Just a couple weeks ago, the local grocery store (I live on a farm outside a town of 400 residents) had packages of portobellos priced at 5 for $10. Each package had 3 fairly good sized mushrooms, so I purchased them and served them several different ways.
The website The Gourmet Sleuth has a wonderful read on portobello mushrooms.
Here's a good stuffed mushroom recipe that makes a great side dish or a vegetarian entree.
- 4 large portobello mushrooms
- 3/4 chup shredded mozzarella cheese
- 1/3 cup dry bread crumbs
- 1/3 cup chopped walnuts (I substituted almonds and thought it was good)
- 1/3 cup chopped onion
- 3 T. Parmesan chese
- 1/4 t. salt
- 1/4 t. black pepper
- 1 egg, beaten
- 2 T. vegetable broth
Preheat oven to 350 degrees. Spray a 15 x 10 baking sheet with cooking spray.
Remove stems from mushrooms. Combine 1/4 c. mozzarella, bread crumbs, nuts, onion, Parmesan cheese, salt and pepper. Stir in egg and broth. Blend.
Spoon the cheese mixture into mushroom caps. Sprinkle with remaining mozzarella cheese. Place on baking sheet and bake uncovered for 20 - 25 minutes. Mushrooms should be tender.