Portobello Mushroom

Buckle up, our friends, because we're about to drop some next-level, game-changing, mind-blowing deliciousness on you! First off, if you thought we were done creating new recipes using our gyro spit you need to check yourself, because we're just getting started . After perfecting our classic Greek Chicken Gyros and our High Protein Chicken Gyros we found myself staring at our spit thinking What else can we throw on this bad boy? And then it hit us: MUSHROOMS!

Now, let us tell you something… we LOVE roasted mushrooms. Like, borderline obsessed. So when we slathered these Portobellos in an olive oil Parmesangarlic and parsley mixture, then slow-roasted them on the spit, the results were next-level. Think tender, juicy, gyro-style mushrooms that are a dream for vegetarians—or honestly, anyone who just wants to experience perfectly cooked and seasoned mushrooms.

Fam, we are NOT joking—this might be one of the best things you ever make. And here’s the best part: NO ONE on the internet has done this before. Mmmmm-hmmm – this is a Modern the cook original!

So take our word for it, trust the process, and get ready to fall in love with Portobello Mushrooms. This recipe is an absolute must-make.

What stands out

Fresh, bright parsley, savory Parmigiano, and robust garlic elevate the rich umami flavor of large portobello mushroom caps in this first-of-its-kind recipe. Instead of baking or pan frying, these mushrooms are layered on a Vertical Spit and roasted with a splash of white wine in the pan for extra flavor. (Don’t forget to pour a glass of vino for the chef too). Roasting the mushrooms on a spit creates an unforgettable texture that is golden and crisp on the outside juicy and flavorful on the inside. And the presentation is just as fabulous! Impress your guests with your carving skills and serve them gyro-style with a Greek salad, warm pita, and tzatziki. Or keep it simple with a slice of grilled sourdough brushed with olive oil and a cool, crisp glass of white wine. Cheers!

How to Prepare

Preheat the oven to 425F (220C).

Next, mix the olive oil, grated Parmigiano cheese, garlic, and parsley. Feel free to measure with your heart as you can’t mess this up.

Take the Portobello mushrooms and brush the tops and inside with the olive oil and Parmesan mixture. You can also use your hands if you feel like it’s easier.

Once the mushrooms are coated, take the Vertical Spit and oil it up with a little bit of olive oil. Thread on each mushroom through (stem side down) and arrange them on top of each other.

Pour a little bit of wine (or broth) to the bottom of the baking dish and bake until the mushrooms are cooked. Mine take anywhere from 20-30 minutes depending on the size.

Once baked, take a knife and slice off the spit (just like a gyro) and sprinkle the mushrooms with a pinch of salt if needed. Enjoy!

Kitchen tip

Add a little bit of white wine, broth, or water to the bottom of the dish so that it doesn’t burn.

Portobello Mushroom Variations and Substitutions

1. Marinate the mushrooms for 15-30 minutes in the mixture of olive oil, garlic, Parmigiano, and parsley to absorb all of those flavors before adding to the spit.
2. Use a spoon to scrape the gills off the mushrooms during the prep phase if you prefer a smoother texture.
3. Feel free to use as much garlic and parsley as you like. Measure with your heart.
4. You can use other fresh herbs in this recipe! Tarragon adds a little brightness and pairs beautifully with the Parmigiano, garlic, and white wine. Be sure to pour a glass for the chef, too!
5. If you’re alcohol-free, use a rich, flavorful broth instead of wine in this recipe.

Portobello Mushroom Tips For Success

Here are some pro tips to guarantee your Roasted Portobello Mushrooms turn out every time!

• Choose the right mushrooms: Bigger is better! Go for large, firm Portobello mushrooms with smooth caps—no shrivelled or tiny mushrooms, please!
• Clean the properly: Mushrooms LOVE water (like a sponge), but that’s exactly why you don’t want to soak them. Instead, wipe them down with a damp paper towel to remove dirt. If you must rinse, do it fast and pat them dry immediately.
• Let that marinade marinade: Mushrooms are like flavor sponges! Let them soak up all that garlicky, herby, cheesy goodness for at least 15 minutes before roasting.
• Rest before serving: Hot mushrooms straight out of the oven are like molten lava. Let them rest for 5 minutes before slicing so the juices can redistribute—otherwise, you’ll lose all that goodness!

Serve it with

• Create a take on vegan gyros with warm pita and our Tzatziki Recipe.
• Enjoy with a Greek Feta Salad and a warm baguette.
• Serve alongside these crispy Parmesan Smashed Potatoes.
• Portobello mushrooms and this flavorful Caramelized Onion Pasta are a match made in heaven.
• Keep it simple with a slice of grilled sourdough and a cool, crisp glass of white wine. Cheers!

Questions

Can we meal prep Portobello mushroom gyros in advance?

You can, but reheating mushrooms can be tricky. Store them in an airtight container in the fridge for up to 3-5 days. When reheating, avoid the microwave as it may result in a slightly rubbery texture. Your best bet is to reheat in a pan with little oil or butter, in the oven, or in your air fryer. Be sure not to overcrowd the mushrooms.

How do we clean portobello mushrooms?

Mushrooms absorb liquid like a sponge, so avoid rinsing them in water. Use a mushroom brush or a damp cloth (or paper towel) to remove any excess dirt.

Do we need to remove the gills before cooking?

It’s up to you! Some people like the earthy flavor of the gills, and others aren’t fans of the texture. You can use a spoon to scrape the bottoms of the mushrooms to remove the gills if you prefer a cleaner look.

How do we prevent the mushrooms from becoming soggy?

Make sure to pat the mushrooms dry after cleaning them or clean them with a dry brush. Be sure to roast them with the gills down so any excess moisture can drip into the pan.

Should we marinate the mushrooms before cooking?

Yes, yes, yes! Soak the mushrooms for 15-30 minutes before cooking in a mixture of olive oil, garlic, Parmigiano, and parsley to absorb all of those flavors.

How do we know when the mushrooms are done cooking?

The mushrooms are done cooking when they’re golden brown on the edges and fork tender on the inside.

Ingredients

Makes 4 servings

• 5 Portobello mushrooms
• ¼ cup olive oil
• 2 tablespoons Parmigiano Reggiano Cheese, measure with your heart
• 5 garlic cloves, minced
• 2 tablespoons parsley, fresh and chopped
• ½ cup white wine, or broth
• 1 pinch salt, after they bake

Equipment

• Vertical Spit Canada
• Vertical Spit USA
• Garlic Press
• Measuring Cups + Spoons
• Mixing Bowls

Method

1. Preheat the oven to 425F (220C).
2. Next, mix the olive oil, grated parmigiano cheese, garlic, and parsley. Feel free to measure with your heart as you can’t mess this up.
3. Take the Portobello mushrooms and brush the tops and inside with the olive oil and Parmesan mixture. You can also use your hands if you feel like it’s easier.
4. Once the mushrooms are coated, take the Veritcal Spit and oil it up with a little bit of olive oil. Thread on each mushroom through (stem side down) and arrange them on top of each other.
5. Pour a little bit of wine (or broth) to the bottom of the baking dish and bake until the mushrooms are cooked. Mine take anywhere from 20-30 minutes depending on the size.
6. Once baked, take a knife and slice off the spit (just like a gyro) and sprinkle the mushrooms with a pinch of salt if needed. Enjoy!

Kitchen notes

• Marinade: Marinate the mushrooms for 15-30 minutes in the mixture of olive oil, garlic, Parmigiano, and parsley to absorb all of those delicious flavors before adding to the spit.
• Mushroom Prep: Use a spoon to scrape the gills off the mushrooms during the prep phase if you prefer a smoother texture. Use a dry brush or cloth to clean the mushrooms.
• Herbs: Feel free to use as much garlic and parsley as you like. You can also use other fresh herbs, like tarragon or basil, in this recipe.
• Wine Substitution: If you’re alcohol-free, use a rich, flavorful broth instead of wine.