Double Mushroom Cheesy Baked Portobello

Andy Anderson !


This started out as an experiment, and turned out to be the star at my Lady's Sunday brunch.

It’s a Portobello mushroom with sautéed button mushrooms, awesome (homemade) tomato sauce, and three different cheeses. So, yummy.

So you ready… Let’s get into the kitchen.

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10 Min
20 Min



1 large
portobello mushroom, cleaned with gills removed
2 oz
white button mushrooms, small dice
1 slice
provolone cheese
2 oz
colby/jack cheese, grated
2 oz
parmesan, grated
2 oz
tomato sauce, your favorite
2 Tbsp
grapeseed oil, for cooking
1 Tbsp
sweet butter, salted


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2Gather your ingredients.

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3Chef’s Note: I apologize for the lack of step-by-step photos. I was making this for about 25 ladies at a Sunday brunch. I did manage to shoot a final image, and a few other images, but that was about it.

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4Place a rack in the middle position, and preheat the oven to 370 (190c).

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5Place 1 tablespoon of grapeseed oil into a skillet, over medium heat.

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6When the pan comes up to temperature, place the Portobello mushroom in the pan, and cook for about 1 minute per side.

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7Chef's Tip: This searing of the Portobello will give it more of a "meaty" taste.

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8Remove the Portobello, and reserve.

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9Add the second tablespoon of grapeseed oil, and the butter to the pan, and reduce the heat to medium.

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10Add the chopped white button mushrooms, and cook until softened and beginning to brown.

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11Remove from the pan, and reserve.

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13Place the provolone cheese in the Portobello mushroom.

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14Add the sautéed white button mushrooms.

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15Add the tomato sauce.

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16Add the colby/jack cheese, and the Parmesan.

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17Bake in the preheated oven until the cheese is bubbly, and beginning to brown in spots, about 20 minutes.

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19Sprinkle a bit more Parmesan on top (optional), and serve while still nice and toasty. Enjoy.

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20Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American