Portobello mushrooms are the answer for vegetarians or those watching their weight who want a thick, meatless dish they can sink their teeth into. These over-sized mushrooms have a meaty texture, without excess calories and fat. Portobello mushrooms are often grilled and served between bread as a burger. They can also be pan-seared, roasted, broiled and served in place of the meat dish at dinner. Broiling is one of the easiest ways to prepare portobello mushrooms.
Turn the oven to broil.
Remove the stems from the mushroom caps and discard.
Rinse the mushroom caps under running water and pat dry with paper towels.
Combine the olive oil, minced garlic, and salt and pepper in a large mixing bowl.
Add the portobello mushrooms and toss until they are well coated.
Place the mushrooms with the stem side up a broiler pan that has been sprayed with cooking oil.
Broil the mushrooms for 8 to 10 minutes or until tender, about 3 to 4 inches away from the heat. Use tongs to flip the mushrooms halfway through broiling.
Remove the mushrooms and slice as you wish. Serve hot.
If you enjoy spice, sprinkle the mushrooms with chili powder and cayenne pepper before broiling.
Leave the mushrooms to cook for a few minutes longer for an even firmer and meatier texture.