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Stuffed Portabello Mushrooms

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
This was a Bobbly Flay recipe: Portabello mushrooms stuffed with Italian sausage, spinach, onion, garlic and red wine then topped with mozzarella, tomato and basil.


They were good but not great. The mushrooms have a lot of water that comes out when you cut them and I found that to dilute the flavor...not sure if there is a trick to avoid that?
LBGE & SBGE.  Central Texas.  
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Comments

  • Loosemoose
    Loosemoose Posts: 295
    I'm glad you started this as my wife just bought portobellos and is wanting to grill them as well.
    I guess I need to look in the appetizer section here as well. Good luck on your next attempt.
    Nowhere Indiana
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Those look really good. I wonder if after you remove the brown veining if you covered with salt for an hour or so if it would help pull the moisture out ?? I do this with eggplant and it really helps.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • CPARKTX
    CPARKTX Posts: 2,095
    Never tried that @Mattnan3969, I'll give it a try.
    LBGE & SBGE.  Central Texas.  
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  • jlsm
    jlsm Posts: 1,012
    First, scrape out the gills. Next, cook them empty, gill side down, until almost  done, not just a few minutes. Stuff them (make sure the stuffing is room temp) and finish cooking to melt the cheese and warm the stuffing.

    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Drphil9001
    Drphil9001 Posts: 29
    I second scraping out the gills and the cooking method. 

    While they are cooking on the gill side down, I mix tomatoes, mozzarella, basil, salt, pepper, and olive oil together in a separate bowl…when they are almost done, flip them and top with the tomato mixture and cook until the cheese melts. If you want to get a little flare after they are done top with some grated cheese and hit with a torch or put the under the broiler for a few until the cheese melts and is slightly browned and crispy.
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