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Portobello mushrooms

Explore 31 recipes, 9 videos, and more

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Grilled Polenta and Balsamic Mushrooms

Ingredients
  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped (about 1 tablespoon)
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
  • 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula (2 ounces)
  • 8 ounces Parmigiano-Reggiano, shaved
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Portobello-and-Zucchini Tacos

Time:45 mins
Ingredients
  • 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper
  • 4 zucchini, cut into 2-by-1/2-inch sticks
  • 1 red onion, halved and sliced 1/4 inch thick
  • 8 corn tortillas (4 1/2-inch size)
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1 cup cherry or grape tomatoes, halved or quartered
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Grilled Portobello Mushroom Steaks, Part 1

Other Ideas:
Carrots, Chop, Marinate
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Maple-Thyme Roasted Carrots

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Creamy Polenta with Goat Cheese

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Baked Mushrooms Stuffed with Crabmeat

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Portobello Mushrooms and Mashed Root Vegetables

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Pureed Mushroom Soup with Croutons and Cream

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Pureed Mushroom Soup with Sharon Stone

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