Portobellos are a favorite of the carnivorous foodie.
They’re super easy to cook and can be eaten as a snack, but they’re also an amazing dish for the grill.
And while you can use fresh or frozen mushrooms, it’s important to use the freshest you can find.
We’re here to help you find your next delicious treat!
Here’s how to cook the perfect portobellini.
Cook the mushrooms.
Portobella mushrooms are small, tender and juicy, so they’re easy to prepare.
But you need to make sure they’re thoroughly cooked, and they’ll take about 15 minutes to cook.
To make sure the mushrooms are done, remove the skin and any seeds, then cut into wedges and place on a baking sheet.
The mushrooms will be soft and mushy and will turn golden brown when they’re cooked.
While the mushrooms should be cooked, be sure to scrape the bottom of the pan and stir with a spatula to remove any bits of liquid that may have stuck to the bottom.
You’ll have a nice, crispy layer of mushrooms.
Add the tomatoes and garlic.
You can use garlic, but the amount of garlic depends on how much you use and what you’re using.
A tablespoon of garlic will give you about 1/4 cup of garlic.
So, if you use a teaspoon or less, you’ll have about 1 tablespoon of flavor and about half a teaspoon of salt.
To start, add the garlic to a large pot or Dutch oven, and bring it to a boil over medium heat.
The garlic is now just starting to soften, so add the tomato paste and cook for about 10 minutes.
This will make the sauce more intense and flavorful.
Once the sauce is hot, add in the tomatoes, cook for 1 minute, and stir.
The tomatoes will soften a bit, and you’ll end up with a creamy sauce.
Taste the sauce.
It’s best to add more or less salt depending on how your mushrooms are cooked.
Add in the Parmesan.
The last ingredient is Parmesan cheese.
We recommend a blend of Parmesan, Mozzarella, Gruyere and Parmesan-cheese sauce.
You may use your favorite mozzarella cheese instead of the fresh variety.
When you add all of the ingredients to the pot, you will end up making a thick, creamy sauce that will be delicious in just minutes.
Let the sauce simmer for 15 minutes, then stir the pasta and add it to the sauce to coat the pasta with the sauce and give it a nice crust.
The finished sauce is rich and creamy, and a little tangy, but it’s not heavy or spicy.
If you’re not going to use fresh mushrooms, add a little olive oil to the pasta as it cooks, then sprinkle some salt on top of the pasta.
This should give the sauce a nice crunch.
Enjoy this recipe with a glass of wine!
This recipe makes 2 cups.
To freeze this recipe, place the mushrooms and portobella in the freezer for about a week, then throw in the leftover sauce and freeze it.
To reheat, just dump the pasta into the bowl of a heavy-bottomed skillet or Dutch-oven, add some olive oil, and cook until the pasta is tender and slightly browned on the bottom, then add the portobells and cook again for another minute or two.
Recipe Notes We used about 1 cup of fresh mushrooms for this recipe.
To save time and money, you can also buy the same mushrooms for less.
If using frozen mushrooms or dried, we recommend using frozen whole-pepper mushrooms for a lighter sauce.
The flavor profile is very similar to a traditional Italian sauce, so you can add whatever flavors you’d like.
And, of course, the flavors can be used to top a salad or add a layer of pasta.
Enjoy with a serving of your favorite pasta, or a healthy pasta salad.