The Portobello Mushroom
Tuesday, April 11, 2017
The Portabello Mushroom, written by Michael
If you have never seen a Portobello mushroom, they look like large, squat mushrooms.
And when I say large, I mean it. They commonly are in the 8 to 10 oz. range, and I have seen them bigger. They are kissing cousins to the common brown mushroom we use all the time, but when cooked they have a texture and 'chew'
that is very similar to meat. Have them grilled at an Italian restaurant and if you weren't paying attention you would think you are eating veal.
The good news is that they have normal mushroom food values:
calories - 8/oz
carbs - 1.2/oz
fat - 0
protein - .4g/oz
The bad news is that virtually all recipes for preparing Portobellos involve grilling them in olive oil. And Portobellos absorb the oil like a sponge.
Well guess what? They can be easily microwaved and when I say easy, I mean easy.
Just take a damp paper towel and wipe the top of the mushroom clean, remove the stem, and put it on a plate (right-side up). That's all you do. In my microwave at home it's about 4 1/2 minutes, but your's may be different.
Once they're out of the microwave, turn them over and get creative. I like spreading some fresh chopped garlic and salt in the hollow. but salsa is great as is Dijon mustard.
In fact I love making a sandwich using a Portobello, two rice cakes and a little mustard.
You'll have no trouble making something that you really look forward to.
Imnotstoppin would use bread thins instead of rice cakes when making a sandwich.