Bright citrus, fresh herbs, and meaty Portobello mushrooms come together in one skillet for a fast, satisfying dinner.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 15 min | 30 min | 4 servings |
Intro
This Citrus Herb Portobello Skillet is designed for busy weeknights and pantry-friendly cooking. The mushrooms soak up lemony brightness and herb notes, then glide into a glossy, savory sauce.
It’s a bright, comforting dish that comes together in one skillet with minimal fuss. The dish leans into a gentle simmer with crisp-edged mushrooms for texture, while the citrus lifts every bite. Pasta is cooked in parallel so total time stays around 30 minutes, and the dish stays polished yet pantry-friendly.
The Best Portobello Mushrooms for This Recipe
- Cap size: Large caps deliver a meaty bite; small to medium caps cook more quickly and evenly.
- Fresh vs. frozen: Fresh mushrooms brown nicely and develop deeper flavor; frozen can work in a pinch but may be softer.
- Stems trimmed: Trimmed stems keep the sauce clean; mince the trimmed stems and add to the skillet for extra texture and flavor.
Other Ingredients (and Helpful Swaps)
- Portobello mushrooms: They form the heart of this dish; swap with cremini or large button mushrooms if needed, but expect a milder, less meaty result.
- Citrus (lemon): Brightens the sauce and helps cut richness; swap with lime for a sharper bite or orange for sweeter notes.
- Onion: Adds sweetness and depth; shallots are a good swap for a milder onion flavor.
- Garlic: Aromatic backbone; garlic powder can substitute in a pinch, though fresh is preferred.
- Red pepper: Adds color and gentle sweetness; swap with a dash of crushed red pepper flakes for heat or omit if you prefer.
- Pasta: Spaghetti or linguine works well; gluten-free pasta is a great swap without changing the texture much.
- Herbs: Parsley and optional thyme or oregano provide freshness; dried herbs can stand in if fresh isn’t available, though flavor is more subdued.
Ingredients
Sauce
- Portobello mushrooms, large caps, stems trimmed, sliced 1/2 inch thick – 16 oz (450 g)
- Olive oil – 2 tbsp (30 ml)
- Garlic, minced – 3 cloves
- Onion, finely chopped – 1 small
- Red bell pepper, optional, sliced – 1 medium
- Lemon zest – 1 tsp
- Lemon juice – 2 tbsp (from about 1 lemon)
- White wine or vegetable broth – 1/3 cup (80 ml)
- Kosher salt – 3/4 tsp (about 2–3 g), then to taste
- Black pepper – 1/4 tsp (1 g)
- Crushed red pepper flakes, optional – 1/4 tsp
Pasta
- Spaghetti or linguine – 8 oz (225 g)
Finish
- Fresh parsley, chopped – 2 tbsp (8 g)
- Grated parmesan or pecorino, optional – 1/4 cup (20 g)
Directions
- Prep and heat water for pasta – Bring a large pot of salted water to a boil and start the pasta timing. Maintain a steady boil for al dente texture.
- Sauté onion and pepper – In a large skillet, heat olive oil over medium heat; add onion and red pepper, cooking until the onion is translucent and edges begin to soften, about 3–4 minutes.
- Add garlic and mushrooms – Stir in garlic and sliced mushrooms; cook until the mushrooms are deeply browned at the edges and the skillet looks glossy, about 6–8 minutes.
- Deglaze and simmer – Pour in white wine or vegetable broth; scrape up any browned bits, then simmer until the liquid reduces by half, about 2–3 minutes. Stir in lemon zest and lemon juice; season with salt, pepper, and optional red pepper flakes.
- Cook pasta to al dente – Salt the water again if needed and cook pasta until just al dente, 8–10 minutes depending on package instructions. Reserve 1/4 cup (60 ml) pasta water before draining.
- Finish in skillet – Toss the cooked pasta into the mushroom sauce with a splash of reserved pasta water if needed. Sprinkle parsley over the skillet and finish with parmesan, if using. Continue to toss 1–2 minutes until glossy and well combined.
How to Store Leftovers
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, or microwave in 30–60 second bursts, stirring in between. Note: The sauce can be frozen separately for longer storage. Avoid leaving at room temperature beyond 2 hours.
What to Serve With Citrus Herb Portobello Skillet
- Side: Light arugula salad with a lemon vinaigrette and shaved almonds for a peppery, bright contrast.
- Side: Steamed green beans or asparagus tossed with olive oil and lemon zest.
- Salad idea: Spinach, orange segments, and a simple olive oil–lemon dressing for a crisp, refreshing finish.
Variations & Tips
- Spicier: Add a pinch more crushed red pepper flakes or a splash of hot chili oil.
- Creamier: Stir in a splash of cream or light coconut milk at the end for a silkier sauce.
- Gluten-free: Use your favorite gluten-free pasta; the dish stays bright and quick.
- Canned-swap: If you don’t have white wine, use an extra 1/4 cup vegetable broth plus 1 tsp white wine vinegar for similar acidity.
- Herbs: Fresh thyme or oregano can be stirred in at the end for a Mediterranean twist.
Enjoy Your "Citrus Herb Portobello Skillet"
This skillet brings a sunny, comforting finish to weeknights. Each bite balances the meaty mushroom, bright citrus, and herb-spark, making Citrus Herb Portobello Skillet feel both wholesome and indulgent. Enjoy the dish by itself or with a simple side, and savor the pantry-friendly pleasure.