Portobella (sp) mushrooms

Babyray

Grilling some of these mushrooms tonight. Recipes I have seen say start out after marinating with the gill side down for 4 or 5 minutes and then turn and put goat cheese or in one case I saw a green sauce (made up of different ingredients)letting it spread out to the edge. My wife says she thinks the gill side needs to be hollowed out for the sauce to stay in. We are new to mushroom grilling. Does this make sense? Any suggestions appreciated. Thanks, Ray Price

Cornbread Willy

Babyray,
My wife said the same thing, but I left the gills on anyway and they were delicious. We filled with blue cheese and they were quite rich - might go with a herbed goat cheese next time.[p]Enjoy!

Babyray

Cornbread Willy,
Do you or anyone know if you ever for any recipe remove the gills before grilling? Thanks, Ray

TRex

Babyray,[p]I kept the gills in - still plenty of room for the goat cheese I used on top.[p]TRex

YB

Babyray,
Here is a recipe that was in our newspaper in Augusta.
Larry
[ul][li]Portobello Burgers[/ul]

BBQfan1

Babyray,
The 'gills' act like a sponge for any marinade/sauce/butter you decide to use, but then, some folks are turned off by the black 'ink' that leaches from the mushroom. Your call on whether to remove or not. You can almost treat these things like small filets of steak, so oils, butters, rubs..yes... overcooking or heavy sauces, no. The goat cheese would be nice... I like a nice hearty slice of smoked provolone then onto a warm toasted bun! Just like a steak sandwich!
Qfan

The Naked Whiz

BBQfan1,
A recent episode of "30 Minute Meals" had a grill p. mushroom with a tomato mixture and then smoked mozzarella on top. I have to try this...[p]TNW

The Naked Whiz

The Naked Whiz,
Here is the recipe. It is below the recipe for the grilled tuna steaks.[p]TNW
[ul][li]Grilled P.B. Mushrooms[/ul]

SSDawg

Babyray,[p]Many chefs remove the gills before grilling or cooking. Mushrooms will soak up a lot of marinade without them, so you can take them off if you don't like the color.

Mr. Hyde

Babyray,
We did some of them Saturday night. Left the gills on, topped with goat cheese...yummy!!
[/b]

QBabe

BBQfan1,[p]We just did these on Saturday with a Chevron goat cheese and they were REALLY great! The "gills" didn't pose a problem at all. [p]QBabe
:~)

Dave's Not Here

<p />Babyray,
It might be a little late, but here was tonight's dinner. The pork loin was seared 3/3 at 750, temp dropped to 400 after 20 minute rest, portabella and chops back on for 5/5. The chops could have gone a few minutes more, but were still fine. The shrooms marinated for about 20 minutes in Wishbone Balsamic Olive Oil and Herbs dressing, then topped with bleu cheese for the last 5 minutes. Boy were they rich and juicy, and delicious.