please share your favorite PORTABELLA recipes!

[Zaphirah]

I have some portabellas that need to be eaten ASAP and I have no ideas...What are your favorite ways to use them? I'd really like to stuff 'em with something but not guac. I've got just about every other veggie, nut, seed, and fruit under the sun so don't be shy. ;)

[Eva]

What about with the pesto? That's really good, and it doesn't have to be dehydrated. :)

[Lady Green Jeans]

I second the pesto. One of my favorite ways is to marinate in a little nama shoyu for about an hour then drain and fill with pesto. Good in the dehyrator or not.

Or slice then in whatever size pieces you like and marinate in nama shoyu for a little while. Great as a topping to spaghetti with marinara or press out some of the nama shoyu and top or mix in with the alfredo.

Mushroom gravy is also a great option--I use Alissa's recipe.
Also may want to marinate the slices with some thin sliced onions for a very nice pasta topping.

[tiggerbounce]

I like the fajitas with the portabellas marinated a few hours in a bit of olive oil, s & p, crushed garlic, onions, sea salt, bit of liquid smoke (not raw), sometimes some cumin...whatever you like. Looks like strips of meat. Great with tortillas or lettuce wraps.

And I really like mushroom jerky. Same type of marinade base but I add more things like agave to it or whatever spicy things I want (cayenne, etc). Then just dehydrate overnight and there ya have it! Mushroom jerky.

[sugarsnap]

I use this on both the baby portabello's and the large one's.
Not sure of the exact measurement, must try not to make too oily.
Slice the mushrooms, add EVOO, salt and lemon juice. Marinate for a day or so. The lemon juice and salt breakdown the structure of the mushroom. I swear:rolleyes: these taste so tender and meatlike when done.

[rawkchicster]

i really like marinating the mushrooms, then stuffing with pesto and sunburger. Dh loves it this way too :).

[agumble]

Do all of you make the pesto with pine nuts? That's what Alissa's recipe calls for, but they're so expensive that I just can't get myself to buy them for that price.

[Ingenue]

There's a recipe from Natalia Rose's raw food detox for a portabello/corn salad that is divine. Essentially you mix chopped portabella's with raw corn, oil, balsamic, sea salt, garlic, and whatever other chopped vegetables take your fancy. It is sooo good! Really filling and a good wintery sort of dish.

[Yeshia]

Do all of you make the pesto with pine nuts? That's what Alissa's recipe calls for, but they're so expensive that I just can't get myself to buy them for that price.

I substitute pine nuts for what ever I have on hand. I do not like the taste of pinenuts:eek:

The recipe is wonderful with out them:)

[subbacultcha]

Herb-encrusted mushroom steaks on goneraw.com
yum :)

[maui_butterfly]

i slice and marinate the portabellos in agave, braggs aminos, and olive oil for a few hours then slap them on the dehydrator overnight. DELICIOUS!!!

then reserve the marinade for use in a salad dressing, has the infused mushroom taste. yumm..

[Zaphirah]

such good ideas! I shall be FEASTING on mushrooms for quite awhile.

(I use sunflower seeds in place of pine nuts, not quite as good but 1/5th the cost!)

[Gittel]

I make a "mushroom stack" by putting a little bit of Braggs on the portobello, followed by slices of avocado, tomato, some red onion, and cilantro, followed by another shpritz of Braggs. Caution: eat with towel in hand (for face-wiping!).

Gittel

[Riiiya]

i was so sick of salads today that i just put some cashew mayo on mushrooms and topped it with salsa!! mmmmmmmm yum! i even have a picture here (http://www.freewebs.com/riiiya/mushroom!.jpg)

[rawkchicster]

pesto is so easy, as long as you've got a good EVOO, just blend a little with fresh basil, seasalt, and maybe some minced garlic, that way you can combine it whichever way you'd like, with a protein meal, or a starch meal.