This 3-ingredient recipe for Garlic Portobello Mushrooms is the perfect delicious side dish all year-round. Grill them in the summer and saute in winter!
Next to a grilled rib-eye (medium rare, thank you very much), grilled portobello mushrooms are my favorite meaty dish.
Or, in this case, sliced and sauteed.
These garlic portobello mushrooms are to die for. I made them for the first time last week after coming into a rather large amount of portobellos – what to do with them all?
Stuffing was my first thought – perhaps with freshly grilled vegetables and a little feta or goat cheese, and/or a drizzle of dressing – but I didn’t have what I needed on hand. I was on my own for the evening so I also didn’t want to cook too much food.
So I decided to just slice them and give them a quick saute along with a bit of garlic.
That’s when I remembered the Pecorino Romano in my refrigerator, just waiting to be grated over the top of these hot, delicious little beauties.
And, aside from the salt, pepper and a little oil used for sauteeing – those three ingredients are all that went into this dish. It didn’t then – and doesn’t now – need a single thing more.
The garlic and cheese simply enhance the earthy flavor of these meaty mushrooms and made the perfect side dish. Or, in this case, the main dish – yep, I ate the entire pan. Not in one sitting, of course – half at dinner, half at late-night snack (they’re delicious at room temperature).
Don’t be alarmed or think it’s a typo when you see “HIGH” heat in the recipe. Mushrooms are best when cooked over a high heat – the real cooking begins only after they’ve released their moisture and it’s evaporated; that’s when the browning starts.
You want your portobello mushrooms to be browned because that’s where all the flavor lies. Trust me on this one – your mushrooms (and your palate) will thank you for it!
- 2 tablespoons canola or vegetable oil (can also use ghee)
- 4 portobello mushrooms, gills removed and thickly sliced
- 2 garlic cloves, minced
- 1/4 cup or more finely grated pecorino romano (or Parmigiano Reggiano)
- kosher salt & freshly ground black pepper, to taste
- Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes.
- Reduce heat to medium. Add minced garlic and cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
- Place mushrooms on serving plate and grate cheese over the top.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 154 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 21mg Sodium: 366mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 8g