I 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.
Notice 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.
Place 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.
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.
We 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.