Pan Roasted Portobello Mushrooms
Prep time
Cook time
Total time
This technique creates an intense mushroom flavor and yields a moist, tender cap that’s ready for the center of the plate, or sliced into sandwiches.
Serves: 1 crazy delicious mushroom cap
  • 1 large Portobello mushroom, stem trimmed away (can be frozen and saved for stock)
  • 1 ½ teaspoons oil – canola, vegetable, refined coconut
  • 1 sprig thyme
  • 1 clove garlic, peeled and flattened with the side of a knife
  • Water
  1. Heat a heavy bottomed pan (cast iron is perfect for this) over medium heat until it is quite hot.
  2. Add the oil. When it shimmers (meaning it’s hot) add the Portobello, cap-side down.
  3. Allow it to sear and brown for several minutes, around 3-4. When it has browned quite a bit, flip is over. Add the garlic and thyme, and sear for another couple of minutes.
  4. Lower the heat and add a couple of tablespoons of water. It will sizzle and evaporate pretty quickly. Add a couple more tablespoons of water.
  5. Using a spoon, baste the mushroom cap with the liquid in the pan. Do this frequently as the mushroom cooks.
  6. As the water evaporates, add more water a tablespoon at a time, basting frequently, until the mushroom is tender. Test this by flipping the mushroom over, cap side down and press at the point where the stem used to be, you should be able to push an indent in to it. This is likely to take 10-15 minutes, depending on the size of the mushroom.
  7. When the Portobello is cooked, reduce the liquid until there is only a slight glaze remaining.
  8. Transfer to a plate along with any glaze remaining.
  9. Serve hot, or chill or another purpose.
  10. Save any liquid that comes off of the mushrooms to add to a sauce
Recipe by Two Happy Rabbits at