portobello

Bordello

Hi,
Just go a package of portobello mushrooms, how should they be prepared and at what temp. should they be cooked.
Thanks,
New Bob

Unknown

New Bob,
how big are they? I mean big around and how tall? I have a good recipe if they are big.[p]jazzy

Ca_rnivore

New Bob,[p]Char buddy submitted a recipe for grilled portobello sandwiches. I tried it as a side and it's really good. I followed his instructions, but used crumbled bleu cheese instead of goat cheese slices. [p]The first time I did them, there was not enough of the sauce, so I've been doubling the recipe lately. I've since learned that portobellos typically come in a large size (~6inches) or a smaller size (~3inches). I think the recipe may have been for the smaller ones, although it doesn't specify. Try this one, I bet you'll like it. [p]Maybe char buddy can chime in and clue me in on the size 'shrooms he uses.[p]--Kevin

[ul][li]Portobello sammies[/ul]

djm5x9

<p />New Bob:[p]One way is to cook them direct at about 325º dome for approximately twenty or thirty minutes. Time will vary based on mushroom size. I cook cap with the open side up adding beer and teriyaki with a seasoning that seems appropriate. The beer is topped off at least once. The shrooms will absorb what ever you marinate them with so you can be very creative. They are also good marinated in zesty Italian dressing.

Bordello

jazzyjoe,
Not to big, one 4 inch. one 4 1/2 inch.
Lots of great help, thanks.
New Bob

Unknown

New Bob,
I saw a recipe which stuff the portabellos with camelized onions and bleu cheese mixture. I have been meaning to try.. I havent yet though so I can only say it sure looked good. They scraped the black rim
out underneath with a spoon before they brushed with oil and grilled. Then they stuffed and finished in the oven for a bit..[p]Dylan [p]

char buddy

Ca-rnivore,[p]you said it all. And you're right about doubling the recipe.[p]Just a friendly reminder, this was a repost of something somebody on the food channel did. But it really works on the BGE.[p]

Ca_rnivore

char buddy,[p]Sorry, I saw your name at the top of the recipe and didn't look any further when I posted about it earlier. You're right, I should give credit where it's due. I hope Mr. McDavid doesn't take offense! [p]I've never seen Grillin and Chillin, but if this recipe is typical of the quality of the show, I might just hook my cable back up! Naah, I'd never be able to get the good stuff without all the junk.[p]Have a good one,
Kevin[p]

BBQfan1

Ca-rnivore,
The large ones get labeled 'portobello' while the smaller ones (same thing, just picked younger) are generally labeled as 'portobellini'. They are nice grilled direct, brushed with a bit of olive oil and some garlic salt and black pepper. Vegetarian steaks, almost, or since I AM writing in reply to Ca-rnivore, alongside a great big juicy beef steak they're nice too!
Qfan

BBQfan1

New Bob, I personally haven't tried this one, but some day soon I will. Stem them, brush with olive oil, grill at about 300-350, gill side down to start. After 5 minutes or so, flip, then put on a thick slice or a couple pieces of smoked provolone cheese, close lid and let finish grilling/melting of cheese. Sprinkle with black pepper and ground oregano. Now I think THAT would be a treat!
Qfan

AndyR

New Bob,[p]Sorry for jumping in late, but here's another suggestion. Stem. With gill side up, sprinkle with salt, pepper, garlic powder, and a little balsamic vinegar. Crumple a litle gorgazola cheese on top and grill at 350f. [p]Andy

Ca_rnivore

BBQfan1,[p]Yeah, they are kinda like a steak. Nice meaty texture and taste. Portobellos are one of the few veggies that I like to eat. Good info on the naming of the little one's. I'll have to look closer next time I go shopping, though I'm seldom found in the produce aisle! LOL[p]Thanks,
Kevin