Portobello mushrooms are incredibly versatile. You can use them in various dishes as add-ons, but this portobello mushroom recipe features it as the main ingredient. The best part? It’s quick to make in just under 20 minutes, so if you’re having one of those lazy nights, this dish would be perfect for you.
Meal: Lunch, Dinner Cuisine: Asian
Preparation time: Cooking time: Total time: Yield: 2 servings
Ingredients
170g of portobello mushrooms, sliced
Olive oil (for drizzling)
¼ tsp of salt
¼ tsp of black pepper
30ml of sesame oil
¼ tsp of white wine vinegar
2 green onions, chopped
1 tbsp cilantro, minced
½ ginger, minced
½ tsp of red pepper flakes
1 Fresno chilli, sliced
1 tsp of toasted sesame seeds
Equipment
An oven
1 baking sheet
1 bowl
Directions
Preheat the oven to 220°C.
Place the sliced portobello mushrooms on a baking sheet and drizzle with olive oil.
Season the mushrooms with salt and pepper.
Roast the mushrooms in the oven for 15 minutes or until tender.
Remove from the oven and set aside.
In a bowl, combine sesame oil, white wine vinegar, green onions, cilantro, ginger, red pepper flakes, and sliced Fresno chillies.
Add the roasted mushrooms into the bowl and toss until well incorporated.
Transfer to a platter, garnish with toasted sesame seeds, and serve!
Keeping Extras
If you’ve made this portobello mushroom recipe and have extras left over, you can store it in the freezer for eight months. Let it cool at room temperature, transfer it to an airtight container, and pop it into the freezer.
Missing some ingredients?
Want to cook but need to get groceries? Check out pandamart’s extensive selection of fresh ingredients and produce. Order portobello mushrooms, olive oil, and Fresno chillies, and our riders will deliver them to your doorstep in just 20 minutes.
