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post #1 of 9
Thread Starter 
I just scored a 5 lb box of Portabella mushrooms from a coworker today... WOOHOO!!

I did a search in this forum and found a post by scrollman3... http://www.smokingmeatforums.com/for...ght=portabella ... this looks like a great recipe to start with.

Anyone else have any thoughts on recipes for these puppies?
post #2 of 9
Hi there:

Hey! Love those portobellas!

I hope this isn't too basic/obvious to mention, but I will anyway.

- Brush with olive oil or butter or a combo of both.
- Sprinkle with kosher salt and coursely ground black pepper.
- Grill over high heat till black streaks appear on both sides.
- Off heat. Slice into strips.
- Squeeze some lemon juice. Drizzle a bit more EVOO. Toss on some minced fresh parsely. A bit more pepper, if you like.

They're also good sauted in butter, salt, pepper and garlic on stovetop. Slice them first, of course.

post #3 of 9

I just mop mine with a mix of evoo and balsamic vinegar.
post #4 of 9
Nice score Hawhheaven, those are some meaty rooms that are open to a lot of recipes. Enjoy!
post #5 of 9
That is a nice score, way to go HawgHeaven!
post #6 of 9
Lucky you!

Stuffed with just about anything like the seafood dip to even a savory bread crumb stuffing is always good. Sliced for sandwiches w/ maranara and parmesan or on grilled buttered rye with swiss cheese.

I will be hard to go wrong

yummmmmmmmm mushroooooommmmms.......
post #7 of 9
Thread Starter 
Thanks for the ideas folks... they all sound very yummy! PDT_Armataz_01_34.gif
post #8 of 9
Those mushrooms are so meaty you can marinate them with a lil oil and worchestire. S&P. Grill em nice and hot and then treat em like a burger. Very tasty and not a bad way to satisfy any vegetarians.
post #9 of 9
Thread Starter 
Thanks! Yeah, these things are awesome looking... fresh from the mushroom capital of the world (or so the say around here), Avondale, PA.
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