How can you tell when portabella mushrooms are thoroughly cooked? Also, are they healthy? Any recipes?

Well!





To answer your questions,





1) ';...thoroughly cooked?'; When they are soft and heated through the mushrooms could be said to be 'thoroughly cooked', although this is really not terribly necessary as they don't harbor much in the way of food borne illness.





2)';...are they healthy?'; In a word, 'no'. All mushrooms are largely water, with a bit of cellulose for stiffness and structure and perhaps a mineral or two, but, a steady diet of nothing but mushrooms would doom you to starvation.





3) ';recipes';. For my nickel, simple is best. a dribble of olive oil on a portabella cap, a bit of finely crushed garlic, pepper and salt, grilled to soft perfection is a treat by itself or alongside a steak.





Leftovers can be sliced up an make the finest salad topper around!





Hope this helps!





Best wishes!How can you tell when portabella mushrooms are thoroughly cooked? Also, are they healthy? Any recipes?
Nutrition





Portobello Mushroom, Raw, 100 grams





Calories


26





Total fat (g )


0.020





Saturated fat (g)


--





Monounsaturated fat (g)





--





Polyunsaturated fat (g)


--





Dietary fiber (g)





1.5





Protein (g)





2.50





Carbohydrate (g)





.5.07





Cholesterol (mg)





0





Sodium (mg)





6


Vitamin C (mg) 0


Uses


Portobellos in the U.S. have become the ';vegetarian meat';. Grilled they have a very meaty texture and are served grilled as salad toppings and even as a burger. They are also a perfect companion for polenta and can be stuffed and baked as well.





Cleaning


As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap. You may alternately use a small sharp knife and cut the stem even with the inside of the gills.


INGREDIENTS





* 4 portobello mushroom caps


* 1/4 cup balsamic vinegar


* 2 tablespoons olive oil


* 1 teaspoon dried basil


* 1 teaspoon dried oregano


* 1 tablespoon minced garlic


* salt and pepper to taste


* 4 (1 ounce) slices provolone cheese





DIRECTIONS





1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.


2. Preheat grill for medium-high heat.


3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.How can you tell when portabella mushrooms are thoroughly cooked? Also, are they healthy? Any recipes?
I love cooking with portabella mushrooms!! You can do so many things with them and they can even be sliced and used as a substitute for meat in some recipes. They can be grilled, pan seared, in spaghetti, in Beef Stroganoff, etc.





They do not have to be ';done'; to eat. They can be eaten anywhere in the cooking process or even raw--and are a healthy food.





Meatless Stroganoff


6 large portabella mushrooms


1 lb. white button mushrooms


4 oz. dried porcini mushrooms


3 C. regular or non fat sour cream


1 medium onion, diced


1 16 oz. can of petite cut tomatoes


3 T. (or more) worcestershire sauce


Salt and ground pepper


1/3 cup marsala or sherry


Buttered noodles





Wash fresh mushrooms and rehydrate the dried mushrooms. Drain. Cut the portabellas across the cap in 1/2 inch strips. Cut the button mushrooms the same way, after removing the stems. The stems may also be used.





In a large saute' pan, heat about 4 T. of olive oil, add onions and cook until they are clear. Add all mushrooms, put top on pan and sweat the mushrooms on med. heat until they have given up most of their moisture.





Lower temperature, add tomatoes and bring to a low simmer. Add sour cream and stir in well. Add marsala and worscestershire sauce, stir well and turn to low. Cook for at least 35-40 minutes, stirring often.





Make enough noodles for 3/4 cups cooked per person. Put in center of a warmed plate, ladle Stroganoff over the noodles. Note: Rice may be substituted. Serve with a crisp garden salad.
Stuffed Portabella Mushrooms


Ingredients


2 tablespoons Chopped garlic


2 sprigs Fresh thyme, chopped


2 tablespoons Granulated sugar


1/4 cup Olive oil


1 cup Balsamic vinegar, divided


6 Portobello mushrooms, each about 3 inches in diameter, stems and gills removed


12 ounces Brie cheese


Salt


Freshly cracked black pepper


6 cups ';baby'; greens (mesclun mix)


4 to 6 tablespoons Italian dressing


Shaved asiago chees to taste for garnish


Preparation





Combine garlic, thyme, sugar, oil and 1/4 cup vinegar in a bowl or sealable plastic bag. Add mushcroom caps; toss gently to coat with marinade. Marinate at least 1 hour or up to 24 hours.





Place remaining 3/4 cup balsamic vinegar in a small pot; cook over medium heat until reduced to 2 tablespoons, about 15 minutes. Set aside.





Preheat oven to 375 degrees. Remove mushrooms from marinade; fill caps with brie. Season lightly with salt and pepper. Bake 10 to 12 minutes or until cheese is bubbling.





Place each mushroom in the center of a small plate. Toss greens with dressing. Use dressed greens to cover cheese-filled mushrooms. Drizzle with balsamic syrup; top with asiago.


Cook's Notes





Cut mushrooms before covering with greens so they can easily be served with toothpicks.
This is fabulous! Portabellos are the best mushroom in my opinion. They don't have to be cooked to eat them, but if you DO cook them, they will change to a darker color and their texture will be nice and soft. Be careful when cooking them in butter, they tend to soak up everything they come in contact with, this changes their delicious flavor from that of the mushroom itself, to the flavor of what you cook them in.





BREADED PORTABELLOS





4 portobello mushrooms


Parmesan cheese


Italian bread crumbs


butter


minced garlic


shredded motzarella cheese


serves 4





In a small bowl, combine Parmesan cheese and bread crumbs in equal portions. In another bowl, melt one stick of butter in microwave and add minced garlic to taste.


Wash mushrooms and place one at a time in butter coating both sides. Roll in bread crumbs.





Place in casserole dish. Sprinkle with cheese overall. Cover dish and bake at 375 for 20-30 minutes until the cheese is golden and bubbly.





Serve with baby spinach and radicchio salad with honey mustard Dijon dressing.
They are thoroughly cooked when you can press your finger into them and they spring back...the same way you check for doneness in a cake. They are very healthy for you. I like to marinate them in balsamic vinegar, then grill them under tender. I place the whole grilled portabella on whole grain bread with swiss or other cheese, tomato slices, and sauteed onions and peppers. Eat with a side lettuce and sparkling water for a delicious meal.
Portabella are terrific! You can actually eat them raw in a salad, but the best way is on the grill with worchestershire or A-1 sauce...You will think you are eating a tender steak with out all the cholesterol. Also good fried in a skillet with fresh garlic and a little butter.
Roasted Portobello Mushrooms with Blue Cheese





INGREDIENTS


2 portobello mushrooms, stems removed


1 tablespoon soy sauce, or to taste


freshly ground black pepper


3 tablespoons crumbled blue cheese


DIRECTIONS


Preheat oven or toaster oven to 425 degrees F (220 degrees C).


Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.


Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.





Asparagus and Mushroom Quiche





INGREDIENTS


5 slices bacon


2 tablespoons olive oil


1 small onion, cut into 1/2-inch pieces


1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces


1 cup chopped fresh asparagus


1 (8 inch) unbaked pie shell


1 egg white, lightly beaten (optional)


1 cup shredded sharp Cheddar cheese


1/4 cup crumbled feta cheese


2 eggs


3/4 cup half-and-half cream


1/2 teaspoon salt


Fresh ground pepper


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.


Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.


Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.


Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.


Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.





Portobello Mushroom Appetizer





INGREDIENTS


2 cloves garlic, minced


1/4 cup olive oil


6 portobello mushrooms


1 1/2 cups diced tomato


4 ounces blue cheese, crumbled


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a small bowl stir together the minced garlic and olive oil. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap.


Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.
You should wash the manuer off.


but they don't need to be cooked


cooking for a salad is foolish


using them in a sauce..?? well they will get cooked well done anyhow.
They become ';bendy'; or flexible. I didn't say ';soft'; coz that could mean '; over-cooked.';


You can grill them on the barbie; baste with yer favorite savory sauce.


Slice them and saute them.


That's two choices.