What do you do with Portobellos/Portabellas (and what do you call them?!)

[Jpan99]

Both spellings seem to be correct. I think I favor Portabella but I'm not sure why.

Anyway I don't eat meat so I eat a lot of mushrooms. Mostly I either stuff them (brown rice, sauteed onions, red peppers and zucchini, feta, lemon juice, salt and pepper.) or slice them, bread in panko and fry as an appetizer. Or just grill the caps and make a burger from them.

Need some new ideas, mostly for entrees. Other types of stuffings or just other ways to prepare?

[Jpan99]

Last night I improvised a recipe I found online. It was for mushroom quesadillas using portabellas. I had a couple of tired looking ones in the fridge. I diced them up and sauteed in olive oil with diced onion and diced zucchini until softened. Mixed with bbq sauce and some bottled onion and fig sauce I had. Made a quesadilla using a large, whole grain wrap and some shredded mozzarella and cheddar. Really good. And the extra filling is in the fridge so I'm making another for lunch today.

[Querencia]

They are good grilled and served with steak sauce as if they were a piece of meat. But the thing I like best with them is Beef in Beer. I put a lot of good cut-up beef (probably a sirloin tip roast cut up) in my slow cooker with sliced onions, sliced portobellos, about a half-cup of flour, some salt, an 8-oz can of tomato sauce, and 2 or 3 cans/bottles of beer, no other liquid. Fill the crock as full as you dare and cook this until the beef is absolutely falling apart. I use portobello mushrooms because they make such a rich, dark gravy. The result is very beefy and hearty. It is good with Spaetzle if you can get it otherwise just egg noodles. Needless to say the Beef in Beer freezes beautifully.

[Chowrin]

white mushroom, or if brown, brown mushroom.
they're the same as the little white ones at the store.

I buy the white ones because they're cheaper -- and I don't stuff them.
I live in da mushroom state, so i'm spoiled.

[Musie]

I like making a recipe by Alton Brown, Mushroom Stroganoff.

http://kalydefood.blogspot.ca/2012/07...

[Bada Bing]

I've never actually stuffed them, so that's (for me) a new idea, thanks. I always cook them in a cast iron grill pan, which makes them something like what you describe as burger material, although I don't do that. I just slice them as an appetizer.

If I were seeking a new application beyond those mentioned here, I'd think of making them into some kind of layered baked thing, like an eggplant parm or lasagna. I could see ricotta or goat cheese and spinach going well in there, with mozz atop.

Grilled and then cooled, they could also go diced into an arugula salad with pine nuts and sun-dried tomatoes and shaved parmigiano--but that's not an entree.

[GH1618]

The portabella is just a grown-up crimini, by the way.

[DeppityDawg]

"Portobello", "portabella", and "portabello" are all acceptable. (Italian speakers will disagree, but it's not an Italian word.) "Portobello" appears to be the earliest and most widespread spelling.

See also:

Portobello or Portabella?
http://chowhound.chow.com/topics/639028

[PuniceaRana]

I marinate mine in a mixture of olive oil, balsamic vinegar, garlic and some fresh herbs (usually some oregano, basil and rosemary, but sometimes I mix it up with other spices, what ever I have that's fresh and on hand, last week I did sage and lemongrass) and salt and pepper of course. Then just grill it, using some of the marinade to baste during the grilling. I have used this as a substitute for the meat in burgers, or wraps. The sage/lemongrass went into a whole wheat wrap with baby greens/arugula, tomato slices and sliced avacado. Yum!

[greygarious]

On many of his programs, Jacques Pepin has opined that button mushrooms, especially if they are a little old (spotty, with fark, open gills) taste better and have more flavor than expensive mushroom varieties. I only buy wild and gourmet assortments when they are marked down and personally, I don't taste a difference from one type to another. I am inclined to believe M. Pepin.

I marinate raw mushrooms in Italian or soy-type marinades, then roast or sautee them. If there's a sale, I make cream of mushroom soup using chicken stock, onions, garlic, and dairy. Also, saute unseasoned mushrooms with onion and freeze in small amounts. Use to top pizzas, bruschetta, and in omelettes and crepes.

[drongo]

Portobello is apparently a marketing name of very recent vintage, so whatever you want to call them is fine! http://www.theworldwidegourmet.com/pr...

I sometimes stuff them -- e.g. with spinach plus garlic, red bell pepper, balsamic vinegar

[todao]

I saute them and serve along side a good steak. If you're looking for vegetarian ideas you may find a few on this forum but you'll have better luck with the forum specifically designed for meatless diets:
http://chowhound.chow.com/boards/89