Generously-sized portobello mushrooms are wonderfully meaty, and they add a boost of umami to everything from burgers to pasta. These baked portobello mushrooms are packed full of delicious veggies and bake up delicious. You can prepare the mushroom ahead of time and place in the oven to reheat. I put the mushrooms in a disposable pan and covered with aluminum foil. Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.

Add the cheese immediately after taking off of grill while still hot. We've taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

Flip them, fill the caps with the Gouda, and strategic alliances continue to bake until the cheese is melted, 2 to 3 minutes. This sautéed portobello mushroom recipe is so delicious, you won't believe how easy it is to make. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

Marinate the mushrooms for 30 minutes, flipping them a few times throughout. 2. On prep surface, brush olive oil generously onto top and bottom of mushroom caps. Grill the Portobello Mushrooms. 2 Chop the mushrooms and shallots: Remove the stems from the portobello mushroom caps.

Taste and add more salt and pepper if you like. Combine minced garlic, olive oil, balsamic vinegar, salt and pepper in a small dish. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Sprinkle the mushrooms lightly with salt and pepper. Preheat grill plates, a grill pan or a bbq on medium heat.