Portobello Mushroom Caps – Sliced – Sauteed – Cheese on Top – Delicious and Quick –

Portobello MushroomsI like simple side dishes, and this is one we really enjoy, Portobello mushroom caps sauteed in olive oil and topped with grated cheddar cheese. Portobellos have a bold flavor. Not only are they delicious, but they are a rich source of selenium, copper, niacin, and are one of the few natural sources of vitamin D. They even provide some protein and are low in calories. I really appreciate their low-calorie feature.

Portobello Knife SharpenedNotice that these are huge mushrooms. Baby Portobello mushrooms are also tasty, but this recipe demands the big ones. This package contains only the caps, which will work fine. I am using only one mushroom for today’s meal. I slice it after sharpening my knife. The mushroom is tender, and a knife that isn’t sharp may break them up. I want them intact.

Portobello and cheesePlace the sliced mushrooms in a skillet with hot oil (I use olive oil). Saute them just until they are tender, not long, turning as necessary to avoid over-browning. At the end, add the grated cheese on top of each mushroom slice. Covering with a lid will help the cheese to melt quickly.

Portobellos with CheeseServe and enjoy!

Notice the difference in the presentation between this dish of Portobellos (left) and the next (below). I used packaged grated cheese this time, which changed the way the cheese melted. When I used a block of cheese, which I grated myself, the cheese melted into a shiny, attractive finish (below). I usually do not buy cheese already grated. The variation is probably owed to the potato starch that is added to the package of grated cheese to keep it from sticking together in a lump.

Portobellos earlier versionWe had catfish today, but no tomato or cucumber. We had leftover broccoli cheddar soup and raw sugar snap peas. We always enjoy Portobello mushrooms prepared this way. The cheese had a great taste today and the day this photo was taken. The potato starch didn’t hurt the flavor. It only slightly caused its presentation to be less than desirable.

About Carol Ann Ritchey

Life is good because God is good.
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2 Responses to Portobello Mushroom Caps – Sliced – Sauteed – Cheese on Top – Delicious and Quick –

  1. Mix egg, Italian bread crumbs, canned crab meat into paste to stuff caps. Sprinkle mozzarella or any other fav and bake. You may saute first as you have done or par boil a bit must mix in olive oil too.

    My phone number is Miami 305-974-0248. I’ll bring Italian Wedding cake for dessert.


    • Your Portobello recipe sounds delicious. I’ll have to try that. I’m sure Steve will like it. Do you use canned crab meat or will I have to learn how to cook crab? I bought a can of pink salmon to make old-fashioned salmon patties. Steve has never had them. I’d like a sauce to go over the patties. Maybe Alfredo, but not. Any good sauces? This is a long way to travel for a dinner party. Ha! We are in AZ. I miss Florida. I was in Orlando for 19 years. Blessings to you, Carl…


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