PORTABELLA MUSHROOM, ALSO CALLED PORTOBELLO IS NOTHING MORE THAN A BROWN CRIMINI MUSHROOM IN DISGUISE.
Makes no difference, the two names refer to the same mushroom—a grown-up crimini.
The portabella is actually just a large version of the crimini mushroom. But no matter what you call it, your mouth will say “wow” when you cook up these hearty mushrooms. They have a meatier flavor, due mainly to their long cultivation time.
Look for firm, solid mushrooms and avoid anything limp, slippery or shriveled. An earthy smell is good; a sour smell isn’t.
Storing: Remove mushrooms from any packaging and store in a loosely closed paper bag. Refrigerate up to a week. Once cooked, they can be frozen for several months.
Grilling: Brush with olive oil and season with salt and pepper, to taste. Grill 5 minutes on each side.
Roasting: Brush with oil and place on a baking sheet, cap sides down. Roast at 425˚ F for about 20 minutes.
Cook them in a skillet with a little oil over medium heat, stirring until tender, about 6 minutes.
Brush them with oil or a grilling sauce, place them in a microwave safe shallow pan or dish and microwave on high for 5 – 6 minutes.
Onions, garlic and bell peppers are great additions, however you cook your portabellas.
Nutrition: Full of fiber and free of sodium, cholesterol and fat, there’s no better substitute on a burger than a portabella.
Grilled Portabella Sandwiches With Savory Onions
Prep Time: 10 minutes
Cook Time: 30 minutes
1/2 cup Food Club Reduced-fat Sour Cream
2 Tbs prepared horseradish
4 Tbs olive oil, divided use
3 red or yellow onions, thinly sliced (about 2 lbs)
2 sprigs fresh thyme
Salt and pepper, to taste
1 cup red wine (or beef broth)
3 Tbs honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 Tbs balsamic vinegar
4 large portabella mushrooms, stemmed
4 whole grain sandwich buns
Combine the sour cream and horseradish in a small bowl; set aside. Heat 2 Tbs olive oil in a skillet over medium heat. Add onions, 1 sprig thyme and salt and pepper, to taste. Cook, covered, until onions wilt (about 10 minutes). Add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and red wine vinegar and simmer until onions soften, about 15 minutes.
Heat a grill or broiler. Whisk the remaining 2 Tbs olive oil, garlic and balsamic vinegar in a bowl. Remove thyme leaves from the stem and add to the bowl. Brush the mushroom caps with the flavored oil and grill, turning as needed, until tender—about 4 minutes per side. Season with additional salt and pepper, to taste.
Spread the sandwich buns with the horseradish cream, add a mushroom, onions and lettuce.
Nutritional Information: Calories Per Serving: 270, Fat: 13 g (1 g Saturated Fat), Cholesterol: 20 mg, Sodium: 325 mg, Carbohydrates: 30 g, Fiber: 4 g, Protein: 7 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician. All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.