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Portabella mushroom

edited 5:37AM in EggHead Forum
In my previous post about our office Christmas party i mentioned a vegetarian in the office. I would like to do something with a Portabella mushroom for her and her husband. I have taken a large portabella brushed with olive oil and placed a tomato in olive oil and balsamic vinegar with some mozzarella and parmesian cheese on top. grill on egg direct raised grid till cheese is melted. any other suggestions? i have also seen some people advocate taking the gills out?


  • ugavet ,[p]Take gills out, turn the shroom upside down, and fill the cavity with good glop... dribble with EVOO & roast glop-side-up!
  • UGAVETUGAVET Posts: 577
    Broc, just across the Muddy Mo from Omaha, Eastward in Eden,
    what is your version of "glop"?

  • stikestike Posts: 15,597
    i didn't fuss with the gills... but might be better without (i can't throw anything out).[p]but try stuffing them with a simple tapenade. you can probably get a nice organic one for maybe $5 in a pound container. shavings of parm on top, with cracked pepper.[p]i grilled them gills down direct, flipped up, stuffed with the tapenade, and put some parm on top. put them back on, but slid them to the outside (semi-indirect) when the cheese was melted and heated through, took them off.[p]double check. is the person ok with cheese?

    ed egli avea del cul fatto trombetta -Dante
  • UGAVETUGAVET Posts: 577
    I think cheese is ok cause she will eat spinich lasagna when we have lunch meetings. I have always left the gills in as well. good idea on the tapenade. thanks.

  • stikestike Posts: 15,597
    ugavet ,
    if you are a glutton for punishment you can make your own tapenade.... but between me and you, just buy a small premade (but good) batch.[p]

    ed egli avea del cul fatto trombetta -Dante
  • FidelFidel Posts: 10,172
  • stikestike Posts: 15,597
    he's got enough going on without having to pit olives....

    ed egli avea del cul fatto trombetta -Dante
  • ugavet ,[p]black pepper, sun dried tomatoes marinated in olive oil and herbs, the stem of the portabella chopped into little pieces, a shallot (fry all these ingredients until they cook down a bit and the shallot is translucent. (if you're making some for non-vegetarians add some bacon or chorizo sausage to the mix that you're cooking in the pan to add some extra flavour and texture)[p]Add a touch of hot sauce and some pine nuts and mix it up. fill the mushrooms[p]top with salt and pepper and goat cheese (chevre)[p]wow, my mouth is watering just thinking about it![p][p]
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