Mushroom Monday – Portobello

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Recipe from Joe Scrizzi

Portobello mushrooms are the same as button mushrooms. Portobello is the adult version of the button varietal and cremini (baby bello) is the teenage form of a portobello. Button mushrooms which are white are considered toddlers, cremini are teenagers and portobello, adult version with a darker cap. As mentioned in a previous article, mushrooms are a blank canvas in the sense of how you marinate and cook with it.

2 Portobello mushroom caps, stem removed, wiped

Olive oil

Balsamic vinegar

Fresh garlic, peeled, whole clove or chopped

Fresh spinach


Parmesan or Romano cheese, shredded/grated

Sun dried tomatoes, packed in oil, drained, patted dry, chopped

Salt & pepper, to taste


There are multiple ways of prepping these caps. I went a quick and simple way, by removing the stems (save for later use), gently wiping top with a damp paper towel to remove any dirt.

Add 1 T of olive oil and 1 T of butter to a medium saucepan, add 4 garlic cloves and cook until they start to sizzle. Add 2 handfuls of fresh spinach, stir to coat and cook down to reduce by half.

Meanwhile, drizzle olive oil, balsamic vinegar, salt and pepper generously over both caps (gill side). Refrigerate 15 mins or until spinach is cooked down.

At this point you can bake at 350deg. F. for 15 mins. or place on low to medium grill (as I did). I keep the grill lid partially open as not to overcook/burn the tender caps. Grill rounded side down first, so the marinade can steam within the gill area (infusion process). Once the caps start to reduce a bit, carefully flip over. Admire the grill marks for a good sear. Once you flip the cap back over, top with roasted garlic cloves, spinach, (sundried tomatoes). Cover to heat through. Garnish with grated cheese and Enjoy!



Mushroom caps are very versatile in many ways. Marinated and grilled just as is. Sliced thick (steaks), serve over pasta or plated with veggies for a meatless option, Used a pizza crust, endless possibilities.

This didn’t come out very photogenic, however it was damn tasty and made 2 meals.