Portabella mushrooms

FlaPoolman

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.



Raised grid direct at 400 gill side down for 8 minutes



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



about 2 minutes



served with artichoke hearts



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

Zippylip

Portabella, the meat of the vegatable world

SmokinGuitarPlayer

lookin good !!!

bubba tim

How about artichoke dip on the portabella then add the cheese?

"Sparky"

Lookin good Pat,but where's the beef? 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 :woohoo:

Beli

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.

FlaPoolman

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

bubba tim

so true.. :blink: :blink:

FlaPoolman

Thanks Beli but I have to be careful. Too much healthy food will put my system in shock :ohmy:

Car Wash Mike

Nice Pat,
I like throwing some browned sausage on top. So many things you can do.


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

Mike

Ross in Ventura

Pat,
You are eating like a KING!
Ross

Ross in Ventura

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 Smoker

I love bellas and yours look awesome....never tried them with cheese, so it's on my list!

Car Wash Mike

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

Pork Butt 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.

FlaPoolman

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.

Gunnar

Portabella's should be their own food group. Those look good.

Beanie-Bean

Very nice, Pat. Those were the sides, right? Just wondering what to serve that with.

Thanks,

Ross in Ventura

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'un

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 Mike

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.



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



Let me see how the chops come out.

Mike

WADoug

Wow! Thanks for the creative ideas and great pictures.

Ross in Ventura

Mike,
Thanks, let me know how the chops turn out?
Ross

BENTE

now we need to know the pita thing

Car Wash Mike

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

BENTE

we may need to do a couple "Chef's Specials" of these in ATL???????


thanks

Car Wash Mike

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

UGAVET

I have 2 sitting in the fridge right now. Those will be good tommorow night.

Mr. & Mrs Potatohead

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!