The Chew: Balsamic Marinated & Pan Seared Portobello Mushrooms Recipes


The Chew: Portobello Mushrooms Recipes

According to Michael Symon, Portobello Mushrooms are the steak of vegetables. Daphne Oz explained that you should never dunk your mushrooms in water. Wipe them down to clean and prepare them. Check out the Portobello Mushrooms Recipes: one Pan Seared with bacon and blue cheese, and a balsamic approach on the grill. (For more Two For One Recipes, check out Roast Beef Two Ways.)

The Chew: Pan Seared Portobello Mushrooms Recipe Ingredients

Bacon and blue cheese are the secret ingredients in Michael Symon’s Portobello Mushrooms recipe. He shared the decadent dish, while Daphne came in with the lighter alternative for portobello mushrooms recipes.


Michael said he doesn’t think you ever need to peel portobello mushrooms, and the only reason to remove the gills is if you are making a sauce, because it can result in a muddy look.

The Chew: Balsamic Marinated & Pan Seared Portobello Mushrooms Recipes

The Chew Two For One episode featured Portobello Mushrooms Recipes, including Pan Seared and Balsamic Marinated Portobello Mushrooms Recipes.

  • 5 Portobello Mushrooms
  • 1/2 lb Bacon, sliced and chopped
  • 2 tbsp Butter
  • 1 Onion, chopped
  • 3 tbsp Flour
  • 2 cups Chicken Stock
  • 3/4 cup Blue Cheese
  • 1/2 cup Milk
  • 1/2 cup Parsley
  • Olive Oil
  • Salt & Pepper

Michael Symon Pan Seared Portobello Mushrooms Recipe Directions

  1. In a saute pan on medium high, cook bacon in olive oil until crisp, around five minutes.
  2. Set bacon aside to drain on a paper towel-lined plate.
  3. Add mushrooms to bacon fat and season with salt and pepper.
  4. Cook for three to four minutes on each side, until golden brown.
  5. Remove mushrooms and set them aside.
  6. Cook onion, seasoning as needed, for up to five minutes, until translucent.
  7. Add butter and bacon, sprinkling flour over the onions.
  8. Stirring throughout, cook for a couple minutes to a sandy consistency.
  9. Pour in chicken stock to deglaze and form a gravy.
  10. Once mixture starts to thicken, add milk and blue cheese.
  11. Cook until it coats the back of a spoon, approximately five minutes.
  12. Add parsley and serve gravy on top of mushrooms.

The Chew: Balsamic Marinated Portobello Mushrooms Recipe Ingredients

Michael’s dish came in at over 400 calories per serving. Daphne Oz made a lighter, healthier version of mushrooms, using shrimp and raisins. Just be careful not to overcook your shrimp!

  • 5 Portobello Mushrooms
  • 1/2 lb Shrimp
  • 1/2 cup Golden Raisins
  • 10 oz Baby Spinach
  • 3/4 cup Balsamic Vinegar
  • 2 tbsp Honey
  • 1/2 cup Olive Oil
  • 4 cloves Garlic (2 smashed & 2 sliced)
  • 1 tsp Chili Flakes
  • Honey Mustard
  • Lemon
  • Olive Oil
  • Salt & Pepper

Daphne Oz Balsamic Marinated Portobello Mushrooms Recipe Directions

  1. In a bowl, combine vinegar, olive oil, honey, and smashed garlic. Season with salt and pepper.
  2. Place mushrooms in a resealable bag and pour marinade over them. Let sit for up to two hours.
  3. Heat a grill to medium high.
  4. Remove mushrooms from marinade and set marinade aside for later.
  5. Season mushrooms and drizzle with olive oil.
  6. Grill for a few minutes per side, until tender. Set aside.
  7. Heat a saute pan on medium high.
  8. Cook sliced garlic and raisins in olive oil for about a minute.
  9. Stir in chili flake. Add shrimp, seasoning as desired.
  10. Toss mixture well to fully coat. After two minutes, deglaze using marinade.
  11. Add spinach and season to taste. Toss once more and pour over mushrooms.
  12. Serve with honey mustard and garnish with lemon wedges.



  1. Claire Brownell says

    It is not an easy site to maneuver. I have been trying to print recipe from April 9th re balsamic mushroom recipe. I cannot get from site. Just from recap whatever that is.

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