FINALLY. I have been waiting 7 years for Portobellos to be sold here, and today I found some. They are gorgeous…4 of them from 5 to 6 inches accross.
I am thinking about either grilling them like a steak in butter. Might add garlic. Sprinkle with olive oil and parmesan cheese and dig in.
But, I am open to suggestions.
OK, first you want to cook up some brown rice. Then, you cook it with just a bit of oil until it’s toasty. Lightly sautee your portabellos, then add some soy sauce to the brown rice and put it in the gill sides of the mushrooms. Top the whole thing off with some grated mild cheese. Monterey Jack or mozzerella are good. Cover, turn down the heat and let cook until the cheese is melty.
This is a GREAT recipe, courtesy of Rachael Ray:
Grilled Stuffed Portobellos:
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or “high” setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings
Personally, I like 'em simple. A little salt, a little pepper, a good splort of olive oil, and put the mofos on a grill. They come out juicy and tender this way, and you can appreciate their savory mushroomy goodness without any interference from other flavors. (They’re also excellent cooked like this and eaten as burgers, although they’re a bit juicier than most other burgers are).