| Regional Foods | Cooking Articles
| Culinary Dictionary
Yummy! These Baked Portobello Mushrooms are so good and so easy-to-make! They are excellent served with steak.
A portobello mushroom is a very large cremini, and
a cremini is a brown or cream-colored version of the white button
mushroom . . . The flavor of the portobelo is the same as that of the
common supermarket mushroom, except it is more distinct because it is
older and more developed. The gills on the underside of the mushroom
have progressed to a greater degrees from the pale pink stage at their
first break. . .
Portobello Cookbook: 40 Quick and Easy Recipes, by Jack Czarnecki.
Jack is renowned for his expertise cooking all types of specialty
Baked Portobello (Portabella) Mushrooms:
Yields: 5 to 6 servings
Prep time: 15 min
Cook time: 3 minutes
4 to 5 large portobollo (portabella) mushrooms, sliced 1/4-inch thick
extra-virgin olive oil
Juice of 2
3 tablespoons chopped parsley
2 shallots, chopped
White pepper to taste
Salt to taste
Remove the gills if you desire. The gills are on the undersides of
the mushrooms and they connect to the mushroom stems. Because the
gills often add an intense brown color to dishes, some cooks prefer
to remove them. Use the tip of the small spoon to scrape away the
gills. Save the stems and use them when make
soup or stock.
In a large frying pan over medium-high heat, sauté mushrooms with some of the olive oil for 2 to 3 minutes or until they are tender. Remove from heat.
Arrange cooked mushrooms evenly in one or two layers in a large baking dish. In a small bowl,
combine olive oil, lime juice, garlic, parsley, shallots, white pepper, and salt; pour over mushrooms. In the refrigerator, marinate at least 4 hours or overnight.
Serve either cold or at room temperature. Plate on individual salad plates as an appetizer with 3 slices on the bottom at a diagonal and another 3 slices on top
in the opposite direction (makes an appealing diamond pattern). Drizzle some of the marinade over the top, making sure you get some of the shallot and garlic.
Contact Linda Stradley -
About Us - By
What's Cooking AmericaŠ copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -