Recently, I dug up an old go-to recipe that was on the healthier side, incorporating veggies and could be done in one pan. It was originally for chicken. But I was listening to a friend talk the other day how tricky dinner-making can be because one family member has a soy sensitivity and a child is now vegetarian. So I thought how could I make this dish to accommodate this family and I’m sure many families like this one. Or for anyone who is looking to cook a quick, healthier vegetarian meal. I call it Easy Bistro Portobello.
Easy Bistro Portobello can be served over quinoa, brown rice or riced cauliflower. I have really been enjoying quinoa lately as it is quick and easy to make. Being a busy and easily distracted mom, sometimes I will have had the whole dinner prepared and ready to serve…only to realize I forgot to start the rice. Please tell me you can relate to me?!
I created this Easy Bistro dish (non-vegetarian) for family meals years ago when I had small babies. Back when it was a test to me to get a dinner on the table like I truly envisioned. I wanted the picture perfect meal ready and fun family conversation and everyone loves the food. Big dreams, I know. I worked on this family friendly dish that was a one pan stove top dish that gave me more time to catch up with my family over preparing and eating dinner. And the bonus: no one complained! Oh, and they asked me to when we are going to have it again! Double Bonus!
Recently, I started making this vegetarian style with portobello mushrooms for a change up for a Meatless Monday (or any day of the week!). The only added step was roasting the mushrooms in the oven, but this is done simultaneously as making the rest on the stop top and the mushrooms are finished off in the pan, so this is very doable.
Making Easy Bistro Portobello
I always try to gather all my ingredients I want to work with for my meal so I can do all my washing, opening of bottles or lids, or packaging with clean hands. I usually always have a garbage bowl and a dirty utensil bowl near by so I am not crossing the floor to the garbage or sink with anything that can drip. Then when I am done, I have one trip to the garbage and a stop by the sink to dump my dirty bowls. Lately, I’ve also been putting out a scarp bowl for any discarded food items I can toss out to our back yard chickens.
I was so excited I captured this picture with what I thought was everything I was using in my dish. Only to discover the can of diced tomatoes sitting on the side. Oh well, just another day in the life…
Although this is a nice stand alone dish, I like it over quinoa. Brown rice or even riced cauliflower works great. At this time, decide what you want to prepare and allow time to begin it so it will be done in time with the Easy Bistro Portobello, which takes about 20-25 minutes. I only put this in bold typing as a reminder to myself: Start your side dish. NOW!
Preparing Your Portobello Mushrooms
First, we have to treat the portobello with love to bring them to their best potential. Look at your beautiful mushroom from the bottom side and trim off the stem as its very fibrous and woodsy tasting. Not ideal in your dish!
Next, notice all the feathery gills? You need to carefully scape those off with a spoon and discard. It will muddy up your food and this is not a desirable texture.
Once they are all clean, place them on a baking sheet. Drizzle with oil, sprinkle with garlic and salt and pepper. Roast on 400° for 15-20 minutes.
This recipe does use a can of roasted diced tomatoes, but I had some extra on-the-vine tomatoes handy and so I sliced them in half and put them on the pan with the mushrooms for roasting.
On the Stove Top
While your mushrooms and tomatoes are roasting, wash up your spinach (or use a bag of pre-washed baby spinach). Remove any long stems and give the leaves a nice chop. Also, cut your artichoke hearts.
In a large pan, heat oil to medium to high heat. Add baby bellas (also called crimini mushroom). I like the intense flavor of these mushrooms much better than their cousin the white button mushrooms. That is just my opinion and I’m sure your preference of mushrooms will work nicely in the dish.
So what you will notice missing from all of my photos of my dishes are onions. I just can’t do onions. Never liked them. Gave them plenty of tries. But if you like and prefer your onions, have at it!! Add it to the pan with the baby bellas and let them sweat it out together until nice and tender.
Now add zesty Italian dressing and tomato paste. Also add artichoke hearts and fresh spinach. I’ve even been known to through in some extra marinade from the artichoke hearts in addition or in a pinch when I don’t have the dressing.
Simmer over low to medium heat. Once the tomatoes and portobello mushrooms are done, add them to your pan for a nice simmer. Cook an additional 5 minutes.
Last but not least, slice up fresh mozzarella and let it warm enough so that cheese begins to melt. Be sure to reserve some cheese to shred on top of your final dish and a side salad if you desire.
Easy, right? Serve up your Bistro Portobello over your quinoa and serve along side a small green salad. Punched up with the Zesty Italian dressing, of course!
Easy Bistro Portobello with QuinoaPrint Recipe
- 2 tsp EVOO
- 1 package sliced fresh baby bella mushrooms (also known as crimini)
- 1 medium onion, chopped
- 1 can (15 oz) diced tomatoes
- 5-6 fresh on the vine tomoatoes, roasted in EVOO and garlic and italian seasoning
- 2 Tablespoons Zesty Italian Dressing
- 5-6 artichoke hearts, quartered
- 3 TBSP Tomato Paste
- 2-4 portobello mushrooms
- 8 oz Mozzarella Cheese, sliced and chopped
- 1 cup quinoa
Heat oven to 400°.
Remove stem and fleshy gills from Portobello mushrooms. Place underside up on baking pan.
Slice tomatoes in half and place face down on baking pan.
Heat oil in large skillet.
Add baby bella (crimini) mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.
Add artichoke hearts and spinach.
Add portobellos and roasted tomatoes; cover. Reduce heat to medium-low heat. Simmer 8-10 minutes.
Sprinkle with cheese; simmer, uncovered, 5 minutes or until cheese is melted.
Serve over hot cooked quinoa or brown rice, or riced cauliflower.