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Stuffed Portobello mushrooms

ICDOCEAN1's picture

I've lost it, can't find it, too many issues stacked up and just notes...where the heck is the stuffed portobello mushroom recipe, which issue?

Pielove's picture

better late... (post #71682, reply #1 of 4)

ICD, sorry, I just saw this. Are you looking for the one with artichokes from FC 114?

http://www.finecooking.com/recipes/porta...

Cheers, Jen


P.S. do you still get 4 email notifications?

kitchengoddess's picture

Special Issues (post #71682, reply #2 of 4)

Hi ICD, the one I recently made was in the Grilling 2012 special issue.

ICDOCEAN1's picture

Stuffed Portobello Mushrooms (post #71682, reply #3 of 4)

Thanks Jen and it was the Grilling book.  Bought 4 more today and will make over the weekend. 

I have the kids again this week so minor cooking going on, but a few good & easy pasta dishes (thanks to Joe Bastianich).  I also have lined up a great looking recipe for chicken and pork wrapped in lettuce, steak salad from Williams Sonoma, and wings & Greek layered dip for a Friday night game.  Of course seafood will creep into the adults menu/so fond of spaghetti and crab a departure from our traditional clambake.

It is a good final weekend for the kids and us to share on the east coast as they will be moving to DC from Idaho and I think a fine end to summer fun. 

Reports later, but I will leave you with Adam Perry Lang's wonderful smokey pasta salad. 

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caitlynsimpson's picture

  The recipe you shared is (post #71682, reply #4 of 4)

 

The recipe you shared is much better that the recipe I've been using, gotta try out your recipe 
 
Heres the recipe I am using for Stuffed mushroom
 
Ingredients are:
 
Bread crumbs or smashed up croutons
Garlic
Onion
Parsley
Olive oil (just a little)
Butter
Worshestershire
Wine
Salt & pepper
Meat of some variety
Cheddar
Oregano
 
Here is the procedure on how to do it:
 
1. Wash well. You're eating fungus that grew out of god only knows what.
2. Pop the stems out. You may use a butter knife to kind of cut around the stem on the button mushrooms. Some people also scoop them out slightly with the aforementioned butter knife.
3. Chop up some of the stems to add to the stuffing.
4. Use bread crumbs or smashed up croutons.
5. Use delicious stuff. Mix the stems/breading/delicious stuff together, then stuff it back in the 'shrooms. 
6. If you like, put some shredded cheese over them.
7. Lightly oil a cookie sheet and cook for about 15 or 20 minutes.