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Italian Seasoned Portobello Mushrooms

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Italian Seasoned Portobello Mushrooms

This seasoned mushroom recipe is great served as its own dish or used as a topping for pasta or as a filling for lasagna.
Course: Main Course, Side Dish
Keyword: Dairy-Free Option, Easy–now you’re cooking, Entertaining, Gluten-Free Option, Make-Ahead Option, No Salt or Low Salt, Vegan Option, Vegetarian Option
Servings: 4

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

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Ingredients

  • 1/4 cup diced red onion
  • 2 cloves garlic (minced)
  • 12 ounces portobello mushrooms (chopped)
  • 3 ounces fresh spinach
  • 1/4 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1/8 teaspoon paprika
  • 1/4 teaspoon salt (optional)
  • 1/16 teaspoon cayenne
  • 1/16 teaspoon allspice

Instructions

  • Cook onion in oil over medium heat until it begins to soften. Add garlic and stir briefly. Add mushrooms and cook over medium heat until mushrooms are cooked, stirring occasionally.
    Italian Seasoned Portobello Mushrooms Cooking
  • Add spinach and cook and stir until spinach is wilted.
    Portobello Mushrooms Cooking with Spinach
  • Mix remaining ingredients in a small bowl and stir them into the mushroom mixture. Simmer on low heat 10 minutes, stirring occasionally.
    Seasoned Portobello Mushrooms Cooking

Notes

The mushrooms will release water as they cook, and that is likely all that you need.  During the last ten minutes of simmering the dish, if it becomes too dry and sticks to the pan, add a little water.
I like this recipe with 1/4 teaspoon of salt, but it has lots of flavor without salt for those who are limiting salt intake.
I originally created this recipe when I was serving Italian sausage to a group. I prepared a bit of Italian Seasoned Portobello Mushrooms for the guests who didn’t eat sausage.  The mushrooms were so popular that now I make Italian Seasoned Portobello Mushrooms with all of my guests in mind.
Italian Seasoned Portobello Mushrooms are great as a separate dish, as a topping for pasta and as a filling for lasagna.
Consider using leftover mushrooms for an easy and healthy entree.  You can quickly cook a serving of whitefish in pan with a bit of oil, and top it with Italian Seasoned Portobello Mushrooms.  I like to sprinke the fish with a bit of lemon and pepper before cooking it.
Whitefish with Italian Seasoned Portobello Mushrooms

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