Tag Archive: portobello mushrooms


6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese


Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)





2 lbs broccoli rabe

1 lb. sliced portobello mushrooms

4 cloves garlic (chopped)

olive oil

1 tsp. salt

pinch of black pepper


1. Wash and drain broccoli rabe thoroughly. Put broccoli rabe in boiling water for 5 minutes and drain. To stop from cooking, you can put the broccoli rabe in a bowl of ice water for a minute and drain thoroughly again.

2. In a large skillet, add 2 tbs. of olive oil. Add 1/2 of the chopped garlic. When garlic begins to brown, add the broccoli rabe. Add another 2 tbs. of olive oil. Add salt and pepper. Stir and cook until tender. (about 10 minutes)

3. While broccoli rabe is cooking, get another skilet. Add 2 tbs. of olive oil and remaining chopped garlic. When garlic has browned, add sliced portobello mushrooms. Add a pinch of salt and pepper. Stir mushrooms for about 5 minutes. When done, pour over broccoli rabe.

4. Serve warm.

Note: This vegetable dish can also be served as a sandwich on a crispini.




4 large portobello mushrooms (rinsed and dried of excess water)

1 cup fresh spinach (chopped)

1/2 cup sweet onion (minced)

1 clove of garlic (minced)

1/2 cup white cheddar cheese (shredded)

1/4 cup romano cheese (grated)

1/2 tsp. sea salt

1/2 tsp. black pepper

 olive oil


Preheat oven to 400 degrees.

1. Steam portobello mushrooms for 5 minutes or until tender.

2. In a deep baking pan, brush 1 tbs. of olive oil. Put steamed mushrooms in pan.

3. In a bowl, mix all ingredients with 3 tbs. of olive oil. Mix well.

4. Stuff each mushroom with spinach mixture.

5. Bake in oven for 6-8 minutes. Cheese should be melted and bubbly. Serve hot.