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What can I do with lots of Portobello mushrooms?<br><br>
I tried broiling them, and they came out so-so. I need some suggestions, before they all go bad.<br><br>
Thanks!
 

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I buy them every time I grocery shop. I sautee them in margarine and make a sandwich out of them on toasted bread.<br><br><br><br>
Don't let them go bad -<br><br>
You can chop them up and sautee them then freeze them for using later in sauces and stews.
 

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You can try portobello pizzas...<br><br><br><br><a href="http://vegweb.com/index.php?topic=8101" target="_blank">http://vegweb.com/index.php?topic=8101</a><br><br><br><br>
You can basically put whatever you want on them. It's been a while since I've made them, don't remember how good they were, I do remember they weren't bad though.
 

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<span style="color:#008000;">Sautee them, and then put in some Burgundy wine and cook it a bit longer til the wine reduces and the Ports are a nice rosy color.<br><br><br><br>
Mmmm....Burgundy mushrooms.</span>
 

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Send them to me! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Last night we had portobello fajitas - green pepper, onion and portbellos sauteed in olive oil and lime juice on flour tortillas with guacamole, pico de gallo, Spanish rice and lettuce.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Texaspice</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Send them to me! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Last night we had portobello fajitas - green pepper, onion and portbellos sauteed in olive oil and lime juice on flour tortillas with guacamole, pico de gallo, Spanish rice and lettuce.</div>
</div>
<br><br><br><span style="color:#008000;">I have a very similar recipe that I've made that is from <i>Vegan Planet</i>. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"></span>
 

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Marinate 2-3 caps in 1/4 C. lite soy sauce, 1/4 C. balsamic vinegar, 2 T olive oil, 1 smashed clove of garlic, a shake of salt & pepper for 1-2 hours. Then drain the marinade off and grill or pan fry until tender. Use a few tablespoons of the leftover marinade to mix with vegennaise (or mayo) and serve on a bun with the sauce and slices of tomato and lettuce or baby spinach. Very yummy! <img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:">
 

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Try making mushroom stroganoff with them. Just follow any beef stroganoff recipe, increasing the amount of mushrooms, substituting white beans such as cooked baby lima beans for the meat, and substituting marmite+water for the beef broth. If you're vegan, either leave out the sour cream or use a vegan alternative.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Texaspice</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Send them to me! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Last night we had portobello fajitas - green pepper, onion and portbellos sauteed in olive oil and lime juice on flour tortillas with guacamole, pico de gallo, Spanish rice and lettuce.</div>
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This would have been my contribution to your question!!! I LOVE portobello fajitas! You could also be lazy & add a packaged fajita mix to the mushrooms, onions & peppers!<br><br>
I also like my portobellos grilled!<img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
Okay, now I'm hungry!<img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"><br><br><br><br>
Michelle
 

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They make a great gravy as well, just puree them in a blender, heat over a stove, and add seasoning to taste.
 

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Discussion Starter · #15 ·
The potobello pizzas sound great!<br><br>
I will try them tonight. Maybe my husband will like them also.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nigel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Xmas tree ornaments!</div>
</div>
<br><br><br><img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:">
 

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<a href="http://www.veggieboards.com/boards/showthread.php?p=1439833#post1439833" target="_blank">Try these.</a> I guarantee you won't be dissapointed.
 

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Portobellos, you can chop them up REALLY small and put them in EVERYTHING...mmm. I put them in pasta sauces, stirfrys, salads.... really good in omelettes.
 
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