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Thread: The Portabello Mushroom Thread

  1. #1
    Team LGK x-wingcamewest's Avatar




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    Default The Portabello Mushroom Thread

    For my after McKingses victory supper, I am having a portabello mushroom "burger". What I am doing is taking a large prorto top, 5-6 inches in diameter, splashing some extra virgin olive oil, (I'm assuming they come from really ugly olives), on it, a dash or two of garlic powder, and a dash or 5 of old bays seasoning. Grilling it on an oak fire, topping it off with some sharp cheddar or pepper jack cheese. (Haven't decided yet). I will set it all on an onion roll and garnish it with my favorite burger toppings.

    These things are the bomb. You will not even realize you are not eating a beef burger. I even do this in the winter with just my cast iron grill on the stove.

    You will not be disappointed.
    Rinkrat, Henry1515, notbob and 2 others like this.

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    Wild About The Kings WildWill's Avatar




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    I've been a lacto-ovo Veg for over 25 years now...and I eat these at least once a week. You really don't even need to use the oil to be honest. You can grill them without any liquid because they're already 90% liquid.

    Though a nice Balsamic Vinegar brushed on the top makes a nice glaze.

    We had them camping this week, awesome as usual

  3. #3
    Team LGK x-wingcamewest's Avatar




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    Quote Originally Posted by WildWill View Post
    I've been a lacto-ovo Veg for over 25 years now...and I eat these at least once a week. You really don't even need to use the oil to be honest. You can grill them without any liquid because they're already 90% liquid.

    Though a nice Balsamic Vinegar brushed on the top makes a nice glaze.

    We had them camping this week, awesome as usual
    I hadn't even thought about balsamic vinegar. Great idea. Would you recommend some of the fruit induced ones or just straight age?

  4. #4
    Wild About The Kings WildWill's Avatar




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    Whatever floats your boat really. You can throw a pineapple slice and some teriyaki or sweet and sour too. They're so cool
    x-wingcamewest likes this.

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    Beep Beep!! KickEm's Avatar




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    I love grilled portabellos. Last time I did them with little shaved bits of garlic (like mini toothpicks) stabbed throughout them with a balsamic glaze, topped them with crumbled feta. Outrageous.

    Just the other day I saw on some cooking show where they thinly sliced portabellos, dipped in a light batter and deep fried them to make mushroom fries. Looked awesome.
    Henry1515 and x-wingcamewest like this.

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    Quote Originally Posted by KickEm View Post
    I love grilled portabellos. Last time I did them with little shaved bits of garlic (like mini toothpicks) stabbed throughout them with a balsamic glaze, topped them with crumbled feta. Outrageous..
    That sounds incredible and a great combination (especially the garlic). Wish I had the patience to try that...

  7. #7
    Team LGK x-wingcamewest's Avatar




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    Quote Originally Posted by Forechecker View Post
    That sounds incredible and a great combination (especially the garlic). Wish I had the patience to try that...
    patience? Sound about as easy as making a sammich to me.

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    Registered abuser Henry1515's Avatar




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    doesn't get much easier than grilled portos.,How are you Randy? Long time bud...
    If a ram is a sheep and a mule is an ass,why is a ram in the ass a goose?

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