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  1. #1
    Join Date
    Jul 2007
    Location
    Mount Airy, MD
    Posts
    7,281

    Portabella Mushrooms Yum !!!

    (4) Portabella Mushrooms on the grill after marinating in;

    1/2 cup balsamic vinegar, 3 tablespoons of extra virgin olive oil, 2 tablespoons of Worcester sauce, a few shakes of sea salt and some freshly ground pepper, topped off with some freshly minced garlic. Soak stem up in the fridge for about 2 hours.....

    Place on the grill stem up for 10 min and then 8 down..... YUMMY !!!

    Just did this with a few lobster tails on the grill, some Cod in butter and lemon mango seasoning broiling on the grill,, all followed up with some local white corn....

    Fat and Happy

  2. #2
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,491

    ??

    I read that Portabellas were the same a the farmer mushrooms that were allowed to grow. Except for a more mature flavor they are similar.

  3. #3
    Join Date
    Mar 2011
    Location
    Edna Bay, Alaska Highest concentration of black bears in the US
    Posts
    623
    Quote Originally Posted by Chris_Worthington View Post
    (4) Portabella Mushrooms on the grill after marinating in;

    1/2 cup balsamic vinegar, 3 tablespoons of extra virgin olive oil, 2 tablespoons of Worcester sauce, a few shakes of sea salt and some freshly ground pepper, topped off with some freshly minced garlic. Soak stem up in the fridge for about 2 hours.....

    Place on the grill stem up for 10 min and then 8 down..... YUMMY !!!

    Just did this with a few lobster tails on the grill, some Cod in butter and lemon mango seasoning broiling on the grill,, all followed up with some local white corn....

    Fat and Happy
    DUUUDE!

  4. #4
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Quote Originally Posted by Chris_Worthington View Post
    (4) Portabella Mushrooms on the grill after marinating in;

    1/2 cup balsamic vinegar, 3 tablespoons of extra virgin olive oil, 2 tablespoons of Worcester sauce, a few shakes of sea salt and some freshly ground pepper, topped off with some freshly minced garlic. Soak stem up in the fridge for about 2 hours.....

    Place on the grill stem up for 10 min and then 8 down..... YUMMY !!!

    Just did this with a few lobster tails on the grill, some Cod in butter and lemon mango seasoning broiling on the grill,, all followed up with some local white corn....

    Fat and Happy
    Thatsalota balsamic. I've been using Neuman's Balsamic salad dressing quite a bit for the last few years with marinating. Tasty

  5. #5
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Last year we had a discussion about portabella mushrooms on this forum. I couldn't fine it. But here is my version of stuffed portabellas.


  6. #6
    Join Date
    Jul 2007
    Location
    Mount Airy, MD
    Posts
    7,281
    Quote Originally Posted by benncool View Post
    Last year we had a discussion about portabella mushrooms on this forum. I couldn't fine it. But here is my version of stuffed portabellas.

    It would appear that there is whale sperm a top those mushrooms

    What the hell is that??? and how was it?

  7. #7
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by Chris_Worthington View Post
    It would appear that there is whale sperm a top those mushrooms

    What the hell is that??? and how was it?

    Q#1 Melted provolone cheese. Q#2. They were great--everything tastes good with cheese on it.

  8. #8
    Join Date
    Jul 2007
    Location
    Mount Airy, MD
    Posts
    7,281
    Quote Originally Posted by benncool View Post
    Q#1 Melted provolone cheese. Q#2. They were great--everything tastes good with cheese on it.
    Hmmm, me likes provolone and are those little nuggets in the pic garlic?

  9. #9
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by Chris_Worthington View Post
    Hmmm, me likes provolone and are those little nuggets in the pic garlic?
    I don't know exactly what you are looking at. But if it looks like garlic it probably is. I've never been know to spare the garlic.

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