Home Cooking

Problematic Portobellos and their Potential

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Problematic Portobellos and their Potential

Chi-girl | Feb 8, 2006 04:16 PM

Bought some large caps at Costco and I make a faux burger with one. Not bad (but nothing like they serve at restaurants.)

Diced them and added to pasta dishes and pizza. Not really seeing a difference in them from my regular white mushrooms.

I know these babies have much potential than I'm giving them. Please help them be all they can be. Looking for ideas to make the fiancee jump up and say, "WOW,it's the fabulous portobello dish!" (jumping might be optional). Live in Chicago so grilling now is not a possibility.

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