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Recipe Ideas for some Portobello Mushroom Caps I have in the fridge.

Answered on August 19, 2014
Created June 16, 2011 at 2:44 AM

Paleo Pizza/Burgers

What should I make?

072fd69647b0e765bb4b11532569f16d

(3717)

on June 17, 2011
at 01:37 AM

Food pics always welcome (+1).

60c061f4b024f9ac421b27bf93b40ebe

(220)

on June 16, 2011
at 11:01 PM

Yummy pics! I just drooled on my keyboard.

60c061f4b024f9ac421b27bf93b40ebe

(220)

on June 16, 2011
at 06:48 PM

Sounds fantastic. I think I'm going to try this tonight.

Medium avatar

(5639)

on June 16, 2011
at 03:51 PM

Wow...yum. That looks fantastic!

7e746be2f0e550a8cd7df881322ae705

(18701)

on June 16, 2011
at 03:39 AM

Oh, okay, thanks! At least I'm not hurting my friends, lol.

E7be2ce38158357f5dacae07b43d1b29

on June 16, 2011
at 03:37 AM

Because they taste AMAZING cooked and have very little taste raw. The differnce between the flavors of cooked an uncooked, unlike most other vegetables, is massive!

7e746be2f0e550a8cd7df881322ae705

(18701)

on June 16, 2011
at 03:22 AM

I actually don't like mushrooms at all, so I do this for my friends. Why should mushrooms be consumed cooked?

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on June 16, 2011
at 03:21 AM

That's what I do. I roast a bunch then keep them in the fridge for hamburger buns.

23cdea3bba94e17d2b58b525773d0c0a

(729)

on June 16, 2011
at 03:18 AM

Mushrooms should always be consumed cooked. This is a great idea though, I'd just maybe roast them first and then keep them in the fridge.

E7be2ce38158357f5dacae07b43d1b29

on June 16, 2011
at 03:09 AM

Wow - these would make the most amazing hamburger buns! Do you cook them? I really only like them cooked - either pan fried or steamed.

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12 Answers

6
D30ff86ad2c1f3b43b99aed213bcf461

on June 16, 2011
at 02:53 AM

Rosemary Parmesan Portabellos (via this blog post)

Wash'em. Place them underside up in a shallow pan, top with melted salted butter, garlic powder (or chopped fresh garlic), rosemary (fresh or dried), and fresh ground black pepper (as desired).

Bake or broil at 400 F, at least 30, more like 45 minutes to get them very tender.

Sprinkle portabellos with parmesan, and broil at high heat for an additional few minutes until cheese is bubbly and melted.

recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.

Devour using a fork and steak knife.

Medium avatar

(5639)

on June 16, 2011
at 03:51 PM

Wow...yum. That looks fantastic!

3
Medium avatar

(19469)

on June 16, 2011
at 08:15 PM

Portobello mushrooms are great for so many reasons!

You can use them as "buns" for meat sandwiches... portobello porkies recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.

You can use them as crusts for meatza's ... pepperoni portobellos and pulled pork meatza recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.

You can stuff them with goodies ... meat stuffed mushrooms (3 ways)

recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.recipe-ideas-for-some-portobello-mushroom-caps-i-have-in-the-fridge.

What can't you do with portobellos?

60c061f4b024f9ac421b27bf93b40ebe

(220)

on June 16, 2011
at 11:01 PM

Yummy pics! I just drooled on my keyboard.

072fd69647b0e765bb4b11532569f16d

(3717)

on June 17, 2011
at 01:37 AM

Food pics always welcome (+1).

1
7b439bc3c2033329fc3c64937825ac6c

(255)

on June 16, 2011
at 03:00 PM

I make a stuffing out of canned salmon and almond flour. throw in some spices (dill, parsley, salt, pepper), top the mushrooms with the mixture, and throw into the oven for half an hour or so.

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 16, 2011
at 01:35 PM

Cut into thick slices, wrap in bacon, grill, and enjoy! :)

0
661fd72c601aa67be69e90c8ecb88b9f

on June 16, 2011
at 06:55 PM

I made sausage stuffed mushrooms last night (combining Everyday Paleo and Nom Nom Paleo's recipes.)

My only tip is to peel the caps if they at all seem tough. Mine were and would have benefited from peeling half the skin off.

0
60c061f4b024f9ac421b27bf93b40ebe

on June 16, 2011
at 06:47 PM

Super Stuffed 'Shrooms I take off the stem and scrape out the gills (just to make extra room you can leave them if you like). Then I mix up some meat stuffing. I usually use ground beef or sausage and then mix in some other veggies or seasonings depending on your theme for the 'shrooms. Then fill the mushroom cap with the meat mixture and bake in the oven at 375 until the meat is cooked through. As the meat cooks the 'shroom soaks up all the yummy fat and flavors from the meat.

Some of my favorite combinations for the 'shrooms are: Bacon cheese burger: ground beef, onion, cooked crumbled bacon, onion, cheddar cheese- serve with ketchup and mustard Pizza: Italian flavored sausage, chopped pepperoni, diced green peppers, chopped mushroom stem, onion, olives, top with mozzarella cheese- serve with marinara sauce Greek: ground turkey, sun dried tomatoes, oregano, kalamata olives, feta cheese

Get creative with your stuffings, they are so versatile. And Super Yummy!

0
2b4f887f5fd32a37c6038eb0aaaf3bf5

on June 16, 2011
at 06:15 PM

Here's mine, and it is amazing! http://paleolady.com/index.php/2010/10/paleo-portobello-mushroom-recipe/

Paleo Portobello Mushroom Recipe

So I had these two lovely looking Portobello mushrooms that I wanted to cook up in some delicious way. But all the recipes I found made you marinate them. I’m lazy and impatient when it comes to cooking. I want to eat it NOW. Finally, though, I stumbled across a recipe that I’ve adapted for your eating pleasure…

Paleo Grilled Portobellos!

Portobello Mushrooms – 2 to 4 should work

Some butter (2-3 tbsp), or coconut oil if you don’t do dairy

Some salt, if you want (1/4 teaspoon)

Some pepper, if you like (1/8 teaspoon)

Minced garlic, more or less on how much you like garlic. I love garlic, and would throw in about 4 or 5 cloves, chopped up. I’ve also used shallots when I had those, instead of garlic. That worked fine.

2 tablespoons balsamic vinegar

FIRST!

Heat it up while you get started! Preheat outdoor gill or boiler.

Then separate mushroom caps from the stems, set caps aside.

Coarsely chop stems, don’t worry about how perfect they are, just chop ‘me up. Chop up your garlic now too. And, if you decide to get wild and throw in some basil, or other tasty herbs, you can chop those up now too.

THEN!

Take out a medium saucepan and melt your butter or coconut oil or oil of choice.

Throw in your chopped stems and garlic! Cook, stirring frequently, until stems are tender. This should take about 5 to 6 minutes.

NOW!

Stir in vinegar, salt and black pepper and remove from heat. Pour all this in a food processor and process until finely chopped. You might be able to use a blender, and, worse comes to worse and you can’t process it, you still might be able to go on to the next step. I’ve never tried it, but you might!

AND!

Now you can take your pretty little mushroom caps and place them rounded side up on grill or rack in broiler pan. Grill or broil these babies about 4 inches from heat until mushrooms are hot, 2 to 3 minutes.

Now here is where the beautiful happens. Turn your mushrooms over, so the gill side is up, and spread with your mixture. Cook until mushrooms are tender, 4 to 5 minutes longer. The first time I cooked them I lost track of time and burnt them. And was so distraught. But, it turns out they were EXTREMELY tasty that way! So, never fear if it turns a bit black!

ENJOY!

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 16, 2011
at 06:57 AM

I like to remove the stalks (reserve and chop) then spread the gill side of the mushroom with about a teaspoon of tapenade (olive paste). Sprinkle with a chopped sun dried tomato and the chopped stem, salt and black pepper, then put a slice of chevre log on top and cook in the oven 180° C 350° F for about 20 minutes. Delicious!

60c061f4b024f9ac421b27bf93b40ebe

(220)

on June 16, 2011
at 06:48 PM

Sounds fantastic. I think I'm going to try this tonight.

0
77877f762c40637911396daa19b53094

(78467)

on June 16, 2011
at 05:23 AM

Slice them into 4-5 slices and saute in butter adding a splash of balsamic vinegar at the end- eat as an appy with red wine.

0
E7be2ce38158357f5dacae07b43d1b29

on June 16, 2011
at 03:26 AM

I think they make an amazing stir fry with roasted red peppers, artichokes, caramelized onions with butter, maybe a little balsamic and maybe a splash of red pepper flakes. Great side dish, or roll it all up with thinly sliced meat or put the other ingredients on top of the cap and roast as per familygrok's directions.

0
23cdea3bba94e17d2b58b525773d0c0a

(729)

on June 16, 2011
at 03:19 AM

I like to spread a nice thick layer of chevre and stick in the oven on a high heat.

0
7e746be2f0e550a8cd7df881322ae705

on June 16, 2011
at 03:00 AM

I use mine as food transportation devices. I make egg salad sandwiches or chicken salad or whatever and use them as the bun.

E7be2ce38158357f5dacae07b43d1b29

on June 16, 2011
at 03:09 AM

Wow - these would make the most amazing hamburger buns! Do you cook them? I really only like them cooked - either pan fried or steamed.

7e746be2f0e550a8cd7df881322ae705

(18701)

on June 16, 2011
at 03:22 AM

I actually don't like mushrooms at all, so I do this for my friends. Why should mushrooms be consumed cooked?

23cdea3bba94e17d2b58b525773d0c0a

(729)

on June 16, 2011
at 03:18 AM

Mushrooms should always be consumed cooked. This is a great idea though, I'd just maybe roast them first and then keep them in the fridge.

E7be2ce38158357f5dacae07b43d1b29

on June 16, 2011
at 03:37 AM

Because they taste AMAZING cooked and have very little taste raw. The differnce between the flavors of cooked an uncooked, unlike most other vegetables, is massive!

7e746be2f0e550a8cd7df881322ae705

(18701)

on June 16, 2011
at 03:39 AM

Oh, okay, thanks! At least I'm not hurting my friends, lol.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on June 16, 2011
at 03:21 AM

That's what I do. I roast a bunch then keep them in the fridge for hamburger buns.

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