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Portobellos

PoodlemomPoodlemom Posts: 85
edited 1:54AM in EggHead Forum
Does anyone have a great recipe for stuffed portobellos? Having guest over and would love to find a great recipe!

Comments

  • stikestike Posts: 15,597
    Poodlemom,
    throw them gills down for a bit. then flip over, spoon olive tapenade around them, a small bit of olive oil maybe, and then slices of buffalo mozarella over the top.[p]let the cheese melt and brown a bit (make sure you have preheated the grill to 450-500 or the cheese may not brown).[p]kosher salt and pepper on them when they look done.[p]orgasmic funghi.

    ed egli avea del cul fatto trombetta -Dante
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Poodlemom,
    Marinate them in italian dressing for a while. Grill gills down for 5 minutes at about 500 degrees on a grid in the regular position. Flip them over. Then:[p]1) Put feta or goat cheese on them with some of the chopped tomotoes with green chilis and lime (small cans in the canned tomato section.[p]2) Put a slice of mozzarella or other favorite cheese[p]3) Grill some nice thick slices of onion while you grill the mushroom. After you flip the mushroom, put the onion on the mushroom and then cover with a slice of mozzarella or your favorite cheese.[p]Good luck!
    TNW

    The Naked Whiz
  • ombaomba Posts: 241
    The Naked Whiz,
    The marinating makes them sing!
    "O' sole mio ..."[p]Peter

  • The Naked Whiz,Best Portabellas we ever had!!! Plus the Filet mignon was an excellent side dish for the portabellas!!! 4 eggers made a slightly new concoction for the egg. LabDad and Poodlemom came over and we brainstormed the result was awesome! We went with 9 portabella caps marinated in 1/3 cp balsamic vinegar and 1/2 cup EVOO for 30 min. Then we prepared the paste Small amount of collard greens the stems of the portabellas diced .green onion (3stalks)1/2 jar of Sun dried tomatos diced 8pcs of cilantro diced, 2T Evoo, 2T of olive oil butter squezze of lime splash of red table wine.
    Grilled gills down 500 for 5 min BGE Lump only no added woods. AT the Flip added the mixture then the grilled vidalia onion sliced and put on ports along with provolone slice and mozarella Kept lid up for 3-4 mins bottom vent closed due to smoke and cheese melted and was
    Awesome 5 stars
    Brad[p]

    [ul][li]http://i169.photobucket.com/albums/u210/bradingleinsuranceagy/Portabellas.jpg[/ul]
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