Portobello mushrooms

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Portobello mushrooms

I’ve been searching for portobello mushrooms for ages and, at last, they are now regularly available at the nearest supermarket. According to Gourmet Sleuth, portobello is simply an oversized crimini or brown button mushrooms. When the crimini reaches four to six inches in diameter, it then becomes portobello.

What’s so special about the portobello? The musky, smoky flavor. The size too. Because portobellos are large, the caps can be stuffed. And because they are firm as well, they can be skewered and grilled as a kabob (or kebab, if you prefer). Minced, they are great as burgers (mix with ground chicken and you’re in burger heaven, I tell you).

How are they prepared? As with most mushrooms, washing is not recommended. I simply get a paper towel and dab the portobellos prior to cooking.

How long do they take to cook? Fast. Cut up, they take just about 30 seconds to cook. Whole? Well, I’ll tell you when I’ve had a chance to make stuffed portobellos and portobello kabobs. :)

December 16, 2008  Print This Post   
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