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Old 03-24-2005, 07:02 PM   #1
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any ideas for grilled portobello mushrooms?

am grilling a fungi-fiesta tomorrow and want to hear your suggestions
mannix, my site: (web address removed per rules and regulations on advertising - thank you - Kitchenelf, Administrator)

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Old 03-24-2005, 11:17 PM   #2
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do you know why you should drink with a mushroom. because they are fungi's to be with...

try marinating the portobello in an italian herb viniagrette for a few hours, then grill on both sides for a few minutes. turn the "gills" up, and crumble bleu, feta, or gorgonzola cheese into the gills to melt. slice and serve on garlic toast.
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Old 03-25-2005, 01:38 AM   #3
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I like mine nice and simple. Pre-heat the oven to a high heat. Mix breadcrumbs, parsley and crushed garlic with some melted butter. Stuff the mushrooms with the mixture. Place in the oven for about 10 minutes and enjoy.
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Old 03-25-2005, 02:08 AM   #4
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I like to drench my portobello with balsemic vinegar and then broil it (along with the ciabatta or whatever kind of bread I'm going to use for my sandwich, so it gets warm and crunchy too.) Then I slap a slice of fresh mozarella on the mushroom and broil it a bit more so the cheese gets gooey.


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Old 03-25-2005, 08:28 AM   #5
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Here's a yummy one -


GRILLED PORTABELLO W/CHIPOTLE SAUCE


4 servings



4 large portabellos
¼ cup red wine vinegar
2 minced garlic cloves
2T olive oil
1 cup veg. oil
1/3 cup lemon juice
¼ cup tahini
2tsp. soy sauce
1T worchestershire sauce
1T whole grain mustard
¼ cup parmesan
¼ tsp. black pepper
1 chipotle chili in adobo
½ tsp. salt


Place cleaned mushrooms in shallow pan; mix vinegar, garlic, and oil; pour over mushrooms and marinate 1 hour at room temperature.

For sauce, pour oil, lemon juice, tahini, soy sauce, worcestershire sauce, mustard, cheese, black pepper, chipotle and salt in blender. Blend til smooth; allow to sit at room temperature.

Grill mushrooms 2-3 minutes on each side. Top with sauce.
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Old 03-25-2005, 09:19 AM   #6
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I like to marinade my portabellas in Teriyaki it gives them a slight sweet flavor. Great on the grill.
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Old 03-25-2005, 09:25 AM   #7
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comissaryqueen,

if you like grilled teryaki (slightly sweet and salty), try marinating some scallops, shrimp, and squid along with the portabellos. grill (put the mushrooms on first as they take longer, then the shrimp, scallops, and squid in that order), slice the shrooms and serve over cubed mango and papaya, with a side of jasmine sticky rice (that has been scorched a little).
one of my faves on the grill.
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Old 03-25-2005, 12:15 PM   #8
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I love the mushrom flavor, pure and simple. So I'm going to wade into this thread with my head held high and say; Just drizzle melted butter into the gills, lightly salt on both sides, and grill over charcoal with steaks, burgers, or chicken. Use the portabella caps as a side dish with steak sauce, or ranch dressing, depending on what you grill them with. Cover the grill to capture that wonderful smokey flavor.

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Old 03-25-2005, 12:21 PM   #9
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This may sound odd but I've filled portabello caps with a ricotta mixture similar to what you would use in manicotti and then grilled them. Place on a toasted bun!
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Old 03-25-2005, 03:43 PM   #10
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