The portobello, also known as portobello mushroom, is a variety of edible fungus that has gained popularity in gastronomy for its intense flavor and meaty texture. Native to Europe, this mushroom is widely cultivated in various regions, and in Latin America it is appreciated with different names depending on the country. For example, in Mexico it might simply be called "large mushroom" or "portobello," while in countries like Argentina and Chile its original Italian name is maintained due to European culinary influence. This variety is ideal for grilling, as its size and firmness allow it to be roasted without falling apart, offering a healthy and tasty alternative for those seeking a vegetarian option or a different side for meats.
Grilled portobello has become a favorite recipe in many homes and restaurants, thanks to its versatility and ease of preparation. Its texture, similar to that of meat, makes it perfect for those who enjoy hearty dishes but with plant-based ingredients. Furthermore, its flavor is enhanced with fresh ingredients like bell peppers and cheese, which perfectly complement the dish.
How to prepare Grilled Portobello
Clean the portobello cap and cut the stem close to the cap, then chop the stem.
Gently heat the olive oil in a skillet, then add the bell peppers (green, red, yellow, and orange), the onion, and the chopped stem, sauté everything together until just tender, remove the peppers and set aside for a moment.
Use a pastry brush dipped in the flavored olive oil that remains at the bottom of the skillet to oil the portobello cap. Then, with the top side of the cap facing down, place all the peppers and the sautéed mixture on it.
From the underside of the cap, transfer the portobello to the grill and cook for about 3-4 minutes.
Place the provolone cheese on top of the peppers and grill it until it melts evenly.
It really is a delicious dish; even I like it, and I'm a confirmed carnivore! Vickie.
