Portabello Mushroom Questions

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

--------------------------------
Lucky you. These are choice and quite pricey in the markets.
To clean them, wipe with a slightly damp cloth, but not
until just before you are ready to cook them. You can cook
them whole--in a saute pan, melt butter, or olive oil,
season with salt and pepper, saute gently, (optional--add
some wine, baste). For another time, add a little sliced
onion to the pan. I have had them served this way at the
famous Il Cantinori in New York. You can also slice them in
thick slices and cook. You could also experiment with other
spices--dill, or oregano, or add capers. I found these
suggestions for "stuffed mushrooms" on google.com:
homecooking.about.comblapp5.htmlOpen ↗

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

Good friend!

I like to marinate them in a little olive oil, red wine
vinegar, and minced shallots, then grill 'em.

If you want, you can remove the gills first. I use the side
of a spoon for that.

---jkb

--
Daniel Jackson: "Tastes like chicken." Captain Samantha
Carter: "So what's wrong with it?" Daniel Jackson: "It's
macaroni and cheese."

Oh yes, as a starter there is a super recipe in the RFC cook book for
Portabello, sweet red pepers an Balsamic vinegar, however we find one
mushroom is enough for 2 people, but it one of our favoriets from that cook
book.
Here is another that we often do:

* Exported from MasterCook *

Grilled Marinated Portobello Mushrooms

Recipe By : Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- Sherry
Vinaigrette:
1/3 cup medium-dry Sherry 3 tablespoons balsamic
vinegar 1 tablespoon minced garlic 1 tablespoon
minced shallot 1 tablespoon sugar Salt -- to taste
Pepper -- to taste
2/2 cup olive oil
3/2 cup vegetable oil 3 tablespoons finely chopped
mixed fresh herbs such as -- parsley, thyme, sage
basil 4 large portobello mushrooms 6 ounces mesclun 4
ounces ricotta salata

Vinaigrette: In a very small saucepan boil sherry until
reduced by about half and let cool. In a bowl whisk together
sherry reduction, balsamic vinegar, garlic, shallot, sugar,
salt and pepper to taste. Add oils in a stream, whisking
until emulsified. Whisk in herbs. Reserve 1/4 cup
vinaigrette for dressing mesclun. Transfer remaining
vinaigrette to a large sealable plastic bag. Discard stems
from mushrooms. Add mushrooms to bag and seal, pressing out
excess air. Put bag in bowl. Marinate mushrooms, chilled,
turning bag once or twice at least 15 minutes and up to 2
hours. Remove mushrooms from bag, letting excess vinaigrette
drip off. Grill on hot grill for about 5 minutes on each
side or until done. In a bowl toss mesclun with reserved
vinaigrette and salt and pepper to taste and divide among 4
plates. Transfer mushrooms to cutting board and slice into
1-inch slices. Transfer sliced mushrooms to plates and
garnish with with curls of ricotta salata.
- - - - - - - - - - - -
- - - - - - -

NOTES : Recipe adapted from Gourmet Magazine

"Lauren" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

My favorite Portabello sandwiches:

Heat each, in order, in a fry pan with a little butter on
the bottom. The idea is to brown the onions, then wilt the
mushroom and pepper until a little liquid is coming out, but
they still have some texture:

1 onion sliced thin 1 portobello mushroom 1 half red pepper.

Remove to a collander to let out that extra moisture.

Then make a sandwich with mild chevre on the bread, raw
arugula and the vegetables above.

This is a great flavor combination. The sandwich works for
both yuppies and vegetarians alike.

--Lia

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

This recipe was a hit with the teenage son-

* Exported from MasterCook *

Portobella Pocket Fajitas

Recipe By : Penzeys Spice Co Serving Size : 6 Preparation
Time :0:30 Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 4
tablespoons fajita seasoning
1/4 teaspoon chipotle pepper 4 tablespoons water 2
tablespoons canola oil 6 tablespoons lime juice 12
ounces sliced portobella mushrooms 1 red pepper --
thinly sliced 1 yellow pepper -- thinly sliced 1 red
onion -- thinly sliced 2 small zucchini -- sliced 1
cup monterey jack cheese -- shredded 1 package large
pita bread pockets -- (5-6)

In large bowl, mix the fajita seasoning and chipotle pepper
with water and let stand about 5 minutes. Add the canola oil
and lime juice and whisk till blended. Add the mushrooms,
peppers, onion and zucchini and toss to coat. Marinate for
at least 20 minutes or as long as overnight. If you marinate
overnight, put it in the 'fridge. Heat a large frying pan
over medium-high heat. Unless your pan is really large you
will probably need cook filling in two batches. Pour the
marinated mixture into a pan and cook until the desired
tenderness (about 10-15 minutes) stirring frequently. Stir
in the chees at the end, it will melt quickly. This is just
enough to hold everything together and make it easy to stuff
the pita. Slice the pitas in half and spoon in the fajita
mixture. Serve warm. Prep time 30 min Cooking time 15 min
Serves 4-6

Hi Lauren, I love portobellos - we include them in all our
barbeques. After cutting off the bottom of the stem and
cleaning gently, we brush them with salad dressing (use your
favorite - we alternate between Italian and Annie's
Goddess). Place them on the outer part of the grill, turning
and brushing with additional dressing until colored and
tender. They're so good, I'd take them over meat any day!
- Chris
---
sudairy.comsudairy.comOpen ↗

In article <[email hidden]>,

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

Oooh lordy hon'! Delightful!

Just rinse them like a regular mushroom, and pop the
stems off. Marinate them in a little italian dressing and
grill them until they are soft and beginning to crisp at
the edges. Serve as a side veggie with grilled meat of
your choice.

Or, slice them thin and sautee in butter and olive oil, then
toss in some baby spinach leaves and cover the pan until
those wilt, mix it up and serve as a side dish with just a
dash of garlic and lemon butter. :-)

Good stuff!!!!!!! Also good for chunky cream of
mushroom soup.

K.

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In article <[email hidden]>,

Jeff Bienstadt said:

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not
to mention, how does one clean and cook them?

Thanks, Lauren

Good friend!

I like to marinate them in a little olive oil, red wine
vinegar, and minced shallots, then grill 'em.

If you want, you can remove the gills first. I use the
side of a spoon for that.

---jkb

Just out of curiosity, why remove the gills? I like to
marinate and grill them as well, but I leave the gills in as
they hold more of the flavor of the marinade, and keep the
mushrooms wetter as they grill. Keeps them from drying out
as much so they come out juicy. :-) Mushrooms are about 90%
water so can dry out and get tough...

Just my 2 cents...

K.

--
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------=_NextPart_000_016B_01C40D7C.0FCDAE20 Content-Type:
text/plain; charset="iso-8859-1" Content-Transfer-Encoding:
quoted-printable

Try this recipe... I think it's one of the best I've had for
= portobellos..

Portobello Marinade

=20

4 Portobello Mushrooms

1 cup canola oil

1/4 cup balsamic vinegar

2/4 cup soy sauce

2 Tbs minced garlic

1 Tbs minced shallot

2 Tbs chopped Thyme

Pinch of Salt & Pepper

=20

Cut the stems of the Portobello mushrooms off so that the
caps are flat. = Mix all ingredients together and pour over
Portobello mushrooms and the = stems. Let marinate for at
least 1 hour. Place in a roasting pan with a = rack and bake
at 300 degrees for 55 min to 1 hour.

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

------=_NextPart_000_016B_01C40D7C.0FCDAE20 Content-Type:
text/html; charset="iso-8859-1" Content-Transfer-Encoding:
quoted-printable

<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0
Transitional//EN"> <HTML><HEAD><LINK href=3D"C:\Program Files\OE-
QuoteFix\styles.css" = rel=3Dstylesheet> <META http-equiv=3DContent-
Type content=3D"text/html; = charset=3Diso-8859-1"> <META
content=3D"MSHTML 6.00.2800.1400" name=3DGENERATOR>
<STYLE></STYLE> </HEAD> <BODY><SPAN class=3Dq0> <P
class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN=20 style=3D"FONT-
SIZE: 14pt; mso-bidi-font-size: 10.0pt"><FONT size=3D3>Try =
this=20 recipe... I think it's one of the best I've had
for=20 portobellos..</FONT></SPAN></P> <P class=3DMsoNormal
style=3D"MARGIN: 0in 0in 0pt"><SPAN=20 style=3D"FONT-SIZE:
14pt; mso-bidi-font-size: 10.0pt"><FONT face=3DArial =

size=3D2></FONT></SPAN> </P> <P class=3DMsoNormal
style=3D"MARGIN: 0in 0in 0pt"><SPAN=20 style=3D"FONT-SIZE:
14pt; mso-bidi-font-size: 10.0pt"><FONT =
face=3DArial><FONT=20 size=3D2>Portobello
Marinade<?xml:namespace prefix =3D o ns =3D=20 "urn:schemas-microsoft-
com:office:office" = /><o:p></o:p></FONT></FONT></SPAN></P>
<P class=3DMsoNormal style=3D"MARGIN: 0in 0in
0pt"><o:p><FONT = face=3DArial=20
size=3D2> </FONT></o:p></P> <P class=3DMsoNormal
style=3D"MARGIN: 0in 0in 0pt"><FONT = face=3DArial><FONT
size=3D2>4=20 Portobello Mushrooms<SPAN=20 style=3D"FONT-
SIZE: 14pt; mso-bidi-font-size: =
3.0pt"><o:p></o:p></SPAN></FONT></FONT></P> <P
class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT
face=3DArial = size=3D2>1 cup=20 canola oil</FONT></P> <P
class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT
face=3DArial = size=3D2>1/4 cup=20 balsamic
vinegar</FONT></P> <P class=3DMsoNormal style=3D"MARGIN:
0in 0in 0pt"><FONT face=3DArial = size=3D2>1/4 cup=20 soy
sauce</FONT></P> <P class=3DMsoNormal style=3D"MARGIN: 0in
0in 0pt"><FONT face=3DArial = size=3D2>2 Tbs=20 minced
garlic</FONT></P> <P class=3DMsoNormal style=3D"MARGIN:
0in 0in 0pt"><FONT face=3DArial = size=3D2>1 Tbs=20 minced
shallot</FONT></P> <P class=3DMsoNormal style=3D"MARGIN:
0in 0in 0pt"><FONT face=3DArial = size=3D2>2 Tbs=20
chopped Thyme</FONT></P> <P class=3DMsoNormal
style=3D"MARGIN: 0in 0in 0pt"><FONT face=3DArial =
size=3D2>Pinch of=20 Salt & Pepper</FONT></P> <P
class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><o:p><FONT
= face=3DArial=20 size=3D2> </FONT></o:p></P> <P
class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT =
face=3DArial><FONT size=3D2>Cut=20 the stems of the
Portobello mushrooms off so that the caps are flat. Mix =
all=20 ingredients together and pour over Portobello
mushrooms and the stems. = Let=20 marinate for at least 1
hour. Place in a roasting pan with a rack and = bake at=20
300 degrees for 55 min to 1 hour.<SPAN=20 style=3D"FONT-
SIZE: 14pt; mso-bidi-font-size: =
4.0pt"><o:p></o:p></SPAN></FONT></FONT></P><BR><BR><FONT=20
face=3DArial size=3D2>Lauren wrote:<BR></FONT></SPAN><SPAN
= class=3Dq1><FONT face=3DArial=20 size=3D2>> A friend
just gave me five big Portabello = mushrooms.<BR>>
Now=20 what?!?!?<BR>><BR>> Anyone have suggestions
or recipes for using=20 these?<BR>> Not to mention, how
does one clean and cook = them?<BR>><BR>>=20
Thanks,<BR>> Lauren</FONT></SPAN></BODY></HTML>

------=_NextPart_000_016B_01C40D7C.0FCDAE20--

Katra said:

In article <[email hidden]>,

Jeff Bienstadt said:

Lauren said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not
to mention, how does one clean and cook them?

Thanks, Lauren

Good friend!

I like to marinate them in a little olive oil, red wine
vinegar, and minced shallots, then grill 'em.

If you want, you can remove the gills first. I use the
side of a spoon for that.

---jkb

Just out of curiosity, why remove the gills? I like to
marinate and grill them as well, but I leave the gills in
as they hold more of the flavor of the marinade, and keep
the mushrooms wetter as they grill. Keeps them from drying
out as much so they come out juicy. :-) Mushrooms are
about 90% water so can dry out and get tough...

Just my 2 cents...

K.

Aesthetics? Probably in the same boat with those who order
calamari but pale at tentacles.

jim

Grilled Portabello Mushrooms

1 quart Olive Oil 1 pint balsamic vinegar 1 pint red wine
vinegar Portabello mushrooms

1. In a large bowl, combine marinade ingredients. Whisk
together to form a mixture. It will separate, but not for
a minute or two.

2. One at a time, place the portabellos in the marinade.
Make sure you coat both sides generously as some parts
may not be fully submerged. If the mixture separates,
whisk it together again before dipping the next mushroom.
Refrigerate overnight in the marinade.

3. Grill portabellos on a grill or broil them for
approximately four minutes per side.

4. Serve on a salad or as a side to pasta or rice.
Optionally, slice each mushroom into 1/2 inch slices
diagonally and fan them out. The slices, when viewed from
the side, should look like a "/".

Notes: The marinade measurements are approximate. The
important thing is the ratio. Yes, I know it can get
expensive to use that much olive oil. I acquired this recipe
from a restaurant I used to work at. They marinated
portabellos in bulk.

More than once I served this to a friend who hated
mushrooms. The texture is a little squishy, but it tastes
vaguely like steak. So far I have converted everyone to
being a mushroom lover. It is worth a shot if you do not
like mushrooms.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

"Lauren" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not to
mention, how does one clean and cook them?

Thanks, Lauren

Lauren,

Grilled is definitely a good way to go, but I also like
portobellos "stuffed" and baked. Remove the stems, if not
too dry/woody, chop finely. Brown some sausage in a pan, add
stems, bell peppers, garlic, onion, whatever floats your
boat. Cool mix and bind with egg or bread crumbs. Mound
loosely on top of porto caps, bake 350 F for 10-15 minutes.
Remove, top with your fave cheese, pop under the broiler
until cheese is bubbly and slightly browned.

Jason

"Doug Cutler" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Oh yes, as a starter there is a super recipe in the RFC
cook book for Portabello, sweet red pepers an Balsamic
vinegar, however we find one mushroom is enough for 2
people, but it one of our favoriets from that

cook

Quoted message said:

book.

One of mine, too. It's been posted on this site before, so
if anyone wants the recipe, just google the rfc archives for
Portobellos and Peppers. I like to serve it over angel hair
w/ parmesan as a main course, or w/o pasya as a side to
steak. The leftovers are good reheated and rapped in a
tortilla w/ crumbled goat cheese or feta.

Another favorite iis portobello sandwiches -- grill or saute
whole marinated caps, top w/ cheese, continue cooking til
the cheese melts. Ca,'t remember what kind of cheese we
used...gruyere or gouda I think. We probably had someroasted
red peppers in there, too. I served these on toasted Kaiser
rolls bot would advise some kind of crusty bread or roll as
the mushrooms ooze juices and marinade, and end up soaking
the rool in a good but messy way.

I've also heard of lo-carb folks using two portobello caps
as a bun, w/ a grilled burger in between. Haven't tried that
though. And I've also heard of portobello pizzas (mushroom
as crust, topped w/ fresh tomato, cheese, and assorted pizza
toppings) but haven't tried that yet.

Chris

"Chris and Bob Neidecker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Doug Cutler" <[email hidden]> wrote in
message -"]news:[email hidden]-
link.net...

Quoted message said:

Oh yes, as a starter there is a super recipe in the RFC
cook book for Portabello, sweet red pepers an Balsamic
vinegar, however we find one mushroom is enough for 2
people, but it one of our favoriets from that

cook

Quoted message said:

book.

One of mine, too. It's been posted on this site before, so
if anyone

wants

Quoted message said:

the recipe, just google the rfc archives for Portobellos
and Peppers. I like to serve it over angel hair w/
parmesan as a main course, or w/o

pasya

Quoted message said:

as a side to steak. The leftovers are good reheated and
rapped in a tortilla w/ crumbled goat cheese or feta.

Another favorite iis portobello sandwiches -- grill or
saute whole

marinated

Quoted message said:

caps, top w/ cheese, continue cooking til the cheese
melts. Ca,'t

remember

Quoted message said:

what kind of cheese we used...gruyere or gouda I think. We
probably had someroasted red peppers in there, too. I
served these on toasted Kaiser rolls bot would advise some
kind of crusty bread or roll as the mushrooms ooze juices
and marinade, and end up soaking the rool in a good but
messy way.

I've also heard of lo-carb folks using two portobello caps
as a bun, w/ a grilled burger in between. Haven't tried
that though. And I've also

heard

Quoted message said:

of portobello pizzas (mushroom as crust, topped w/ fresh
tomato, cheese, and assorted pizza toppings) but haven't
tried that yet.

Chris

Yeah, I love the marinated/grilled portobello sandwich thing
with either smoked mozarella or smoked gouda, fresh vine-
ripened tomato slice, fresh basil on a nice sesame seed
toasted bun. Oh, it's so good! Thanks, now I have a
craving.............

kili

"[email hidden]" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Try this recipe... I think it's one of the best I've had
for portobellos..

Quoted message said:

Portobello Marinade

Quoted message said:

4 Portobello Mushrooms 1 cup canola oil
1/4 cup balsamic vinegar
1/4 cup soy sauce 2 Tbs minced garlic 1 Tbs minced shallot
2 Tbs chopped Thyme Pinch of Salt & Pepper

Quoted message said:

Cut the stems of the Portobello mushrooms off so that the
caps are flat.

Mix all ingredients together and >pour over Portobello
mushrooms and the stems. Let marinate for at least 1 hour.
Place in a roasting pan >with a rack and bake at 300 degrees
for 55 min to 1 hour.

This is the closest to the way that I prepare my portobellos
for grilling, except that I use olive oil rather than
canola, and worchestershire sauce instead of soy. I love
these grilled.

-Matt

Katra said:

Keeps them from drying out as much so they come out juicy.
:-) Mushrooms are about 90% water so can dry out and get
tough...

If a mushroom is 90% water then it seems that it would be
fairly resistant to drying out... oh well...

~john

Jason Tinling said:

"Lauren" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

A friend just gave me five big Portabello mushrooms. Now
what?!?!?

Anyone have suggestions or recipes for using these? Not
to mention, how does one clean and cook them?

Thanks, Lauren

Lauren,

Grilled is definitely a good way to go, but I also like
portobellos "stuffed" and baked. Remove the stems, if not
too dry/woody, chop finely. Brown some sausage in a pan,
add stems, bell peppers, garlic, onion, whatever floats
your boat. Cool mix and bind with egg or bread crumbs.
Mound loosely on top of porto caps, bake 350 F for 10-15
minutes. Remove, top with your fave cheese, pop under the
broiler until cheese is bubbly and slightly browned.

Jason

Thanks to Everyone of you!! The recipes sound simply
fabulous. Now my problem is 'where to start' !! But I
certainly know 'when to start'...... that would be
RIGHT NOW!

With my appreciation,

Lauren

Katra said:

In article <[email hidden]>,

Jeff Bienstadt said:

Lauren said:

A friend just gave me five big Portabello mushrooms.
Now what?!?!?

Anyone have suggestions or recipes for using these? Not
to mention, how does one clean and cook them?

Thanks, Lauren

Good friend!

I like to marinate them in a little olive oil, red wine
vinegar, and minced shallots, then grill 'em.

If you want, you can remove the gills first. I use the
side of a spoon for that.

---jkb

Just out of curiosity, why remove the gills? I like to
marinate and grill them as well, but I leave the gills in
as they hold more of the flavor of the marinade, and keep
the mushrooms wetter as they grill. Keeps them from drying
out as much so they come out juicy. :-) Mushrooms are
about 90% water so can dry out and get tough...

Just my 2 cents...

K.

The gills don't bother me, but my wife didn't like them so I
"de-gilled" hers.

If I'm going to stuff them, I usually remove the gills to
get a little depth.

---jkb

--
"People in stucco houses shouldn't throw quiche."

-- Sonny Crocket

WARNING! UNTESTED RECEPIE

I love a medium rare burger topped with bleu cheese. WHAT
IF . . . you cooked (sauteed? broiled? nuked? grilled?) a
portobello till it was almost done and them stuffed it
with some Gorgonzola or Roquefort and broiled it for a
minute or two.

WHAT IF . . . you set this portobello on top of a medium
rare filet mignon?

Personally, I think I would die. Lynn from Fargo