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Old 01-05-2006, 11:49 PM   #1
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Portobello Burgers topped with Spinach Salad

I love Portabello Burgers...something completely different...

Spinach salad:
2c Baby Spinach
1/2 c chopped Red Onion

Red Pepper Dressing:
2/3 c. Diced Roasted Red Peppers
1/3 c mayo
1 clove garlic, chopped
2 T. Rice Wine Vinegar
Kosher Salt Cayenne Pepper,Black Pepper and Thyme...to taste.
Blend roasted red peppers, mayonnaise, and garlic in a processor until smooth. Add vinegar. Season with sea salt, black pepper, and cayenne pepper. Toss with spinach and onions.

Portabello Marinade:

1/2 c. Balsamic Vinegar
1/2 c. Olive Oil
1T Honey
1 T Thyme
Pinch Kosher Salt/Black Pepper

Pre-heat grill (medium heat). Dip Mushrooms in Marinade on both sides, shaking off excess before grilling. Grill mushrooms until tender, turning often, about 5 minutes. While you are cooking mushrooms, toast buns.Place 1 grilled portobello mushroom cap on bottom half of each toasted bun, top with salad.
Serves 8

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Old 01-06-2006, 06:25 AM   #2
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That is absolutely awesome looking Erik, I wish that I could have these for dinner tonight. Many thanks for sharing this great portobello muschroom recipe with us, it is getting bumped to the top of my "must make soon" recipe list.

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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Old 01-06-2006, 11:44 AM   #3
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Why are they called Portobello? Portobello road perhaps? and why? just curious.
There is no love sincerer than the love of food. ~George Bernard Shaw
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Old 01-08-2006, 08:04 PM   #4
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I have to agree that Portabello's are amazing on the grill. Just a bit of mushroom trivia for you. Portabello's used to be the commonly sold mushrooms in markets accross the U.S. They were the common mushroom. The small ones go by the name baby portabello's or cremini mushrooms.

One day, a mushroom farmer discovered a white mushroom, very similar to a protabello growing in his mushroom area. He tried it and it was tasty enough. He cultivated the "new" mushroom and it quickly became the common mushroom due to its clean, white look. It was at first more pricey than its brown cousin. But as it became widely grown and abundant, its price dropped below the portabello.

The Portabello has a slightly stronger flavor, and is now favored among mushroom purchasers for that flavor. And as it has a higher price, and is not as widely distributed, plus having a more robust flavor, it is considered more of a goumet mushroom these days.

In our area of the country, there is a common field mushroom that grows. It has a silvery cap with pink gills on the underside. It has no membrane covoering the gills. The cap is similar in shape to that of white and cremini mushrooms when young, but becomes flattened as it matures. It is a very tender mushroom with an even more robust flavor that the Portabello. Unfortunately, I can't go to the store and purchase it. It's completely wild. We also have several of the famous morells in these parts. I desperately want to go morell hunting come spring-time. I have never yet been wild mushroom hunting, though I've stiudied them extensively. Maybe I'll get to go this spring.

In any case, that's just a bit of mushroom lore for you.

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