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Garlic Portobello Mushrooms with Pecorino Romano

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!

 

Just 3 little ingredients in this fantastic side dish! | www.thewickednoodle.com | @thewickednoodle

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.

{garlic portobellos with pecorino romano} Just 3 little ingredients in this fantastic side dish! | www.thewickednoodle.com | @thewickednoodle

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!

garlic portobello mushrooms with pecorino romano - Just 3 little ingredients in this fantastic side dish! | www.thewickednoodle.com

Garlic Portobello Mushrooms with Pecorino Romano

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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!

Ingredients

  • 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

Instructions

  1. Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes.
  2. 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.
  3. Place mushrooms on serving plate and grate cheese over the top.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 366mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 8g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Gwen simplyhealthyfamily

Thursday 9th of July 2015

I adore portobellos! Thanks for this great recipe, I'll make it for myself the next time the boys have pizza ;)

Kristy Bernardo

Friday 10th of July 2015

You'll love this one, Gwen! It's sooo good - one of my go-to's!

Melanie | Melanie Makes

Thursday 9th of July 2015

These look absolutely incredible, Kristy! Side dish? Ha! I'd take them for lunch right about now!

Kristy Bernardo

Friday 10th of July 2015

I've had them for both lunch AND dinner, Melanie! :-)

Tammy B.

Tuesday 30th of June 2015

As a vegetarian, this looks like the perfect recipe. Easy steps, few ingredients and something you can barely mess up if you wanted to.

Kristy Bernardo

Wednesday 1st of July 2015

Thanks, Tammy!

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