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Pan Seared Soy Based Portobello Mushroom

Portobellos are meaty and delicious. They lend themselves well to grilling and can be served on a bed of grains, with mashed potatoes, or on whole-grain buns with all the trimmings. Portobello mushrooms are a great source of folate, selenium, and zinc.
  Portobello mushrooms 4 Large
  Red wine/Water 2 Tablespoon
  Reduced sodium soy sauce/Wheat free tamari 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Garlic 2 Clove (10 gm), minced or pressed
  Dried oregano 1⁄2 Teaspoon

Clean the mushrooms and trim the stems so they are flush with bottom of the caps.
Combine the wine, soy sauce, vinegar, garlic, and oregano in a large skillet. Heat until the mixture begins to bubble. Add the mushrooms, top side down. Lower the heat to medium, cover, and cook for 3 minutes. If the pan becomes dry, add 2 to 3 tablespoons of water. Turn the mushrooms over and cook for about 5 minutes longer, until they are tender when pierced with a sharp knife. Serve hot.
Stored in a covered container in the refrigerator, leftover Pan-Seared Portobello Mushrooms will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Side Dish
Mushroom, Vegetable
Looking for a new recipe with Portobello mushrooms? Well here it is! In this video, Katherine shows you how to a simple, pan seared recipe. Well flavored with garlic and oregano, this recipe has just a few basic ingredients. A great vegetable that is a low calorie option and is also known to be a cancer fighter!!

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Pan Seared Soy Based Portobello Mushroom Recipe Video