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Mar 23, 2008 06:22 PM

What to do with baby portabellas?

Ok, I want to like them. The recipes look so good. I think it's the texture more than anything that I always hated. Probably alot of the mushrooms I've encountered have been from a can. That doesn't help - rubbery.

I have found I like them raw in salad and chopped fine in quiche they add a flavor....

I bought some baby portabella mushrooms and i'm goin' in.... give me some ideas.

I am also going to try grilling portabellas this summer but I don't have a grill right now.

Well, I do have a small george foreman grill....

I'm on a mission to find ways to like mushrooms. :O

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  1. Google "baby bellas" for recipes ... here's one ... http://quietcountrykitchen.blogspot.c...

    1. Baby portabella is a marketing term for a cremini mushroom. I prefer them to white button mushrooms as they have meatier texture and deeper flavor.

      1. Use them as you would plain button mushrooms. I like to slice, saute in oil seasoning with chipotle pepper powder. Don't cook too long; add to salads. (I don't care for raw mushrooms too much.) I also add to spaghetti sauce. You can also add them to creamed dishes.

        7 Replies
        1. re: sueatmo

          Biggest problem is I have it in my head I don't like shrooms. :s I want to find ways to try them. Maybe someone else has been in the same position and found some ways to make them they actually liked?

          I just sliced one and sauteed it with garlic, asparagus, broccoli and scallion and put it in pasta with olive oil and italian seasoning and whole wheat penne with fontina & parmesan.

          I am still alive. :D It added an earthy flavor that is not unpleasant.

          I bought some red and white wine. Any suggestions for how I might work wine into it?

          1. re: Bratdawg

            I generally use cremini mushrooms (the correct name for baby 'bellas) in any recipe that calls for button or white mushrooms. The way I got by kids to try them was to saute sliced shrooms in butter with thin sliced onions til nicely carmelized and then served on a thick burger with melted swiss. It worked.

            1. re: Bratdawg

              Sliced thin and sauteed in butter and or olive oil over moderately high heat until they are carmalized well. Most of the moisture will have been removed. They take on a meaty flavor that even this ex mushroom hater loves

              1. re: scubadoo97

                begin where scubadoo97 does, add lots of garlic, a splash of sherry or white wine, some minced shallots and a little minced parsley. i will gobble all these up right out of the skillet <hangs head in pseudo-shame>.

                1. re: scubadoo97

                  I do this and then place them on a homemade pizza with good pepperoni before baking the pizza in the oven. Delicious!

                2. re: Bratdawg

                  I don't really like shrooms either. But I'm a vegetarian, so I sort of make myself eat them. One of my favorite ways to get them down is with cheese and bread. You've got that foreman, so use it. I'll cook them (actually I usually use a big portabella and then slice thin, but you could do it with the little'uns) with some onions and red pepper on the foreman, and then put in the middle of some quality cheeses on some quality bread and cook that on the foreman.

                  Basically, it's the only way I can do it, on a sammich, or strongly marinated.

                  1. re: Bratdawg

                    My daughter wasn't a fan of mushrooms but I could work them into strifes if sliced thin.

                    Sliced in a pasta sauce, or pureed into a filling for pirogi, or other filled pasta is a great way to acclimate to the taste. I also put them in fajitas when they have been sautéed.

                    A red wine reduction with shallot and beef demi-glacé(Bordelaise) is a classic sauce for steaks. Chicken piccata is improved when you add a few sliced mushrooms with the white wine/lemon sauce.

                    Almost any pan sauce is complimented with the earthy flavor of a cremini.

                    They must be cleaned well with a damp rag, but contrary to common practice I always use the stem. It must be sliced along the grain, as it can get woody in these mushrooms.

                  1. re: lgss

                    I prefer cremini on pizza, as they don't weep moisture that can waterlog a crust like a button mushroom. Their stronger flavors and meatier texture play well w/ the other flavors of a pizza.

                  2. Trying stuffing them with your favorite combo of flavors.
                    I typically use panko, bits of onion & green pepper, fresh garlic and a dollop of goat cheese. Sprinkle olive oil, cover and bake. Many recipes avail on the Net/CH.
                    I avoided mushrooms for years until a friend made stuffed mushrooms as an appetizer. Now, I crave them.