371441 Thu Feb 15 09:48:25 -0800 2007 26 31 Home Cooking 0 2295590 DH decided we should buy two huge portabella mushrooms and I don't have a clue what to do with them! (aside from grilling them, and we don't have a grill...) What's quick, delicious and easy (I'm under the weather and not up to anything complicated tonight) and makes good use of a pound of giant portabellas? Thu Feb 15 09:48:25 -0800 2007 67657 Kajikit 1 2295628 We tried Giada's Parmesan Mushrooms from the Food Network 2 weeks ago...very good! However, you do need to pre-cook them before baking in the oven...if you have a grill pan, that would work very nicely. I don't have one and did not feel like firing up the grill just for this, so I rubbed them with olive oil and cooked in a regular frying pan til they were tenderized and ready to be baked with the cheese and marinara sauce (which I made myself using Giada's marinara recipe). They are certainly a wonderful meat substitute...you can swear you are eating meat! Thu Feb 15 09:54:22 -0800 2007 2295590 11983 Val 1 2295630 I like to marinate them in some olive oil/balsmic vinegar and them simply broil them. You can stuff them with goat cheese or feta too and then broil them. Meaty and cheesy! Thu Feb 15 09:54:53 -0800 2007 2295590 14209 lbs 2 2295727 I too love em grilled after a balsamic bath -- I add garlic & cilantro to the marinade. The nice thing about this method is it marinates quickly, leaving it for too long isn't advised. Thu Feb 15 10:12:44 -0800 2007 2295630 45908 orangewasabi 1 2295740 As one poster said, they are a great meat substitute. You can use grill pan or fry pan and a little olive oil and then stick them on a good roll/bread instead of having a hamburger. You can add any other veggies: roasted red pepper, eggplant slices, grilled onion, zucchini and if you'd like some fresh mozzarella or fresh smoked mozzarella. Use a pesto for condiment and you have an amazing veggie sandwish Of course, you can also slice up and sautee them with some garlic and they're a great side too. Thu Feb 15 10:15:57 -0800 2007 2295590 48135 laylag 1 2295787 Portobello mushrooms--oh yum. One of my favorites is a recipe from Veg Suppers from Deborah Madison--it involves sauteed portobellos (or other mushrooms) baked on top of homemade croutons with eggs baked on top. We sometimes add spinach. The recipe calls for more portobellos than you have, but you could add with any other type of mushroom you have. Here's a link: http://kidsdontfollow.blogspot.com/2005_05_01_kidsdontfollow_archive.html I really do love that one. Otherwise, consider: Saute, possibly with some onions and red peppers, serve over polenta (creamy or grilled) Portobello sandwiches: coat with olive oil, parsley, garlic, s&p. roast at 400 for 7 or 8 minutes, serve on toasted buns with red pepper spread, spinach, onions. General note: I really, really love portobello mushrooms with spinach. Anyway you can combine these (sandwich, pasta, above ideas) would likely make for a lovely dish. Thu Feb 15 10:24:35 -0800 2007 2295590 49541 debbiel 1 2295798 Would this work? Sauteed onions, portabella chunks, red pepper and bacon with pasta? I have the following ingredients the play with - fresh basil and cilantro, bacon, portabellas, red pepper, onions, leftover zuni chicken and cauliflower cheese, eggs, grated parmesan, swiss cheese slices, sour cream, beef stock... Thu Feb 15 10:28:59 -0800 2007 2295590 67657 Kajikit 2 2297260 That would totally work. Top off with some fresh basil and grated parmesan, delicious. Thu Feb 15 16:02:33 -0800 2007 2295798 48135 laylag 1 2295815 something easy... grilled portobella mushroom parm. drizzle a little olive oil on them, salt and pepper and bake in an oven at 400 for about 8 minutes. Then put some sauce on top and shredded cheese, put back in the oven for a few minutes until cheese melts. serve with some spaghetti and sauce. alternative, switch out the pasta sauce and rub on some basil pesto... excellent. in my low carb days I would used grilled mushroom caps as the base for a sloppy joe, lump crab salad or a burger. Thu Feb 15 10:31:06 -0800 2007 2295590 70084 lasiciliana 2 2296100 mmmm... that sounds good! By sauce I assume you mean tomato sauce? Thu Feb 15 11:31:06 -0800 2007 2295815 67657 Kajikit 1 2296111 Portabello Mushrooms are great just simply pan-fried or roasted in garlic butter Thu Feb 15 11:33:17 -0800 2007 2295590 23415 pescatarian 1 2296127 I just like to slice 'em up and saute them in olive oil with some garlic. Then, you can either put them on toast and make 'em into Bruschetta, or you can turn 'em into a pasta sauce by adding a little white wine and simmering them as the liquid cooks down. The resulting sauce helps the mushrooms to meld with the pasta. I like bucatini or strozzapreti with the mushrooms... Thu Feb 15 11:36:17 -0800 2007 2295590 52499 ChefJune 1 2296282 Clean the caps then spread them with good basil pesto and a pat of butter. Pop them in the oven at high temp. for awhile then slice and enjoy on anything from sandwiches to risotto. Thu Feb 15 12:13:27 -0800 2007 2295590 27101 bolivianita 1 2296613 I have stuffed them, with ground pork, cheeses, garlic, onion and basil, topped with provolone and romano. Cook the pork mix first, mix with bread crumbs,marinara and cheese, garlic and onion, Top with basil, provolone, and romano and bake for about 10-15 minutes on 350 and it makes a great dinner. I also stuff them with mashed potatoes with spinach, cheese bacon, green onion garlic, and top with cheddar and bacon. Or grill them and eat them stacked with other grilled veggies on a french roll. Thu Feb 15 13:22:14 -0800 2007 2295590 50431 chef chicklet 2 2302777 oh my...the mushrooms stuffed with mashed potatoes sounds AWESOME! I'll have to keep that in mind next time I have some on hand.... yum! Sat Feb 17 13:31:40 -0800 2007 2296613 70084 lasiciliana 2 4410226 I know this is ridiculously late, but is there any chance you could elaborate how you make the portabella's with mashed potatoes? Total beginner here, trying to cook for my veg boyfriend for valentine's day! I think he would love that recipe (without the bacon of course!) Thanks! Thu Feb 12 07:20:27 -0800 2009 2296613 266197 gemmadoyle 1 2296762 If you want something simple, do what they do at the famous Shake Shack in Manhattan and use them as a veggie burger. Brush with oil, and season it how you like, and either pan fry or broil until done...do you have a George Foreman, I use mine to grill portabellas all the time. Put it on a bun with some grilled onions, lettuce, tomatoe, maybe some aioli or remoulade to make it fancy. Mmmm. Thu Feb 15 13:53:30 -0800 2007 2295590 56793 ballulah 1 2296961 Stuffed porabellas are a special treat here at chez clam. I make a bread stuffing with finely diced onion or shallot, celery and sweet red peppers, the scraped-out gills and chopped stems of the mushroom, (all sauteed) and of coarse, home-made soft bread crumbs and parsley. Half the stuffing gets packed in the caps (oiled on the outside), then either lump crab-meat or scallops, the rest of the stuffing and a topping of fontina or swiss cheese. Bake at 350 for about 20 minutes. Delicious, rich and only two dirty pans. It's so good it's the only way I ever make them...but I'm gonna try that spinache, bacon and cheddar combo. Sounds really good. Thu Feb 15 14:42:23 -0800 2007 2295590 57199 clamscasino 1 2296983 Remember to remove the gills. They are dark and can make a beautiful dish look a bit on the messy side - muddy or dirty. All the suggestions sound great! I am thinking of trying one of them myself for dinner. Thu Feb 15 14:48:57 -0800 2007 2295590 55002 SanseiDesigns 2 2297262 Oh yes, those gills get really icky looking. Muddy is exactly right. Thu Feb 15 16:03:15 -0800 2007 2296983 48135 laylag 1 2297061 Thin sliced, use as meat in your favorite simple stir fry. Thu Feb 15 15:07:20 -0800 2007 2295590 36661 Sam Fujisaka 2 2307189 I ate somewhere that served portobella fajitas -- awesome!! Mon Feb 19 11:09:09 -0800 2007 2297061 12858 Covert Ops 1 2297312 I'm probably too late, but oh well. This is quick and delicious, but a bit on the pricey side. Worth it, as far as I'm concerned... Place the portabellas on a baking sheet. Sprinkle with salt and pepper and drizzle olive oil over. Bake at 375 until just tender (about 10 minutes or so). While 'shrooms are baking, make a quick saffron cream sauce (see recipe here http://topchefs.chef2chef.net/recipes/dnelson/data/SaffronCreamSauce.shtml, I use all saffron threads, not powder). Top cooked mushrooms with lump crabmeat and pour saffron cream sauce over. I've also made crabcakes and served them in this manner, instead of the crabmeat alone, but that adds quite a bit of work. Thu Feb 15 16:20:58 -0800 2007 2295590 17481 QueenB 1 2297321 Well, I went with the portabella parmesan that lasiciliana suggested because I had some yummy bolegnaise sauce in the freezer, and I made sesame bagel bruschettas to go with it. I think I overcooked the portabellas, or we kept them in the fridge too long, because the end result LOOKED gorgeous, but didn't taste like much... DH ate half of his then ate the topping off the other half and left the mushroom, and I couldn't taste it at all because of my cold... oh well, that's the way the cookie crumbles. At least I was able to have a delicious-looking dinner on the table inside thirty minutes - not bad when I'm sick. Thu Feb 15 16:22:41 -0800 2007 2295590 67657 Kajikit 2 2302775 i'm sorry they didn't turn out good. atleast your husband tried it...my husband doesn't like them so he wouldn't try them. I love them. oh well...atleast you gave it a whirl...on to the next! Sat Feb 17 13:30:53 -0800 2007 2297321 70084 lasiciliana 1 2307629 We get the "hamburger patty" sized ones, marinate them in a mix of olive oil, balsamic vinegar, lots of dried tarragon, basil, summer savory, marjoram and thyme heated up together. Broil them stem-side up first and then, after you flip 'em, put a slice of Tillamook Pepper Jack on top. Toast your bread (we use kaiser rolls) and build your Portobello burger. Much tastier than a Garden Burger and a nice change from the standard hamburger. Mon Feb 19 13:07:05 -0800 2007 2295590 74445 Anko 1 4047693 I bought two huge PBs in order to use the stems to cultivate my own. I had no idea what to do with them, so I was delighted to find your post and all of the replies. I gutted out the veins, drizzled ollive oil, sprinkled with garlic and fried, dome down. I sprinkled on Worstechire and added thyme and some salt. I flipped it and added more Worstechire and then some Cheddar, Mozarella and Parmesean. I also drizzle on some homemade French Dressing. I cooked on a medium flame long enough for it to sweat nicely. I cut in four and served on sandwich buns with diced white onion and tomato and some Romaine lettuce. Out of this world delicious. Thanks. Fri Sep 19 11:59:42 -0700 2008 2295590 227244 WoundedEgo