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[okie smokie]

I have two big portobellos in the fridge waiting. Please let me know how best to season or marinate before grilling.  Not sure yet whether we will serve as steaks, or sandwiches. ??

[Bar-B-Lew]

I used to marinade in Italian dressing.  I would cut up the stem into fine pieces and mix with some onions and bell peppers.  I would sautee that stuff separately.  Once the mushroom got stiff, I would place a tablespoon or so of that mixture in the middle of the mushroom and put some shredded cheese on top and cook until it melted.  Sometimes, we would even put ground sausage in with the sauteed vegetables.

[Mudflap]

https://pelletfan.com/index.php?topic=3353.0


Mudflap

[Kristin Meredith]

Don't marinate as they will suck up liquid like a sponge.

Have you ever done a controlled experiment on this theory?  The reason I ask is because, years ago, Alton Brown tested the position that you should never wash mushroom (just dust them off with a cloth) because they would soak up liquid in washing.

So he had a bunch that he did not wash, weighted before and after brushing.  Then a bunch that he washed, letting sit in pans of water and having water run over them, etc.  The before and after weight of the washed mushrooms were the same --they did not absorb any water.

[Bentley]

I think you all are apples and oranges unless the marinade was water based...the liquid might have something to do with it.

[cookingjnj]

I like to use a spoon and lightly scrape out the dark stuff (don't know what they are called) on the inside of the mushroom, then brush a little mixture of EVOO and a few drops of vanilla extract on the top and inside.  I season with a little Montreal Steak Seasoning then grill.  Don't laugh about the vanilla extract.  I have found vanilla (not too much) and mushrooms go together very well.  I also add a few drops of vanilla when I make sautéed mushrooms. 

[Free Mr. Tony]

I like to use a spoon and lightly scrape out the dark stuff (don't know what they are called) on the inside of the mushroom, then brush a little mixture of EVOO and a few drops of vanilla extract on the top and inside.  I season with a little Montreal Steak Seasoning then grill.  Don't laugh about the vanilla extract.  I have found vanilla (not too much) and mushrooms go together very well.  I also add a few drops of vanilla when I make sautéed mushrooms.

Where did you pick up the vanilla trick? Haven't heard that one before.

[okie smokie]

I like to use a spoon and lightly scrape out the dark stuff (don't know what they are called) on the inside of the mushroom, then brush a little mixture of EVOO and a few drops of vanilla extract on the top and inside.  I season with a little Montreal Steak Seasoning then grill.  Don't laugh about the vanilla extract.  I have found vanilla (not too much) and mushrooms go together very well.  I also add a few drops of vanilla when I make sautéed mushrooms.

Not laughing:  I like vanilla on a lot of things.  I'm just about ready to do the following (after your input and my reading). Wash them, scoop out the "gills" (they are edible but not appealing), Marinate for 10-15 minutes in mix of EVOO, small amount of balsamic vinegar, Soy sauce (lower salt-green top), black pepper, (average amount), a pinch of cayenne powder, a pinch of powdered garlic and a little Rosemary. Put the griddle on my Stampede, and grill in butter.  Salt to taste after if needed, but the Soy and Balsamic should do the job.   Will pic and present when we do it.

[Canadian John]

A different twist: Gills out and stem off (optional). Lightly oil the top. Invert and fill with pesto. Add shredded cheese on top of the pesto and cook until the cheese is well melted. Don't Know what it is called but it's mighty good.

[okie smokie]

A different twist: Gills out and stem off (optional). Lightly oil the top. Invert and fill with pesto. Add shredded cheese on top of the pesto and cook until the cheese is well melted. Don't Know what it is called but it's mighty good.

Will do one of them that way since my wife loves pesto.  Thanks

[Bentley]

Kristin did an one with a red sauce and Mozzarella for one gig...

[okie smokie]

Kristin did an one with a red sauce and Mozzarella for one gig...
]

Those really look great! 

[Bentley]

Wish I had a finished pic, looked even better!

[Bar-B-Lew]

Wish I had a finished pic, looked even better!

Ha, I was going to ask for one too!

[okie smokie]

Did the mushrooms tonight with side of spaghetti.  Very simple. Cleaned them, removed the innards washed and dried them.  Then into a zip lock with EVOO, balsamic vinegar, Soy, garlic powder, pepper, (Duke's mixture, i.e. dash of this and dash of that) for 15 minutes. Into a non-stick pan with butter, at 300* for 4 minutes each side.  Then added garlic marinara sauce, and mozzarella
 cheese and popped into a 350 oven for less than 10 minutes.  Results were fantastic. We both agreed we would do it again.
Below is pic of cleaned mushrooms, final result and half eaten.