Pan-Seared Portobello Mushrooms with Mozzarella
Juicy, aromatic whole portobello mushrooms cooked in a pan with thyme and rosemary, finished with creamy melted mozzarella. Served with toasted baguette slices
Juicy, aromatic whole portobello mushrooms cooked in a pan with thyme and rosemary, finished with creamy melted mozzarella. Served with toasted baguette slices
Info
Prep Time:
5mCook Time:
5mDifficulty Level:
Ingredients
- A drizzle of olive oil
- 1 small piece of butter
- 300 g portobello mushrooms
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 ball fresh mozzarella
- A few drops of cognac
- Salt
- Freshly ground black pepper
- Baguette slices
- 1 clove garlic
Directions
Gently clean the mushrooms with a damp cloth. If they are large, cut them in half.
Heat a pan over high heat and add a drizzle of olive oil along with the butter.
Add the portobello mushrooms, thyme, rosemary, salt, and freshly ground black pepper. Cook over high heat for 2–3 minutes, until the mushrooms release and then reabsorb their moisture.
Deglaze with a few drops of cognac. Once the alcohol has completely evaporated, add the fresh mozzarella, torn by hand into irregular pieces.
Transfer the pan under a hot grill (broiler) for 1–2 minutes, until the cheese melts into a creamy consistency.
Brush the baguette slices with a little olive oil and season with salt and pepper.
Toast them in a hot grill pan until golden. While still warm, rub the surface with the garlic clove to release its aroma.
Serve the mushrooms with their creamy, aromatic sauce, alongside the warm toasted baguette slices.
Recipe Tips
For deeper flavor, avoid overcrowding the pan—this allows the mushrooms to sear properly instead of steaming, giving you that rich, slightly caramelized finish.