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Any idea for portabella mushrooms?

YukonRon
YukonRon Posts: 17,261
in EggHead Forum
Bought some at costco, then figured I got no idea what to do. I do that a lot these days. Want to serve with planked salmon, and did want some ideas.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    I love portabellas. I just cook them direct or indirect. Garlic, onion, Parmesan, and balsamic are good pairings with the shrooms. IMHO, they are not the best pairing for salmon. Better with beef, pork or lamb. None the less, just use flavor profiles you favor, the shroom is like a sponge and will absorb the seasonings you apply. It's a pretty blank slate. 
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  • Legume
    Legume Posts: 15,936
    I've drizzled teriyaki on them before while grilling and that worked out pretty well.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • DieselkW
    DieselkW Posts: 915
    I soak the gill side in balsamic, grill until the vinegar steams out, then use them as "buns" for low carb burger meals.

    With salmon... - instead of vinegar, use lemon juice. Put them on to smoke before you put the salmon on, until really hot, flip for a quick dry. Slice thin and add to cooked rice.

     Apricot or apple wood, I think would be best.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • RRP
    RRP Posts: 26,455
    A buddy made some terrific ones at the recent Peoria Eggfest - stuffed them with bleu cheese crumbles after he grilled them cup side down, Then filled and let it melt. YUMMY!
    Re-gasketing the USA one yard at a time 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I think these look really good
    http://www.recklessabandoncook.com/2012/01/spinach-and-feta-stuffed-portabella.html

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • YukonRon
    YukonRon Posts: 17,261
    This is why I freakin' love this forum. I have said it so frequently before, and I will say it again, you folks are the best! Thank you so much!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Sameydog
    Sameydog Posts: 154
    RRP said:
    A buddy made some terrific ones at the recent Peoria Eggfest - stuffed them with bleu cheese crumbles after he grilled them cup side down, Then filled and let it melt. YUMMY!
    Yep...it's excellent. It's on the menu for this Thursday night dart night.

    Bill
    From the deep south...land of saltwater fish...west central Florida
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  • YukonRon
    YukonRon Posts: 17,261
    Figured I just would empty the fridge on the shrooms. I had a pound of Jimmie Dean smoked breakfast sausage, cream cheese, left over asiago, Romano , and Parisian, sweet diced green Chili's garlic, onion and Tony's creole seasoning and Pablo crumbs. Spritzed some EVOO, on the underside of the caps, mixed all the ingredients, stuffed the caps. Planked for 40 mins at 350F smoked with maple. 
    Killer. Just freaking killer. These will be cooked again.
    That is all.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dldawes1
    dldawes1 Posts: 2,208
    Hope I'm not too late.  Here is a link to the last ones I cooked.

    http://eggheadforum.com/discussion/1169784/crab-stuffed-portabellos#latest

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • jcaspary
    jcaspary Posts: 1,479
    Cook bacon leave fat in the pan.   Cook half an onion, the stems from the portobellos, and a clove of chopped garlic.   Drain and mix with crumbled bacon.   Add mixture to a thing of creamed cheese and a good amount of your favorite rub.  Fill caps and dust again with your favorite rub or another.  Grill indirect at 350 until they soften up.  45 minutes or so.   Fantastic as an appetizer but great as a side also.  
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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