I have 4 huge fresh portabella mushrooms. What would be the best way to use them without grilling them?



karen06 July 5, 2013
THANK YOU for the wonderful ideas. I am going to marinate 2 in balsamic and then saute with garlic etc as an addition to salads or sandwiches for our meatless Tuesday. And will bake the other 2 with a creamy caramelized onion and cheese sauce. It all sounds really yummy. Thanks again. I really appreciate it.
bigpan July 5, 2013
I would clean and stuff with either a bruschetta mix or home made salsa and cover with a spicy cheese (monteray jack) , bake, and enjoy.
If you want to chop them up, consider a risotto.
andrea L. July 4, 2013
It would be a waste not to use them whole!
You can put each portabella in a baking dish and pour this mixture over and bake (something a little different):


I know you prefer it to grill them, but I think they would work well as a bum substitute in a burger.

Pegeen July 4, 2013
Am never disappointed with the ingredients Monita mentions, but I usually saute instead of roasting in the oven. Either method, the results seem better after slicing them first into at least strips.

Would you consider stuffing them with a cream-based duxelles? Depending on the diameter, you could slice the stuffed caps into halves or wedges.
Kristen W. July 4, 2013
Also agree that the above mentioned pâté recipe from food and wine is simply awesome.
Kristen W. July 4, 2013
I prefer to slice them before marinating b/c i don't think a marinade will penetrate that far into the interior of such a large mushroom if left whole. Slicing them first gives more flavor in every bite. Also, for a nice "umami-bomb", I like to include soy sauce in the marinade and them grill the slices.
savorthis July 4, 2013
During Meatless March a couple years ago I discovered this mushroom pecan pate which is so good I still make it often. In fact, it is great with steak or on burgers: http://www.foodandwine.com/recipes/porcini-and-pecan-pate
pierino July 4, 2013
Grumpy pierino really dislikes "portabella" mushrooms. This is just the common brown mushroom given a fancy name for marketing purposes----okay, it worked. There are much better mushrooms with more "umami" out there. That said, now that you are stuck with them, you can chop them and sautee them with lots of garlic, and parsley in olive oil. But it's like putting lipstick on a pig. This particular mushroom needs lots of help. As susan g noted, you can turn them into duxelles, that is stems chopped up finely.
amysarah July 4, 2013
Speaking of NOT burgers, something else occurs to me - a whole sauteed (or grilled) portabella, on top of a burger, topped off with blue cheese (stilton, roquefort, gorgonzola, whichever) and caramelized onions would pack a wallop of umami....translation: be delicious.
susan G. July 4, 2013
It would be a shame not to use them whole. Huge calls for a starring role! I would look at recipes for stuffed mushrooms (with the stems chopped and sauteed), or make a pilaf-type grain with the chopped stems, then fill the caps and bake.
amysarah July 4, 2013
You can saute them and use them in a sandwich - with cheese, lettuce/arugula, roast peppers - whatever you like really. Maybe on some toasted sourdough. Please note that I am not referring to them as a 'burger' substitute, as that tends to get some folks around here's knickers in a twist...)
Monita July 4, 2013
I clean the caps and then toss them with olive oil, balsamic vinegar, minced garlic, salt and pepper. I roast them in the oven for 15-20 (until they soften) at 400 degrees. Then I slice them into strips and use it in a deli meats salad
Stephanie B. July 4, 2013
I like to slice and saute them and include with grains. There are lots of great ideas here http://food52.com/recipes/search?q=portobello
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