Lena Kovadlo is a writer for various content-sharing websites. She's an author of 12 books and helps other authors publish theirs.
When making delicious meals that utilize mushrooms as an ingredient there are different kinds of mushrooms to choose from. One of my favorites is Portobello mushrooms.
Portobello mushrooms are part of the crimini family of mushrooms. They are brown in color and are usually large in size, though if harvested young they can be smaller. They have a meaty texture, make for a filling dish, and are low in calories. As far as nutrients go, Portobello mushrooms are packed with protein and fiber. They also have a moderate amount of potassium, phosphorus, and Vitamin B (Niacin and Folate).
When it comes to preparing Portobello mushrooms you can cook them any which way you like. You can marinate them, grill them, fry them, roast them, sauté them, use them in stews and more... You can either use them in recipes as an added ingredient or you can have them as the star ingredient by topping the mushrooms with other ingredients like veggies, cheeses, and sauces. The possibilities are endless.
I love cooking Portobello mushrooms and enjoy eating them too. One of my recent recipes is roasted Portobello mushrooms with leek and tomato. It is easy to make, doesn't take a lot of time to prepare, and tastes oh so good. But don't take my word for it. Try it for yourself.
Below you will find this Portobello mushroom recipe along with ingredients, step-by-step instructions and recipe photos. Enjoy!
Roasted Portobello Mushrooms With Leek and Tomato
- 4 Portobello Mushrooms, Large
- Bunch Leek
- 1 Red Beef Tomato, Large
- Olive Oil
- Sea Salt
- Roasted Sesame Seeds
- Parmesan Grano Padano Cheese, Shredded
- Thoroughly wash the bunch of leek, cut into slices, and set aside. Wash a large red beef tomato, dice, and set aside. Add cooking oil to a skillet and fry the leek until tender. Then add the diced tomatoes, sprinkle with sea salt, stir, and cook for a few minutes more.
- Wash the large Portobello mushrooms and pat dry with a paper towel. Remove the stem. Sprinkle both sides of the mushrooms with sea salt and then baste both sides with olive oil.
- Take a deep aluminum foil tray (or a ceramic one), drizzle with cooking oil and add the Portobello mushrooms. Place the tray into a pre-heated oven at 400 F onto the middle rack. Cook the mushrooms for ten minutes. Then flip the mushrooms over and cook for another ten minutes.
- Take the tray out of the oven. Make sure the mushrooms are bottom side up. If they are not flip them over. Then using a spoon or a spatula place some fried leek and tomato on top of each Portobello mushroom. Top with lots of shredded Parmesan Grano Padano cheese. Place the tray back into the oven and cook until the cheese melts. When done remove the tray from the oven. When serving the mushrooms garnish them with roasted sesame seeds and garnish the plate with some dried parsley flakes.
This recipe makes for 4 servings if served as an appetizer.
© 2014 Lena Kovadlo
Blackspaniel1 on May 09, 2015:
Looks tasty from the images.
Angela F from Seattle, WA on August 29, 2014:
Portobellos are one of my favorites too. Bookmarking - must try this recipe soon!
Victoria Van Ness from Fountain, CO on June 04, 2014:
Yum! I love mushrooms and tomatoes and I have always wondered what to do with leeks. :) Nice job!
Lena Kovadlo (author) from Staten Island, NY on June 03, 2014:
Thanks Peggy W. I can't wait to make this dish again. It was so good!
Peggy Woods from Houston, Texas on June 03, 2014:
This really sounds delicious. I love eating mushrooms and this type is such a hearty and meaty tasting one...sans the meat, of course! Pinning this good sounding recipe of yours to my vegetables board.