Mushroom Madness

The kids set and ready to roll at 5 a.m.!

Today we roll back in from our big family road trip (regional recipes to come!). We’ve toured around for the past couple of weeks and had a wonderful time. That said, we’re all ready to be home. So while we get ourselves back in the groove of “real life” here’s another Portabello mushroom recipe for ya. This one is my favorite!

Our weeknights can get awfully hectic around here. Fortunately it’s a little less crazy in the summer, but not by much. And with all of this international and regional cooking it’s nice to have a meal that doesn’t pack on the calories, but still offers wonderful and savory flavors. I came across this recipe years ago in a Mayo Clinic e-health newsletter. Portabellos with Provolone is an easy dish that’s great for a meal if you’re looking for something light, but can also be served as an appetizer.

It’s very easy. Start with a few fresh portabellos, brown sugar, garlic, rosemary and balsamic vinegar.

Put all the ingredients into a sealable bag to marinate for about 10 minutes. Then add everything to a greased baking dish.

Start the broiler and place the portabellos about 4 inches from the heat source. Cook each side for about 2-3 minutes. Then remove and add a slice of provolone cheese to each mushroom cap. Place the dish back in the oven and broil for another minute or so, until the cheese is melted and bubbly.

The portabellos are then ready to serve. They are cheesy, sweet and savory. The flavors are wonderful, and for dad and I a filling meal on a weeknight. Mr. N and Miss A, however won’t touch this one. It’s got mushrooms, which may as well be beets. So while dad and I dine on these, the kids usually get a provolone grilled cheese sandwich – equally as cheesy and flavorful with a little butter, rosemary and garlic used on the bread. Maybe one of these days, they’ll learn to love portabellos; and if not, more for dad and I.
Print this recipe: Portabellos with Provolone

42 thoughts on “Mushroom Madness

  1. A_Boleyn says:

    I’m amazed the little ones are up at that time of the morning. Sometimes I’m just going to bed at 5am during the summer. 🙂

    Mushrooms … yummy especially ones that you’ve picked yourself though you have to know what you’re doing I guess.

    I usually just use the plain button mushrooms for beef stroganoff and on top of home made pizzas, or in Chinese stir frys. The only time I made portabellos, marinated them, I think, I ended up throwing them away without even tasting them. I left the gills in, they looked weird, I tried scraping out the gills after baking and then just pitched them. I don’t know what I was thinking.

    Like

    • ChefMom says:

      LOL! They do look kind of strange. Covering them with cheese is helpful though. 😉 Oh the kids are both early risers – Mr. N more than Miss A. He’s always been up at the very crack of dawn. Fortunately for me, Mike handles early mornings. I’m happy to handle the late nights and 3 a.m. “nightmares” and whatnot. I just can’t handle early mornings.

      Like

  2. Caroline says:

    Oh yum! These look so delicious, Kristy. That provolone on top looks heavenly. This is even coming from the girl who used to hate, and I mean HATE, mushrooms. Guess I’ve grown up a bit. 😉

    Like

  3. Kay aka Babygirl says:

    I’m not a big fan of portebellos but these look absolutely delicious. You always do a great job with your recipes Kristy. And a family vacay is always the way to go.. so take your time and get back into the swing of things. The kids looked like they had a blast. And like Lisa, I also voted. Good luck!

    Like

    • ChefMom says:

      Thanks Kay! We all had a wonderful time! So many memories. I’m thinking it’s going to take me a week or so to feel back in the groove. Never fun to get back to work after a vacation. Things always seem to pile up while I’m away. LOL. Thanks for voting too! 🙂

      Like

  4. Lisa {Smart Food and Fit} says:

    Glad you got to go on a family get away. This recipe looks so delicious and best part so simple and quick. I’m trying to get back into the groove of things now that my m-i-l is back in FL. Have a great day Kristy. Oh, I voted for you for your Babble Award! Good Luck, I had votes last year, this year I haven’t pushed it. 🙂

    Like

  5. sheila @ Elements says:

    Looks wonderful! I love portobello mushrooms but for some reason, they really hurt my stomach after I eat them. I’ll eat them occasionally but I try to skip them because they set on my stomach like a rock. 😦

    My husband and I took a 2 week road trip last year with my folks, and it was a wonderful experience, but like you…it was great to be back home. 🙂

    Like

    • ChefMom says:

      We just love road trips. I took them a lot with my parents when I was a kid. Then when Mike and I met we kept the tradition going. Mr. N is a regular little road warrior. He travels so well – always has. Miss A travels well too, but this time was just a bit too long for her. 😉

      Like

  6. thecompletecookbook says:

    Ooh yummy – what a great idea – never thought of using balsamic and sugar before – what a fabulous flavourful meal, although Pete and I would probably have a toasted cheese on the side too.
    Looking forward to hearing all about your trip.
    🙂 Mandy

    Like

  7. spicegirlfla says:

    This looks really, really good! As I’ve said I can’t eat mushrooms, but a friend of mine was just asking me for an easy recipe for portabellas…so great timely post and I’ll be sending her this link asap!!!

    Like

  8. Charles says:

    Mr N and Miss A look way too awake for that hour of the morning. Are you quite sure they’re not secretly cyborgs or something? I’d be a wreck… well, I’m a wreck whenever I wake up to be honest, whether it’s 7am or 2pm :p

    Great idea, to marinate the mushrooms with balsamic vinegar… and the cheese at the end… mmmm!

    Like

    • ChefMom says:

      Oh I wish I could say it was just the excitement of vacation that had them up that early. Unfortunately for us they are always early birds. First day home from vacation today and Mike and I were really hoping (and expecting since they are both exhausted) that they’d sleep in a bit today. Nope…5 a.m. Sigh. It’s way too early. Fortunately hubby let me sleep in though. Love him for that!

      Like

      • Charles says:

        5am?! Oh my… and I complain when I have to drag myself out of bed at 8.15 for work 😀 I guess at least it’s a pretty reliable alarm clock… and an interactive one too. I’m terrible – I usually sleep through any alarm I have, so with a kid or two bouncing up and down on your feet and smacking you on the head with a bouncy ball I guess I’d be up and about pretty fast 😀

        Like

        • ChefMom says:

          LOL! It’s amazing how much earlier I get up since having kids. Fortunately for me, Mike is a morning person, so he usually gets up with them and I stay in bed until 7:30. I will forever be grateful for that. 🙂

          Like

          • Charles says:

            Meant to say – I made this! I couldn’t remember the recipe as I was in England, at my parents’ at the time so it ended up being slightly different. I shook the portobello ‘shrooms up in olive oil and loads of balsamic vinegar and let them infuse for a bit, poured it all into a pan and reduced the balsamic vinegar down for a bit and then threw in some butter and sliced scallions (green parts only, not the white) and cooked until soft. It was SO good! Thanks so much for the idea!

            Like

            • Kristy says:

              Oh yay! I’m glad you liked it. Butter and scallions sound like wonderful additions. I’m going to try them next time. 🙂 Thanks for letting me know. Have a good one and I hope you had a great trip.

              Like

Thank you for commenting!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s