Pan-Seared Portobello Mushrooms
Portobello mushroom caps seared in olive oil with garlic, lemon and parsley.
These pan-seared portobello mushrooms are brushed with olive oil, garlic and lemon, then cooked until tender and browned. The source URL says grilled, but its method uses a skillet, so this recipe follows the actual pan method. Wipe the caps clean and dry them well; excess moisture makes them steam. Cook in a roomy pan without moving them too soon, then finish with lemon and parsley for a bright, savoury side. Wipe mushroom caps with a damp cloth and trim the stems. Pat completely dry. Whisk olive oil, garlic, lemon juice, salt and pepper. Brush over both sides of the caps. Warm a large skillet over medium-high heat. Add mushrooms gill-side down in a single layer.
Recipe card
Pan-Seared Portobello Mushrooms
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Clean mushrooms
Wipe mushroom caps with a damp cloth and trim the stems. Pat completely dry.
Season
Whisk olive oil, garlic, lemon juice, salt and pepper. Brush over both sides of the caps.
Heat pan
Warm a large skillet over medium-high heat. Add mushrooms gill-side down in a single layer.
Sear
Cook 4 to 5 minutes per side, turning once, until browned and tender. Cook in batches if needed.
Finish
Transfer to a plate, spoon over any pan juices and sprinkle with parsley.
How to tell when it is ready
Transfer to a plate, spoon over any pan juices and sprinkle with parsley.
Tips
- Wipe mushroom caps with a damp cloth and trim the stems.
- Whisk olive oil, garlic, lemon juice, salt and pepper.
- Warm a large skillet over medium-high heat.
- Cook 4 to 5 minutes per side, turning once, until browned and tender.
Troubleshooting
- If mushrooms release liquid, raise heat slightly and cook until it evaporates.
- If garlic browns too quickly, lower heat and add it after turning the caps.
Substitutions
- Use cremini mushrooms, cooking them in batches.
- Use melted butter in place of some olive oil.
Variations
- Add a pinch of smoked paprika.
- Finish with grated lemon zest.
Serving suggestions
- Serve as a side with rice or potatoes.
- Add to a toasted sandwich.
- Top with crumbled feta.
- Slice over a green salad.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet.
Storage
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet.
Food safety
Clean hands and utensils after handling raw mushrooms; refrigerate cooked leftovers within 2 hours.
Frequently asked questions
How do I keep portobello mushrooms from getting watery?
Wipe them clean, dry well and cook in a single layer in a hot pan. Crowding traps steam.
How should I store pan-seared portobello mushrooms?
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet.
Serve as a side with rice or potatoes. Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet.
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