Simple Sautéed Portabellas

This mushroom recipe is a wonderful substitute for a meat-based entree. Portabella mushrooms are relatively new to the culinary world. These matured cremini mushrooms, originally imported from Italy, were discarded until the 1980s because they were thought to be over-grown. 

The size of portabella mushrooms allows for a variety of uses; you can find them grilled, stuffed, sautéed, and baked. They have a rich, earthy flavor, and their thick, hearty texture allows them to serve as a fulfilling stand-in for meat. 

This recipe is super simple and delicious! Mushroom lovers will appreciate the flavor; strong without being overpowering. 

Tips: When cooking portabella caps, you do not need to remove the gills underneath unless you plan to stuff them. The gills produce a dark liquid, which doesn't alter the taste of your dish, but may alter the appearance. If you do not want to stain your food, you can easily remove them. Look for portabellas that are firm. Avoid the selection if it is slippery with a moldy smell. Before use, wash gently then pat dry with paper towels.  

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Simple Sautéed Portabellas

Prep Time: 10 Minutes   |   Cook Time: 8 Minutes   |   Total Time: 18 Minutes

Serves 4

Ingredients: 

• 4 Portabella Caps, Sliced
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 Large Yellow Onion (sliced thick) 
• 2 Cloves Garlic, Minced
• 1 tbsp Dried Oregano
• 3 tbsp Freshly Grated Parmesan Cheese
• 3 tbsp Freshly Grated Asiago Cheese
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet. Be careful not to burn garlic! 

2. Add mushrooms, onions, and oregano to the skillet. Stir occasionally, cook until mushrooms are soft and darkened on both sides and onions are dark around the edges (onions should not be cooked until translucent or mushy). 

3. Remove from heat, drizzle with olive oil and season with sea salt and pepper. Sprinkle with cheeses and serve while hot.