Roasted Portobello Mushrooms with Caramelized Fennel Recipe

Portobello mushrooms are the steaks of the edible fungi world, with a meaty texture and earthy flavor.

From "Patsy's Italian Family Cookbook"
September 2015

Total Hands-On Time: 30 min

Preparation Time: 10 min

Cook Time: 20 min

Yield: 4 servings

A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook (St. Martin’s Press, 2015) by chef Sal Scognamillo is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian.


• 4 large portobello mushroom caps
• 1/4 cup olive oil, plus more for brushing the mushrooms
• Salt and freshly ground black pepper
• 1 medium fennel bulb, stalks discarded, bulb cored and cut crosswise into thin half-moons
• 1/4 cup chopped fresh basil
• 1/2 cup Chicken Stock or reduced-sodium store-bought chicken broth or vegetable stock


1. Preheat the oven to 450 degrees F. Lightly oil a large rimmed baking sheet.

2. Place the mushroom caps on the baking sheet and brush with oil. Roast for 10 minutes. Turn them over and continue roasting until tender, 3 to 4 minutes. Season to taste with salt and pepper.

3. Meanwhile, heat 1/4 cup of oil in a medium skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in the stock and basil and bring to a boil. Season to taste with salt and pepper.

4. Transfer the mushrooms to a cutting board and cut on a slight diago­nal into 1/2-inch-thick slices. Transfer to a serving platter. Pour the fennel sauce over the mushroom slices and serve hot.

More from Patsy's Italian Family Cookbook:

Reprinted with permission from Patsy’s Italian Family Cookbook by Sal Scognamillo and published by St. Martin’s Press, 2015.