Large portabella mushrooms

Please share some ways you have either marinated them or cooked them... TIA

Re: Large portabella mushrooms

I like to marinate them overnight in the fridge in some balsamic vinegar and olive oil...I usually mince some garlic and toss that in there too. The next day, I grill them on the George Foreman grill, along with some slices of red pepper.

When the mushrooms are almost done, I sprinkle some cheese on the tops of them - usually mozzarella, since it goes great with it - and hold the Foreman grill lid just above the mushrooms so it gets all melty. Then I top them with the red pepper slices, and there you go.

You could put it on a roll with pesto, or slice it up and put it over a spinach and tomato salad.

Also, someone posted this recipe recently and it sounds delicious.

Re: Large portabella mushrooms

I broil with just evoo, pour a splash of balsamic vinegar over each one after you broiled on both sides, add my homemade sundried tomato pesto, cover with muenster, provolone or mozerral broil until cheese is melted and wala---so yummy.

I make a large batch of pesto and freeze it. i use a mondo size bunch of basil, garlic, oil, locatelli cheese and sundried tomatoes (with or without oil ) I don't add pine nuts as I am allergic, but feel free to add in walnuts or pne nuts to yours.

Message edited 2/1/2011 9:53:19 PM.

Re: Large portabella mushrooms

Portobello Mushrooms


6 portobello mushrooms
¼ cup olive oil
4 Japanese eggplants
6 tbsp chopped, drained oil packed sundried tomatoes
2 garlic cloves
¼ cup dry red wine
6 oz crumbled gorgonzola cheese
2 tbsp chopped basil
¼ cup grated Parmesan

Heat oil. Sauté eggplant, sundried tomatoes and garlic for 8 minutes. Add red wine and simmer until liquid evaporates. Remove from heat and stir in gorgonzola and 1 tbsp basil. Season with salt and pepper.

Spoon mixture into mushroom. Sprinkle with parmesan. Bake 15 minutes

Re: Large portabella mushrooms

I love this Emril Lagasse Receipe for Stuffed Portobello Mushrooms with Sausage. Look for it on the food network. It's delicious!!!

Re: Large portabella mushrooms

i love stuffing and baking them like this:

4 mushrooms... scrape out gills
drizzle both side EVOO, s&p
1 box thawed chopped and squeezed frozen spinach
2 cloves garlic
shredded italian cheese
grated parm or pecorino romano
fresh ground black pepper

i mix garlic, spinach, pepper and desired amounts of cheese and then stuff and bake them. DELISH!!!!!!!!!

Message edited 2/2/2011 11:41:25 AM.

Re: Large portabella mushrooms

I pour italian salad dressing in the cap and let it marinate overnight. I then broil or bbq it.

Re: Large portabella mushrooms

I put a little drizzle of EVOO and grated garlic and baked.

Then topped w/ breaded cutlets and motz cheese

Re: Large portabella mushrooms

THANKS !!!

Re: Large portabella mushrooms

i clean them cut them and sautee them with galic, oil and a little butter.

Re: Large portabella mushrooms

I stuff them with panko and cheese, wrap puff pastry around, then bake until golden and crisp on the outside. Yum!

Re: Large portabella mushrooms

I brush with EVOO & cook in a pan until soft - about 5 minutes

I let cool, cut into strips, bread & than lightly fry until breadcrumbs get brown.

I than add to a spinach salad with goat cheese, chinese crunch noodles, craisins & EVOO & red wine vinegar.