ISO: potrobella mushroom advice

[SusieO]

Hi Lauren:
Sorry I didn't get to this sooner. I actually didn't cook the portobellas. I just put them in a pan, poured the sauce over them and baked according to the directions.

Hope this helps!

[laurenc]

sorry to keep questioning about this - but when you say "baked according to the directions" I think the recipe called for baking time of about an hour - is that what you did? I have never really made any recipes using portobellas but I love them and always order at resturants. I would just love to be able to make them at home. Any other recipes/ideas for portobellas that you have would be much appreciated!

[sneezles]

lauren
Here are a couple of recipes from MasterCook:
The fat content for the grilled portobellas doesn't take into account that the oil is only used for marinating and most is dicarded.

* Exported from MasterCook *

Grilled Marinated Portobella Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Dept of Agriculture Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large fresh portabella mushroom caps
3 cups dry red wine
2 tablespoons shallots or red onions -- minced
2 tablespoons fresh garlic -- chopped
1/4 cup olive oil
1 tablespoon fresh rosemary -- chopped
1/2 teaspoon dried thyme
Salt and pepper -- to taste

Place mushrooms in a shallow pan; combine remaining ingredients and pour over the top of the mushrooms. Marinate for 1-2 hours, turning once. Remove from marinade and cook on hot grill for 3 minutes on each side. Slice and serve as a side dish or main course.

Source:
"The Florida Department of Agriculture"
S(Internet Address):
"http://www.fl-ag.com"

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

Per Serving (excluding unknown items): 192 Calories; 9g Fat (68.7% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 Fat.


Nutr. Assoc. : 5944 0 1358 0 0 0 1492 0


* Exported from MasterCook *

Peppery Portabellas with Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta The Mushroom Council


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound portabella mushrooms
12 ounces fettuccine pasta (uncooked)
4 tablespoons olive oil -- divided
1 teaspoon salt -- divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes in purée
1 cup chicken broth
OR
1 cup vegetable broth
8 ounces (about 1-1/2 cups) fresh asparagus -- sliced diagonally in 1-inch pieces
OR
8 ounces (about 1-1/2 cups) fresh green beans -- sliced diagonally in 1-inch pieces

Bring a large covered pot of water to a boil. If using portabellas with stems, remove them, trim and thinly slice. Slice portabellas; halve each slice. To boiling water, add fettuccine; cook until barely tender, about 10 minutes. Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon of the salt and the black pepper. Remove to a plate; cover loosely to keep warm. In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer, uncovered, to blend the flavors and thicken the sauce, about 5 minutes. Add asparagus; cover and cook until barely tender, about 2 minutes. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.

Yield: 4 to 6 portions

Source:
"The Mushroom Council"

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

Per Serving (excluding unknown items): 349 Calories; 11g Fat (27.0% calories from fat); 12g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 584mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat.


Nutr. Assoc. : 5943 3274 0 0 0 0 0 227 0 0 2130706543 26069 0 2130706543



[This message has been edited by sneezles (edited 02-14-2001).]

[laurenc]

Thanks!
The marinade looks great - can't wait to try!

[Wendy w]

Sneezles:

Thanks for the recipes, they look yummy! As a matter of fact, I was going to have a portobella "burger" for dinner tonite and will have to use the marinade.

[SusieO]

Originally posted by laurenc:
I think the recipe called for baking time of about an hour - is that what you did?

Yup. One hour.
Sneezles' recipes sound wonderful.
One of the chain restaurants (Ruby Tuesdays?) offers portobella fajitas and a grilled portobella caesar salad. Those might be fun to experiment with.

[phantomcg]

I made portabella enchiladas last night. I sauteed the chopped mushrooms with some onion in sake and then rolled into tortillas, poured on a can on green enchilada sauce, sprinkled it with cheese and baked it for about 20 minutes. They were really good.

Cheryl

[laurenc]

In the thread for the whiskey marinated pork chops someone mentioned that they tried the recipe using portobella mushrooms instead and that it turned out great. I would love to try this but I am not sure what type of recipe/cooking time adjustments I would need to make in order for it to work.
Any advice would be greatly appreciated!
Thanks!

[lorilei]

You really wouldn't need to make any major adjustments. Chop the portabellas approximately the same size as you would the regular mushrooms, and cook as usual. http://www.cookinglight.com/bbs/smile.gif The real difference will be in flavor.

[laurenc]

Oops - I guess I should clarify my question. The person who posted actually replaced the pork in the recipe with portobella mushrooms. That was what my question was about - sorry for the confusion.