A simple, 3-ingredient marinade heightens mushrooms’ natural umami for a super satisfying side dish that can be roasted or grilled. Great as a burger or vegan entree too!
For years, my dad avoided mushrooms, claiming they were “tasteless.” In their raw form, I’ll let this statement slide. After all, uncooked mushrooms are over 90% water and the texture is a little spongy.
But coaxing the excess moisture out through sautéing, grilling, or roasting will concentrate mushrooms’ natural umami compounds while also releasing amino acids that create more umami. With a lower water content, the texture changes too. The result is often described as meaty, savory, rich, and depending on the mushroom variety, sometimes earthy, nutty, and even buttery.
The following recipe borrows from my much-loved A Third – A Third – A Third Chicken, combining equal parts lemon juice, olive oil, and soy sauce, for a simple marinade that infuses savory, salty, and bright flavor into portobello mushrooms.
The portobellos’ large size and meaty, satisfying texture once cooked makes these mushrooms equally suitable as a plant-based entree as they are a side dish paired with chicken, steak, pork, and more. Chopped or sliced, leftovers can be stirred into pasta, rice, and salads, where they will naturally enhance the flavor of these dishes.
To remove the gills or not?
It’s really a matter of personal preference. Mushroom gills are completely edible, but many people find them unappealing. Gourmet-trained chef (and Emily’s stepbrother) Ben Levy says to remove the gills for any dish where the portobellos are mixed with other ingredients, “because they turn stuff black.” He skips this step if they’re being served on their own.
For my part, I usually remove the gills but skip it if time is tight.
The marinade:
Based off my Essential Marinade (also known as “a third-a third-a third marinade” because it consists of equal parts of three basic ingredients), this mixture couldn’t be easier or more flavorful.
The lemon juice, soy sauce, and olive oil combination is poured over the mushrooms (I use my hands to rub it all over) and really enhances the mushrooms’ savory flavor. The marinade is also a must for grilled chicken, vegetables, salmon, shrimp, and flank steak!
A soak time of 15 minutes is all you need. A little longer is fine, but I tend to not go more than an hour or so. The excess marinade is then drained before cooking.
When grilling, I reserve the marinade and baste once at the end for a touch of extra flavor and a glossy finish. Rest assured, it won’t be a dealbreaker if you skip this step.
When cooking in the oven, I never baste the portobellos, because the released liquid doesn’t drain off as it does on the grill. Short of burning them, there’s virtually no chance the mushrooms will dry out. They are consistently tender and juicy.
How to serve the portobellos:
We usually enjoy the portobellos as a side dish; they complement the likes of roasted and grilled chicken, turkey, pork tenderloin, and all things beef quite well. Their hearty flavor will also stand up to more flavorful fish (think salmon, tuna, and mackerel) yet will add oomph to milder varieties (like flounder, cod, and tilapia). That said, portobellos offer a worthy plant-based main dish, and can also be chopped or sliced and mixed into pasta, rice and other grain dishes, salads, and more.
Additionally, whether grilled or baked, the portobellos make a hearty and flavorful plant-based burger. Details, including my favorite toppings, can be found in this Portobello Mushroom Burger recipe post.
Cheese or no cheese?
I usually reserve cheese for the burgers, but you could absolutely add it when serving the mushrooms bun-less. Herby Boursin cheese is a lovely complement, as are Gruyere, Fontina, Smoked Gouda, and Swiss. Depending on what you have on hand, Colby, Monterey Jack, sharp cheddar, and Provolone will not disappoint either.
When adding cheese, you’ll want to put the cheese in the cavity of the mushroom towards the end of cooking time, making sure all moisture is drained away first. If you put the cheese on the domed side of the mushroom, it will slip off as it melts!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Roasted or Grilled Portobello Mushrooms
Ingredients
- 4 portobello mushrooms caps (I purchase large ones, as wide as a hamburger bun, when possible)
- 2 tablespoons (30ml) low-sodium soy sauce or gluten-free tamari
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 2 tablespoons (28ml) olive or avocado oil
Instructions
- Use a paper towel to gently rub the portobello mushrooms to help remove any dirt and trim the stem if it is prominent. With a soup spoon, scrape out the gills and discard. Arrange the portobellos in a glass baking dish with the stem-side facing up. (You could also use a large, zip-top bag.)
- In a small bowl, stir together the soy sauce, lemon juice, and olive oil. Use a spoon to pour the mixture over the mushrooms, and then use your hands to rub the sauce on the outside of the mushrooms too. (If using a zip-top bag, seal, and gently move around to coat them in the marinade.)
- Let the portobellos marinate for 15 minutes or so, and then preheat the oven to 400ºF. (See notes for grilling option.)
- Drain off the excess marinade and place the mushrooms, stem-side up, on a lightly greased or sprayed baking sheet. (You may line with foil or parchment for easy cleanup.) Roast the mushrooms for 15 minutes, and then flip them over (before flipping, I pour off any accumulated liquid – mushrooms emit a lot) and bake for an additional 10 minutes or until the mushrooms are tender.
- Drain off additional liquid as needed. Serve as a side to your favorite proteins, as a vegan main dish, in a bun with favorite burger toppings, or chop and stir into cooked pasta dishes, grains, salads, etc.
- Storage: Leftover mushrooms may be stored in an airtight container in the fridge for 3-4 days.
Notes
- To grill the portobellos: Follow the same instructions but cook on a grill that has been preheated to medium. Start with rounded side down, grilling for 5-7 minutes, depending on thickness, until lightly browned. Flip and cook on the other side for about 3-5 minutes more. (It’s tough to overcook the mushrooms; they won’t be dry as they are naturally very high in moisture. You just don’t want to burn them with too much direct heat. More than focusing on time, I look for nice grill marks and deep golden color.)
- If you’re a sauce person: Make a simple, complementary sriracha mayo by mixing 1 tablespoon (15g) sriracha with ¼ cup (52g) mayonnaise. If you prefer less spice, you may wish to start with 1-2 teaspoons of sriracha—and you can always add more mayo or sriracha to taste. The flavored mayo tastes great when serving as burgers, too, and if you make a bigger batch, leftovers will keep in an airtight container in the refrigerator for quite a few weeks.
- Smoked Paprika Aioli is delicious on the portobellos too.
- Adding cheese: I usually reserve cheese for the burgers, but you could absolutely add it when serving the mushrooms bun-less. Herby Boursin cheese is a lovely complement, as are Gruyere, Fontina, Smoked Gouda, and Swiss. When using, put the cheese in the cavity of the mushroom towards the end of cooking time, making sure all moisture is drained away first. If you put the cheese on the domed side of the mushroom, it will slip off as it melts!
- For more tips and complementary toppings when serving as burgers, look at the Portobello Burger post.
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