Large Portobello mushrooms seasoned with chili sauce and oyster sauce. A perfect side dish for your favorite entrees. And a perfect way to replace meat or poultry if you are a vegan or vegetarian.
I enjoy Portobello Mushrooms because it allows me to stay away from red meat when I need to. Because I like it a lot, I have found ways to be creative with my recipes.
Grilled Chili Portobello Mushrooms with Oyster Sauce was spontaneous. I cooked several vegetable dishes and did not want to add salt, pepper, etc. So I thought, why not try it with Oyster Sauce? And to make the dish more exciting, why not use Chili Oil?
Is it worth buying Oyster Sauce
Oyster Sauce is loaded with sodium. There are several expensive ingredients/spices I buy because of their quality. I refuse to settle for cheap brands, which is one of them.
A good Oyster Sauce should not be watery, light, or brown and taste very salty. A good Oyster Sauce is a thick, flavorful, dark brown sauce with a low sodium count. Next time you want to buy Oyster Sauce, avoid a cheap brand; you do more harm to your food.
What to know about Chili Oil
Chili Oil is olive oil flavored with chili peppers. I often say to myself that God knew what he was doing by not allowing me to have a huge kitchen and huge pantry and being able to buy all sorts of spices and ingredients I wanted. I would be a culinary addict if there were such a thing.
The ingredients for the Grilled Portobello Mushrooms
- Portobello mushrooms: pre-sliced or 2 whole caps
- Chili oil: don’t go crazy buying an expensive bottle.
- Olive oil: choose virgin or extra virgin olive oil
- Ground black pepper: freshly ground pepper is best, but not necessary.
- Garlic powder: you can use crushed garlic as well.
- Oyster sauce: always choose low sodium as this Asian sauce can be quite salty.
How to make pan-roast portobello mushrooms
Chili Oil is excellent with many dishes. I often use it in side dishes like vegetables and salad dressings. To make the Grilled Chili Portobello Mushrooms with Oyster Sauce, I first seasoned the mushroom slices with black pepper, garlic powder, chili oil, olive oil, and oyster sauce. Two different oils are added because chili oil has a strong peppery taste.
The mushroom slices are then cooked on a griddle pan and coated with cooking spray. By the way, buying pre-slice Portobello mushrooms is much easier. Just a good wipe with a damped cloth or paper towel is sufficient.
The mushroom slices are cooked for 3 – 4 minutes per side. No salt is added because the oyster sauce contains enough sodium for flavor. Be very careful if you use salt in this recipe, as the dish may be salty.
- 6 oz portobello mushrooms pre-sliced or 2 whole
- ½ tablespoon chili oil
- ½ tablespoon olive oil
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon oyster sauce
- Clean mushrooms slices with damped paper towel paper. Slice mushrooms if not already sliced. Place slices in a bowl and add all ingredients.
- Coat a griddle pan or a skillet with cooking spray and cook slices 3 – 4 minutes per sides on low to medium heat. Serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published June 2, 2013