30 Minutes or Less: Grilled Portobello Pizza Mushrooms

Halo Folks…

Don’t you just hate those 30 minute meals. You know, the ones that actually take an hour or more to make, leaving you crying with frustration in a curled-up position on the floor. Yeah me too.

Anyways, I’m going show you how to make a quick, easy and tasteful lunch/dinner in 30 minutes. And yes, i timed it, so you can be assured that if you take longer than 30 minutes, you’re doing it wrong. So, on today’s menu, we will be having simple grilled Portobello mushrooms, covered with cheese, tomato and mixed Italian herbs  or as i like to call them – Pizza Mushrooms. This will be served together with some steamed vegetables, such as marrows, broccoli and asparagus, for a nice light summer meal.

Prep time: 10 minutes
Grill time: 20 minutes


  • 2  large Portobello mushrooms,
  • 1 clove of garlic,
  • shavings of (reduced fat)mozzarella and/or cheddar,
  • 2 thin slices of tomato/ handful of chopped tomato,
  • 5 mg butter,
  • 2 sprigs of parsley,
  • 10mg of butter (optional),
  • a pinch of mixed Italian herbs,
  • salt and pepper.

[Tip: to create shavings of cheese, instead of using a cheese grater, use a potato peeler instead, so much easier to do with a nice smooth effect as well]

All ingredients can be purchased at your local store, Woolworths in particular has some really nice portobello mushrooms steaks (aka brown mushroom steaks). Bigger than the normal ones and perfectly sized to allow for a nice covering of cheese and other ingredients. 


Preheat your oven to 200 degrees centigrade

Crush the garlic and spread it over the underside of the mushroom together with the butter and shavings of cheese.

Place the tomato on top and cover it with Italian herb, salt and pepper.

Place on metal grill above a baking tray and place in oven for  20 minutes. Set oven to grill.

In the meantime, steam your vegetables in the microwave for 10 mins. Take out and allow to cool. Add salt, pepper or butter as desired.

And you’re done..take the mushrooms out the oven,  allow to cool and serve with steamed vegetables.

Some variations to the above recipe instead of using chopped tomato you can add: creamy mushroom/spinach topping, add chopped green chilli for a nice kick, sliced onions or olives, a nice pesto, pepper dews and coriander. You can even grill a separate steak and cover your base stuffed mushroom to make a Portobello Mushroom cheese sandwich. Essentially, anything that your imagination can think of.

Till next time, chao from Chef M. 

5 Chef Points unlocked.