Weekend Herb Blogging-Portobello Mushrooms

This week’s entry for Weekend Herb Blogging founded by Kalyn from Kalyn’s Kitchen is Portobello mushrooms. My recipe for these huge mushrooms follows. You can catch all the WHB entries this week hosted by Susan at foodblogga .  Onto my information about these mushrooms. Portobello or Portebello either way, or sometimes called Flats or Field Mushrooms range in size from 4 - 6 inches in diameter.

They are very meaty ( a great substitute for vegetarians ) and lend them selves too many methods of preparation. Frying, baking, grilling, stewing, smoking. They can be used in simple dishes like sandwiches or burgers, onto risotto, individualy stuffing, serving steaks on and more. Today I will go through the process that I use to marinate overnight then cook on a low temperature for 30 mins.

Firstly you need to de stalk the mushrooms, these stalks can be used for sauce or stock or soup, there is nothing wrong with the stem but for my use I need to remove them. To do this, just firmly but gently break them away from the flesh, you can cut them if you wish. For the marinade you will need, the zest and juice from 2 lemons, 2 desert spoons of crushed garlic, 1 bunch of basil blended with 300ml of vegetable oil, mix all together.  

This will be enough for half a box of portebellas, depending on their size about 15 -25 pieces. Toss the mushrooms through the marinade and then lay them on a tray. Turn plenty of cracked pepper from the mill, about 30 turns over them. Cover in the refrigerator over night or 12 hours. Cook on a low temperature 140oc for 30 mins. Remove and allow to cool. They will shrink a little but will have great flavour.

They can now be used for a variety of dishes. I now stuff them with goats cheese and sun dried tomato then I fold them in spring roll paper and fry them til golden. I serve them on chick pea puree.

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