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Portabella mushrooms

FlaPoolmanFlaPoolman Posts: 11,675
edited 10:12AM in EggHead Forum
Stared with 4 large caps, stems removed. In a bowl mixed (sorry didn't measure) EVOO, red wine vinagar, oregano and basil. Put mushrooms and mix in a sealed bag and back to the fridge for an hour.

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Raised grid direct at 400 gill side down for 8 minutes

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flipped and added a 4 cheese blend (I wanted to add half the veggie drawer but wife said no)

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about 2 minutes

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served with artichoke hearts

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quick and easy. another version is top like a pizza.

Comments

  • ZippylipZippylip Posts: 4,700
    Portabella, the meat of the vegatable world
    happy in the hut
    West Chester Pennsylvania
  • lookin good !!!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • bubba timbubba tim Posts: 3,216
    How about artichoke dip on the portabella then add the cheese?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • "Sparky""Sparky" Posts: 6,024
    Lookin good Pat,but where's the beef? :lol: I do mushrooms the same way.The only thing different is the toppings.Whatever is in the fridge ;) Sometimes pepperoni,sometimes feta cheese,You never know around my house :whistle: :woohoo:
  • BeliBeli Posts: 10,751
    Great looking Pat. Portobellos are really great, with some imagination and you are eating the best burger in your life :laugh: ....well with a lot of imagination.........definitely healthier though.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Tim and Doug. These were for the wife did a ribeye for myself. I like them overstuffed with ground beef or pulled pork, tomatoes or salsa and a ton of cheese. Wife said keep them simple and we all know if the wife's happy the house is happy :whistle:
  • bubba timbubba tim Posts: 3,216
    so true.. :blink: :blink:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • FlaPoolmanFlaPoolman Posts: 11,675
    Thanks Beli but I have to be careful. Too much healthy food will put my system in shock :ohmy:
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Nice Pat,
    I like throwing some browned sausage on top. So many things you can do.
    sausageport.jpg

    About time to start thinking about this long weekend. :woohoo:

    Mike
  • Pat,
    You are eating like a KING!
    Ross
  • Mike,
    What are you going to cook! I'm going to play Golf and let some one else cook for me!
    Have a great long weekend,
    Ross
  • Austin SmokerAustin Smoker Posts: 1,467
    I love bellas and yours look awesome....never tried them with cheese, so it's on my list!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Have a good golf game Ross,
    Your plan sounds pretty darn good. :) I don't know for sure. I think I'm going to play around and eggsperiment this weekend. Bourbon Street Steaks one night, with Cheesy Hashbrown Casserole. I'm going to give those Cheesy Biscuits another shot.
    I have some homemade Honey Cured Pork Chops in the fridge for the Chefs game. :woohoo: There is a chance it will be good. ;)
    You play alot of golf?

    Mike
  • Wow Pat the the wife said she likes the looks of them. She wants to know why I don't cook them for her, I told her because I don't eat them.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Cheap and easy. Cook her up a few and get back in her good graces.The wives deserve it putting up with the likes of us. :whistle:
  • GunnarGunnar Posts: 2,305
    Portabella's should be their own food group. Those look good.
    LBGE      Katy (Houston) TX
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Very nice, Pat. Those were the sides, right? Just wondering what to serve that with.

    Thanks,
  • Mike,
    Not a lot any more, but the cheese biscuits and the honey cured pork chops sound really good, care to give me the recipe?
    My Best,
    Ross
  • Big'unBig'un Posts: 5,909
    Those look good. I like to stuff 'em with seafood and then smother 'em in cheese. Try adding a little splash of balsamic too! It takes 'em over the top.

    Are you working tomorrow?
  • Car Wash MikeCar Wash Mike Posts: 11,244
    It is knockoff of Red Lobsters.
    Dough:
    1 1/4 lbs. Bisquik
    3 Oz. freshly shredded cheddar cheese
    11 Oz. cold water
    Garlic Spread:
    1/2 cup melted butter
    1 teas. garlic powder
    1/4 teas. salt
    1/8 teas. onion powder
    1/8 teas. dried parsley
    To cold water, add Bisquik and cheese, blending in a mixing bowl.
    Mix until dough is firm.
    Using a small scoop, place the dough on a baking pan lined with
    baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
    golden brown. While biscuits bake, combine spread ingredients.
    Brush baked biscuits with the garlic topping. I brushed them a couple times while baking.

    chb1.jpg

    I'm going to cook these as well. Pita bread then add a crab meat stuffing.
    cs2.jpg
    cs1.jpg

    Let me see how the chops come out.

    Mike
  • WADougWADoug Posts: 191
    Wow! Thanks for the creative ideas and great pictures.
  • Mike,
    Thanks, let me know how the chops turn out?
    Ross
  • BENTEBENTE Posts: 8,337
    now we need to know the pita thing ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Car Wash MikeCar Wash Mike Posts: 11,244
    LOL Terry.
    I just took 5 slices of Pita Bread. Don't open up the pockets, cut in 6's. Brush each side with garlic butter or spray with pam. Both sides. Indirect at 400 or so until golden brown. You are going to have to flip once.

    Have your crab meat chilled.
    2 Cans Millers Claw Crab Meat (drained)
    1/3 cup+ or to taste of Mayo
    2 tsp fresh lemon juice
    2 Tbsp Chopped Green onions
    Anything you might want to add to give it extra flavor.

    Pull Pita bread, top with crab meat, sprinkle with parsley and serve. The pita bread is not good after chilling so serve quick or keep warm.

    Mike
  • BENTEBENTE Posts: 8,337
    we may need to do a couple "Chef's Specials" of these in ATL???????


    thanks

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Car Wash MikeCar Wash Mike Posts: 11,244
    I'm good with that. They are really good. My first time speriments aren't coming out to bad. :woohoo: I just jinxed myself.

    MIke
  • UGAVETUGAVET Posts: 577
    I have 2 sitting in the fridge right now. Those will be good tommorow night.
  • Just tonight, I did six 4” to 5” caps, along with Italian (spices) marinated chicken breasts!
    The “schrooms” were marinated in olive oil, dry red wine, a touch of salt and fresh ground mixed pepper.
    After a cook, gill side down at 400 F. for about 10 minutes, I flipped them and gave them a “sliming” of a basil pesto, a good topping of a sweet and hot pepper (onion and garlic is always a given) sauté and then topped them with a mix of cheddar, mozzarella, jack and feta cheese. Back on / in the Egg for about 5 minutes more...and out.
    They were excellent! The wife and daughter loved them…And I will do them again, and again!
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