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Pan Seared Portobello Mushrooms


Cancer Survivor's Guide, Barnard and Reilly---sent in by Eve

A very easy and delicious way to cook portobellos. Serve them whole as burgers, slice them and serve on a bed of grains or mashed potatoes, or dice them and add to a stir-fry. Yum!


4 large portobello mushrooms
30 ml2 T. red or white wine or water (more as needed if the pan gets dry)
30 ml2 T. soy sauce
15 ml1 T. balsamic vinegar
2 garlic cloves, minced or pressed (or more!)
2 ml1/2 tsp. dried oregano (I use a handful of fresh oregano)


Clean the mushroom caps and trim the stems so they are flush with the 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 3 minutes. If the pan becomes dry, add 2-3 T. more water. Turn the mushrooms over and cook for about 5 minutes longer, until they are tender when pierced with a sharp knife. Serve hot.


I like to serve them whole between two slices of bread spread with a little Vegenaise. You could add onion and tomato slices but the portobellos are so flavorful, they really don't need anything else.

Once I sliced the raw mushrooms before cooking, angling the knife to make a diagonal cut (the slices are wider this way.) I cooked them as above and served them over pesto-infused polenta squares----so good!

Major Ingredients: