Portabella Mushroom Strips

Portabella Mushroom Strips & Roasted Sweet Potato Fries

Have you wanted to create a mushroom dish this summer?

I just prepared one that is healthy, tasty and a delight to serve. Quick and easy portabella mushroom strips  with onions, bell peppers, spicy seasonings and covered in a tangy handmade barbecue sauce. Loving it!

Mushrooms really have more texture than taste.   The meaty, firm texture of these mushrooms make a filling, delicious sandwich. The sauce recipe is only a template,  be creative – add your favorite seasonings or a prepared sauce if you like.  The mushrooms will draw in the flavor.

Frequently portabella mushrooms are grilled whole into tasty portabella steaks. The mushrooms are full of protein,  phosphorus, potassium, calcium, iron,  and  B complex vitamins. These nutrients are just a few reasons to include mushrooms in your meal planning.

“Mushrooms seem to be almost magical in promoting health benefits.”  ”  In addition, white (button), cremini, portabella, oyster, maitake, and reishi mushrooms each contain a number of bio active compounds with the potential for anti-cancer activity” . (See link below)

Both the mushrooms and the fries came together so quickly, I have become totally addictive to this meal. Let me know your thoughts .

When preparing mushrooms consider these important facts:

  • Mushrooms should be cooked thoroughly and never eaten raw
  • Clean mushrooms carefully with a damp cloth.  Mushrooms absorb water easily, so it is  best not to immerse them in water or rinse them under water for a prolonged time  
  • Mushrooms have a short shelf life (use within 2-3 days for optimal freshness)



3 large portabella mushrooms, stems and gills removed, sliced thin

5 button (or cremini) mushrooms, sliced thin

1 teaspoon olive oil

1 clove garlic, diced

1/2 onion sliced

1/2 red bell pepper, sliced thin

1/2 cup bar be cue sauce

4 rolls or buns, sliced


Warm olive oil in a large skillet, add onions, garlic, peppers and mushrooms

Cover, lower heat and allow to sweat for a couple minutes

Uncover and simmer until all liquid has cooked into the mushrooms

Add sauce, distributing well and simmer.

Open sliced rolls/buns, place a generous scoop on bottom and cover with top .

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