In the 90's (before being vegetarian or vegan was a "thing") my mom used to make this recipe for kosher Quick and Easy Broiled Portobello Mushroom Caps. These make a great meat substitute and are ready in under 20 minutes. This recipe is kosher, non-dairy, pareve, vegan, and gluten free. Read on to learn how to make the best Quick and Easy Broiled Portobello Caps recipe from scratch.
Why This Recipe Works
- Quick preparation time. Most local grocery stores sell the mushroom caps already prepared for cooking. All you have to do is wash them, prepare the marinade, and broil. Preparation done in under 5 minutes.
- Easy to make. With only 4 ingredients it doesn't get much easier to make than this.
- Full of flavor. The main flavors of this dish come from the Worcestershire sauce and soy sauce marinade. These are among the most flavorful of ingredients that can be used and combining them gives these mushrooms a flavor explosion.
- Healthy substitute for meat. This recipe uses a ⅛ cup of olive oil in the marinade and no other added fat. Mushrooms are often used as a healthy substitute for meat since they have a similar texture. The mushrooms also work well with a lot of the same marinades and seasonings that are used on roasted or grilled meat dishes.
- Mushrooms are non-dairy. Since mushrooms are naturally pareve and non-dairy, you can top them with cheese. This is a favorite in our house.
A Step by step guide to making this recipe
Time needed: 15 minutes.
The best Quick and Easy Broiled Portobello Mushroom Caps.
- Wash the mushrooms.
Don't skip this step. Mushrooms are usually covered with dirt when you get them. Always wash the mushrooms before cooking with them.
- Mix the marinade.
Add the Worcestershire sauce, soy sauce, olive oil, and water together in a bowl. Whisk until the oil is completely combined with the other ingredients.
- Marinate the mushrooms. (Optional if you are in a hurry).
Put the mushroom caps into a resealable air tight plastic bag and pour the marinade inside. Gently press out the excess air and seal. Make sure that the mushrooms are laying flat and not on top of each other. Let them sit for at least an hour. If you are in a hurry, you can skip this step and just pour the marinade over the mushrooms and stick them right into the oven. They will still taste amazing.
- Prepare the for broiling.
Put the mushrooms into a baking dish bottom side up and pour the marinade out over them. Do this whether you skipped the marination step or not.
Place the mushrooms under a broiler for 5 minutes. This can vary slightly depending on your broiler so just watch out that the mushrooms don't burn. Flip them over so that the rounded side is up and broil for another 5 minutes. This is what they should look like when they are done.
The mushrooms will be fork tender and have dark golden brown color on the surface. It is also normal to see a little bit of charring on the top. You are not going for medium rare here, medium well is best for portobello mushroom caps.
Some broiler recipes leave a huge caked on mess but this one doesn't. The water in the marinade helps give it enough volume that the marinade does not completely dry our during broiling. Drying out is what usually causes the mess.
Broiled Portobello Mushroom Caps store very well in the refrigerator. Seal them up in an airtight plastic bag and they will last up to 7 days in the refrigerator. We are not working with raw meat here so you can even place them back into the bag that you used to marinate them.
Tips and Suggestions
During the 9 days before Tisha b'Av we make these mushroom caps quite often. There are so many great ways to enjoy Portobello Mushroom Caps, here are a few of our favorites.
- One a kaiser roll with mayonnaise, tomato, red onion, and pickle. A great substitute for a hamburger. You can even melt a slice of your favorite cheese on top.
- Sliced and served on a plate with a side of our Summertime Red Cabbage Salad or Potato Salad.
- Make our BBQ Chicken Salad and substitute diced Mushroom Caps for chicken.
- Dice them, mix in some bbq sauce and serve hot on a sandwich as a substitute for BBQ Beef. (Don't forget to top with diced onion and pickles).
- Try the marinade from this recipe on other mushrooms, here are some suggestions. 5 commonly used mushrooms, 4 less commonly used mushrooms.
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Rosh Hashanah Apple Cake
- bundt pan or 9x13 baking pan
- electric hand mixer
- mixing bowl
- separate bowl for apples
- 1 cup olive oil or canola oil
- 1 ½ cup sugar
- 3 eggs
- 2 cups white flour
- 1 cup spelt flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 apples peeled, cored, and chopped into ½ inch cubes
- 1 teaspoon lemon juice
- Preheat oven to 350ºF.
- Using a hand mixer on medium, mix the oil and sugar until incorporated.
- Add eggs and mix agin until smooth.
- Add baking soda, salt, vanilla, and cinnamon. Mix again until incorporated.
- Turn off the mixer and mix in the white flour and spelt flour by hand. Do not overmix.
- In a separate bowl, toss the apples in lemon juice making sure that they are all coated.
- Pour in the cake batter and mix until combined.
- Bake for 1 hour if you are using the bundt pan or 30-45 minutes if you are using the 9x13 pan.
Try using different kinds of applesWe used Granny Smith apples for this recipe, but there are so many apple varieties to choose from:
- Granny Smith - tart crisp flavor.
- Pink Lady - sweet and tart with a bite.
- Honeycrisp - sweet/tart balance with a light berrylike flavor.
- Fuji - crisp, juicy, sweet.
- Gala - juicy crunch.