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portobello/portobella/portabella mushrooms
Portobello, portobella or portabella mushrooms are the mature (brown) form of Agaricus bisporus, an edible mushroom native to grasslands in Europe and North America.
Portobello, portobella or portabella mushrooms are the mature (brown) form of Agaricus bisporus, an edible mushroom native to grasslands in Europe and North America.
When immature and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon mushroom (or simply champignon).
When immature and brown, it may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby bella.
When sold in its mature state, the mushroom is brown with a cap measuring 10–15 centimetres (4–6 inches). This form is commonly sold under the names portobello mushroom, portabellamushroom, and portobellamushroom
I wanted to make this taste as much as possible like beef. I think I came pretty close. But, just using a Portobello mushroom in place of a beef patty wasn’t enough for me. I used the same marinade for the button mushrooms that I loaded on top. There might just be enough mushrooms for me in this...
Earlier this year G purchased fresh, Gulf shrimp off the boat. I removed the heads, washed well, drained and vacuum sealed in 1 lb., shell-on packs. I had one pack left in the freezer. After removing the shell and veins I had a yield of 11 oz.
Frozen shrimp is great. Make sure the package is...
Serves 2-3, Preparation 5 minutes, Cooking 5 minutes
3 Portobello mushrooms
Zest of 1 lemon
EVOO - Extra Virgin Olive Oil, 1 tbsp + a drizzle
a pinch of salt and black pepper
A few linseeds, to toast
Method
Usually the packaged portobello mushrooms don't usually need much cleaning, but in...
Serves 2, Preparation 10 mins, Cooking 20 mins
2 Portobello Mushrooms
1 garlic clove, finely chopped
1 tbsp EVOO – Extra Virgin Olive Oil
80 g baby spinach, chopped
soft cream cheese, 100 g
a pinch of turmeric
a pinch of salt and freshly ground black pepper
Method
Preheat the oven to...
Serves: 2 | Preparation time: 5 mins + 1 h to marinate | Cooking time: 10 mins
Portobello mushrooms: 4
Garlic cloves: 2
Thyme, fresh: 5 sprigs
Extra virgin olive oil (Evoo): 4 tbsp
Balsamic vinegar: 3 tbsp
Salt and pepper: to taste
Method
Clean the mushrooms by rubbing them with the...
This is a fun pizza concept. You can make individual personal pizzas using neither bread nor cauliflower, but Portobello mushrooms. They do taste good.
Large Portobello mushroom caps (remove any stem)
Extra virgin olive oil (optional)
Tomato sauce (home-canned or a good grade without...
This was a genuine experiment - I had a hunch that juniper berries might work with fennel. I munched on a piece of raw fennel with a juniper berry squashed and rubbed on top. Oh my - that works, I thought: the delicious conifer notes of juniper with the slightly sweet aniseed fennel is magical...
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