice wedding gifts!). It was a really simple and healthy dish that added to the main course.

Broiled Portabello Mushrooms

2 Portabello Mushrooms - washed with stems removed
Red Bell Pepper - washed, seeded and diced
2-3 Cloves of garlic - minced
A dash of Kosher Salt
A dash of Black Pepper
Olive Oil to coat the mushrooms

Coat mushrooms with olive oil, add salt and pepper. Mix the diced bell peppers and garlic, add some salt and pepper if you like and set aside. Place the mushrooms, stem side facing down, into the oven and broil on High for approximately 2-3 mins. Turn them over, add more salt and pepper if you want, and broil for another 2-3 mins. Add the bell pepper garlic mix to each mushroom and broil on for another 2 mins. The mushrooms should appear somewhat wrinkly and should be tender when they are ready. Serve while it's nice and hot! Enjoy!


I placed my mushrooms on a bed of spinach :).