OT: Portabella Mushrooms

[DebbieH]

I bought some Poratabella mushrooms for the first time today. Can anyone give me ideas on how YOU fix them? I had planned to saute' them in a bit of olive oil. Any more tips? TIA!
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[cjbate]

Good on the grill. Brush with the oil first. Yum.

 

[Marie1120]

Try marinating and then grilling. My fav is a bottled teriyaki marinade.

 

[endorphin_junkie]

Hey Debbie: We LOVE these big yummy mushroom just like you, sautéd with olive oil. I like to cook them with garlic and "Montreal Steak Spice" and then throw a handful of spinach into the pan just before I serve them, so good!! I also like to grill the full caps and put it into a bun and eat it like a burger with tomato, onion and a low fat Greek tzaziki (sp?). Make sure to have lots of napkins handy though, they are very messy!.
All of a sudden I'm gettin' very hungry!!!:7
Bon Apétit!!!

Take Care
Laurie

 

[kathryn]

For preparation: remove the stem, scrape the "gills" out with a spoon (don't know if that's really necessary, I've eaten them both ways, but many recipes using them whole seem to recommend it).

I just tried a "low-carb" lasagna that uses portabello mushrooms (sliced into 2 or 3 layers and sautéd) instead of noodles. Despite it being "low-carb," a term I really hate!, the lasagna was really good. The thinner the portabello slices you can get, the better.

Portobellos are also used as "burgers." Grill or baste with oil and bake, then serve as a burger with all the trimmings. Stuffing them would also be good.

 

[DebbieH]

Hey Laurie!

Yummm, both of those sound great! What is tzaziki? Is that a cheese? Thanks for the ideas!
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[DebbieH]

Thanks ALL!

Some great ideas. I'll have to pick up some of the extras and try them. :9
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[DebbieH]

Thanks Kathryn. I think we posted at the same time! LOVE the lasagna idea. Hmmm, wonder if hubby would like it? I know I would. I am also going to give the "burger" idea a try someday. Thanks!
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[Soosan]

RE: Hey Laurie!

Debbie, tzatziki (I'm not sure of the spelling either!) is a Greek cucumber yogurt dip with garlic, lemon and dill. It makes a great dip for whole wheat pita triangles as well as a wonderful condiment for grilled chicken breast, lamb, portabello mushrooms, etc.

Here's a recipe I've used for years. It's from the June 1993 issue of "Gourmet" magazine.

- two 8 oz containers plain yogurt
- 1 lb cucumber, peeled, seeded, and chopped fine
- 2 teaspoons finely chopped fresh dill
- 3 garlic cloves, minced
- 1 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice

Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for 6 hours. (I have skipped this step and the dip has turned out fine, but I usually try to do it because the consistency is better.) Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir before serving.

 

[BulldogMomma]

I have stuffed them with crab, shrimp, garlic and parmessan cheese and then grilled them. Yummy!

Margie

 

[michnola]

Favorite way to eat them right now....

I leave them whole and sprinkle salt, pepper and a dash of olive oil over them. I do the same with some asparagus spears. Then I throw the mushrooms and the asparagus on the grill for about 10 minutes.

Slice up the mushrooms and put them and asparagus into a tortilla with about an ounce of goat cheese.

Yummy - my husband requests these they are so good.

 

[dani21496]

Hi Debbie!! I sautee mine in a little olive oil and then add soy sauce. YUM!!

 

[momto2bratz]

I usually marinate in balsamic vinegar and grill. Throw a tomato and melt part skim mozzerella over it and eat on a whole wheat bun. It is really easy and tastes great!!

Aila

 

[ShyWolf]

My goodness, these all sound so good I'm even tempted to run to the store and buy some for tonight.
I've always enjoyed mushrooms but never really knew how to prepare these to buy them. Since I use my gas grill on an almost daily basis even when it snowed I really need to try these. Would these also go well with Feta cheese? The hubby and I love us some Feta, my kids don't like the stinky feet cheese but it sounds like something I would love to try on these mushrooms.

 

[DebbieH]

Wow!

Thanks so much EVERYONE! These all sound sooo good! Due to not having the right ingredients last night, I just sauteed them in a bit of olive oil, salt and a few medium hot peepers. Yuuum! Make that PEPPERS, not peepers! Ha! I really like the thicker consistency of portabellas. Thanks all! :9
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