How do you cook/consume portobello mushrooms?

Grilling them over charcoal is the best way I’ve had them.

Raw, no. They are not an ideal choice for eating raw. (I like white mushrooms for that.) Sauteed lightly, yes.

Another way I like them is stuffed: I wash and stem the cap, chop the stem and a little green pepper, and mix them with a diet mushroom risotto. I pile that inside the cap and bake it in a shallow tin (such as a recycled aluminum pie plate) at 350 degrees for 15 minutes. Very hearty low-calorie meal.

Any way I can!

I eat them raw. I love them grilled (I use a cap in place of a burger), I like them stuffed- I like them in all kinds of recipes.

EDIT: When I ate raw, I did like them marinated. If you let them sit a couple days, they’re also very tender, as if they were cooked. Asparagus marinated is also quite yummy!

cook:
A little olive oil in a pan. Some chopped garlic. Then cook them like you were pan frying a steak. Sprinkle of salt.

consume:
Preferably with your mouth. :-)

I brush them lightly with olive oil and grill them over apple wood chips.

A good marinade would be minced garlic, olive oil, soy sauce, and a dash of worchestershire sauce.

I like mine marinated in an olive oil balsamic vinaigrette. I grill them lightly – top down to hold in the juices – never turn over, then fill them with a sauté of finely cubed tofu, spinach, pine nuts and garlic. Sometimes I’ll melt cheese over the top. Serve as is or on a bun.

grill…...

I love them broiled, like a steak.
My wife also frys them in butter. Heaven!

My favorite portobello recipe not low cal is to fill the cap with a mixture of crumbled feta cheese and pesto, the bake or grill until they soften and the cheese melts. Yum!

Grilled or fried in butter, then on a sandwich with provolone, tomato and basil.

Stuff them with your favorite pizza toppings and a little sauce, bake or grill and you have a good mini pizza.

On the grill…try to spray pam on foil…add mushrooms and chopped red onions….close it to a pouch and tightly cover edges and grill under medium/medium high heat….for maybe 20 minutes or until tender.

I had portobello-stuffed ravioli tonight, with a smoked cheese and sun dried tomato sauce. Mmm mmm.

Does anybody who stuffs portobello caps chop up the stems and include them in the saute mixture?

@simpleD, do you brown the pine nuts first?

Ya… no matter what the mushroom (generally) I always chop the stems and add them into the stuffing mixture.

Thanks! This thread got up my appetite for stuffed portobellos. I’m getting ready to try a variant of this recipe for tonight and incorporating some ideas from here.

@Jeruba, I do usually lightly toast the pine nuts first in a sauté pan or skillet.

That’s what I did too. My version came out delicious. The pine nuts really added something. Thanks for the great suggestions!