Portobella Mushroom Caps

I know I am juicing right now, but definitely dreaming of chewing again one day. ;)

I saw an old,old post on these and thought I would add what I do to mine.

The first thing I do is turn them upside down and remove the brown whatever you call it underneath. I carefully scrape it all out. To me, that part tastes them most earthy and has the most flavor. And that is not what I want for a portobella steak.

Then I cut slices across the top and then bottom so that it can absorb the marinade better.

Then I put it in a plastic bag with whatever marinade I like and seal it up. I let it set on the counter for the afternoon and then toss it in the fridge for several days.

I take it out and let it set on the counter until room temperature and then it goes into the dehydrator until it is all nice and warm.

I generally do more than one and then I can grab one whenever I see fit and have it ready to go in a jiffy.

Sounds good. What sorts of marinades do you use? Do you make any without the braggs/soy sauce flavors?

Usually it involves braggs or shoyu and sea salt. Not the best but tends to imitate sad quite a lot. I bet some sort of thai marinade or even some of the different kale chip marinades would also work on it. Or one of the bbg sauce recipes also. I need to go to town to get some mushroom caps and have a go at some different marinades. I have culinary ocd. I will eat the same thing over and over and over.....

by letting it marinade at room temp and in the fridge for several day, it softens quite a bit. Which I really like.

I love buying the baby bellas @ Costco. I remove the stem and also marinade them in a mixture of Tamari (or Nama Shoyu), olive oil, lemon juice and 1 clover crushed garlic. I even do this if I'm going to stuff them, I marinade first, stuff and dehydrate. I'll also slice, marinade and dehydrate and use as a pizza topping. Yum!

Deb; What do you stuff your mushrooms with?
Juli

Quote:

---

Originally Posted by DebB

I love buying the baby bellas @ Costco. I remove the stem and also marinade them in a mixture of Tamari (or Nama Shoyu), olive oil, lemon juice and 1 clover crushed garlic. I even do this if I'm going to stuff them, I marinade first, stuff and dehydrate. I'll also slice, marinade and dehydrate and use as a pizza topping. Yum!

---

OK, you coninced me. I'm dehydrating mine now. I plan to top with basil, heirloom tomato, red onion and avocado for lunch tomorrow. If they turn out good, I'll prepare more to keep on hand.

Quote:

---

Originally Posted by Juicing Juli

Deb; What do you stuff your mushrooms with?
Juli

---

I make Alissa's basil pesto. I'm fortunate to grow basil and I make a LOT and then freeze it (and vacuum seal - Food Saver) one batch sizes. I'm still using basil pesto I froze 1 1/2 years ago! I do marinade my mushroom caps first though. I put them in a gallon ziploc bag and marinade them in the fridge overnight and then stuff and dehydrate for about 6 hours.

Even our oldest son who does not like mushrooms will ask me to make these and even told me he's probably going to get a dehydrator just to make these. He's not a raw foody, so I told him no need for the deh. - just make them in your oven on lowest setting.

Pesto Stuffed Mushrooms
Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

•14 + button mushrooms, washed and stemmed
Stuffing:

•1 cup walnuts
•1/2 cup pine nuts
•1/2 cup olive oil
•2 cups basil
•3 cloves garlic
•1/2 teaspoon sea salt
1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.


http://www.alissacohen.com/raw_recip...pestomushrooms

Thank you so much Deb. I too grow a lot of basil and always wish I froze it. So, to clarify, you make a lot of the pesto and then freeze that?
Do you ever freeze the basil? I've read about people making it into a paste then freezing.
I can't wait to make these.
:heart Juli

Quote:

---

Originally Posted by DebB

I make Alissa's basil pesto. I'm fortunate to grow basil and I make a LOT and then freeze it (and vacuum seal - Food Saver) one batch sizes. I'm still using basil pesto I froze 1 1/2 years ago! I do marinade my mushroom caps first though. I put them in a gallon ziploc bag and marinade them in the fridge overnight and then stuff and dehydrate for about 6 hours.

Even our oldest son who does not like mushrooms will ask me to make these and even told me he's probably going to get a dehydrator just to make these. He's not a raw foody, so I told him no need for the deh. - just make them in your oven on lowest setting.

Pesto Stuffed Mushrooms
Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

•14 + button mushrooms, washed and stemmed
Stuffing:

•1 cup walnuts
•1/2 cup pine nuts
•1/2 cup olive oil
•2 cups basil
•3 cloves garlic
•1/2 teaspoon sea salt
1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.


http://www.alissacohen.com/raw_recip...pestomushrooms

---

Quote:

---

Originally Posted by Juicing Juli

Thank you so much Deb. I too grow a lot of basil and always wish I froze it. So, to clarify, you make a lot of the pesto and then freeze that?
Do you ever freeze the basil? I've read about people making it into a paste then freezing.
I can't wait to make these.
:heart Juli

---

Hi Juli ~ Ooooh - these little gems are addictive! I can eat eat EAT them up!

Yes, I make the pesto when I harvest our basil and freeze them in 1 batch sizes. I actually put them into these little deli-like round containers and freeze. Then I pop the frozen disk of pesto out, put it into a sandwich size Ziploc bag and then put 4-6 of those little bags into a larger Food Saver bag and vacuum seal.

But - here's a wonderful blog that shows how to freeze fresh basil (among other herbs). I used to follow her like clockwork when I Somersized. You may find this helpful: http://www.kalynskitchen.com/2006/06...kend-herb.html

A couple weeks ago, I bought a package of organic basil because I wanted to make zucchini noodles with marinara sauce. I took the remaining basil and portioned it out into ziploc bags and froze overnight. Then I did the same as the pesto - FS'd those ziplocs. Each little bag is enough for one nice sized batch of marinara sauce. It worked great using the frozen fresh basil. I didn't chop it ahead of time - just sorta removed it from the stems (left little stems on) and froze it. Knowing I'd use it pretty quickly as we have spaghetti quite often. It worked wonderfully food processored into the sauce. *Ü*

Wow...very helpful Deb. I'm just purchasing new seeds to start my indoor plants. I'm excited.
I just put some big portobella mushrooms in a bag with your marinade. I couldn't find the whole baby...although we're going to Costco later today.
You know, even in the winter when I buy a big container of Basil, I don't always use it all and I think what a waste. So, thank you for all of this!!
I'll check out the blog too that you suggested!
Have a great day!
Juli

Quote:

---

Originally Posted by DebB

Hi Juli ~ Ooooh - these little gems are addictive! I can eat eat EAT them up!

Yes, I make the pesto when I harvest our basil and freeze them in 1 batch sizes. I actually put them into these little deli-like round containers and freeze. Then I pop the frozen disk of pesto out, put it into a sandwich size Ziploc bag and then put 4-6 of those little bags into a larger Food Saver bag and vacuum seal.

But - here's a wonderful blog that shows how to freeze fresh basil (among other herbs). I used to follow her like clockwork when I Somersized. You may find this helpful: http://www.kalynskitchen.com/2006/06...kend-herb.html

A couple weeks ago, I bought a package of organic basil because I wanted to make zucchini noodles with marinara sauce. I took the remaining basil and portioned it out into ziploc bags and froze overnight. Then I did the same as the pesto - FS'd those ziplocs. Each little bag is enough for one nice sized batch of marinara sauce. It worked great using the frozen fresh basil. I didn't chop it ahead of time - just sorta removed it from the stems (left little stems on) and froze it. Knowing I'd use it pretty quickly as we have spaghetti quite often. It worked wonderfully food processored into the sauce. *Ü*

---