Portobellos (or Portobella) are a large or mature crimini mushroom. The taste is mild and so very versatile. They can be grilled, sautéed, roasted, and/or fried. They are quite large and when cooked the texture is tender with a slight firmness. Vegetarians and Vegans love these fungal beauties because they make a scrumptious alternative to meat. As a matter of fact some vegetarians/vegans don’t like them because their texture reminds them too much of meat.
Want to hear something creepy? Some fungi are single-celled organisms (like yeasts), and Fungi are more closely related to animals than to plants. Don’t worry they are not animals and they aren’t being harmed when picked or eaten. Did anyone have a mental picture of Tool’s Disgustipated song after reading this? You know the part where the carrots cry because tomorrow’s harvest means a carrot holocaust. Hallelujah! Let the rabbits wear glasses! After I heard that song I didn’t eat carrots for a month. I’m getting side tracked but don’t worry you won’t be hearing mushrooms screaming with terror as they are being harvested or cooked. Or will they…mwahahaha.. Just kidding you can read all about mushrooms and fungus here and here.
As a pescetarian, with a love of vegan food, I can tell you that portobellos taste fantastic. My husband will also attest to their phenomenal taste. As a matter of fact it was he who told me all about portobellos. The first time that I bit into one I was in foodie orgasmic heaven. The next day and one after that I ate more portobellos.
Back to reality. If you like mushrooms for sure you’ll love these too. Besides the great taste, Portobellos are very low in calories and fat but will still leave you feeling full. By grilling them and only using a small amount of a healthy oil (like olive oil) the calories and fat content for this meal will stay low. They also contain selenium, copper, potassium, iron, magnesium, calcium and zinc. And to top all of that grilling a Portobello makes a very quick, hassle free meal. Aren’t they just awesome?
Grilled Portobello Steaks
- one large portobello mushroom cap per person
- one Tablespoon of olive oil
- 1-2 green onions sliced
- 2 onions thinly sliced
- fine sea salt to taste
- ground black pepper to taste
- granulated garlic
- one Tablespoon of olive oil
- Cut the stems off the mushrooms, either discard or grill alongside the caps. Gently rinse the Portobellos and set aside to drain off excess water. In the mean time heat the grill. Rub the Portobellos with a little bit of olive oil, salt, ground black pepper and granulated garlic to taste. Place on hot grill. Grill on one side for 10 minutes then flip over and grill for another 5 minutes. The grilling time will depend on how large and thick the Portobellos are. Once cooked they should be soft and tender.
- While the mushrooms are grilling saute the green and yellow onions until soft and translucent. Season with a little salt and ground black pepper. Turn heat off and set aside.
- Once the mushrooms are cooked through serve with sauteed onions and baked potato or any other vegetable as desired.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…