Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Ooooh, thanks! I just might have to try them. I see them at the grocery store all the time but have never taken the plunge. Candace - Carrie Johnson herbal remedies Wednesday, June 30, 2004 8:59 PM Herbal Remedies - Portabello Portabello is quite possibly the best food in the world. Even if you don't like mushrooms, this is a wonderful food to try. I love it baked, grilled, blackened, raw, broiled, boiled, anyway you can make it. Try some recipes with them, you'll be delighted, they are amazing. They rule. I love them.rilled Portobellos with Olive Oil & Garlic4 PortobellosOlive OilCoarse salt and freshly ground black pepper4 garlic cloves, mincedChopped fresh parsleyPreheat the broiler or start your grill.Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve. Grilled Portobellos4 Portobello Mushrooms 1/4 t salt2 T butter 1/8 t black pepper2 t minced garlic 1 T chopped fresh basil2 T balsamic vinegarPreheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.autéed Portobello Mushroom Teriyaki1 - 6 oz. package Oakshire Sliced Portobellos2 T Olive OilGarlic Powder to tasteSauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer. Marinated Grilled Portobellos Recipes4 Portobello CapsOlive Oil1/4 Cup Soy SauceGarlic Powder to tasteSeparate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer.(You can take the marinade while the Portobellos are grilling and cook to boil in sauté' pan add 1 T flour , reduce heat and cook till thick, pour over Portobellos.) Marinated Portobellos4 Oakshire Portobello Caps1/2 bottle any good Italian DressingMarinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side. Balsamic Marinated Portobellos4 Oakshire Portobello Caps1/4 cup balsamic vinegar2 T Olive Oil1 clove of garlic minced1/2 onion chopped1/4 cup fresh basil, choppedWash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.Mushroom Stroganoff1 lb. Oakshire Sliced Portobellos½ lb. Sage Sausage*¼ cup chopped onion1 clove chopped garlic ½ cup milk 1 T Flour1 lb. Egg Noodles - CookedSauté onion, garlic and sausage till sausage is brown, add Oakshire Sliced Portobellos and cook until Portobellos are cooked through – 10 minutes. If needed add more water to Portobellos and sausage. Mix milk and flour together. Bring pan to boil, add milk and flour mixture to pan to make thicker gravy.Serve over Egg Noodles. *Sausage option, if you do not use sausage you can substitute beans or vegetable protein.Oakshire Portobello Pizza Oakshire Portobello Mushroom caps, cleaned and stems removed Extra virgin olive oil Tomato sauce, homemade or good quality purchased Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc. Freshly chopped herbsPreheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices.Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately. Crimini Mushrooms and Wilted Spinach Salad 6 cups trimmed spinach leaves 1 cup sliced yellow bell pepper 1 cup cherry tomato halves 1 pound fresh Oakshire Crimini Mushrooms, sliced 1/2 cup bottled Italian dressing 1/2 cup sliced green onions (scallions)In a large salad bowl, place spinach, bell pepper and tomatoes. Heat a large non-stick skillet and add Oakshire Crimini Mushrooms; cook stirring occasionally, until tender about 5 minutes. Stir in salad dressing and green onions, remove from heat. Pour over spinach; toss gently. Spinach Stuffed Portobello 6 - Oakshire Portobello caps 1 pack of chopped spinach - frozen or fresh 6 oz. cream cheese 1/3 cup romano cheese 1 Egg 1 clove garlic chopped 1 Tablespoon Olive Oil Salt & Pepper to tasteSauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese, romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350. Mushroom and Sausage Casserole 1 - 4 oz. pack of Oakshire Specialty Blend Mushrooms (a blend of shiitake, oyster and crimini mushrooms) 1 Lb. Sage Sausage 1/4 chopped onion 1/2 Lb. Egg Noodles 1/2 cp. milk with 1 Tablespoon Flour (Mixed together) Salt and Pepper to tasteRinse mushrooms and remove any stems from oysters. Sauté sausage till brown then add Oakshire Specialty Blend and cook for 5 minutes. Add Egg Noodles and 1 cup water. Cook till egg noodles are done, you may need to add more water. When egg noodles are done add in milk mixture and stir till gravy has thickened. Serves 4-6 Oakshire Breakfast Portobello 8 Oakshire Portobello caps, cleaned, stems removed Extra virgin olive oil 1/2 cup sliced shallots 4 oz fresh shiitake, stems removed 1/2 cup toasted chopped walnuts 1/4 lb. thinly sliced prosciutto, shredded 2 1/2 cups very coarse fresh bread crumbs 1/4 cup chopped flat parsley chicken stock freshly ground salt & pepper to taste 8 eggs 4 T heavy creamPreheat the oven to 400. Place the portobello caps, gill side up, on a baking sheet and bake for 5 minutes.In a large, non-reactive skillet, heat enough olive oil to coat the pan over high heat. When hot, add the chopped portobello stems, shallots and shiitake and cook until the vegetables are tender. Add the prosciutto and cook until lightly browned. Stir in the walnuts and enough of the bread crumbs to stuff the Portobellos you have chosen.Remove the Portobellos from the oven and pour off any juices into the stuffing mixture. Stir in chopped parsley and enough stock to make the stuffing moist.Divide the stuffing mixture amount the Portobellos caps, smoothing the surface and make a well in each. Break on egg into the well of each portobello. Sprinkle lightly with salt and pepper and drizzle 1/2 tablespoon of the cream over each egg. Return the Portobellos to the oven and bake until the eggs are done. Make sure the whites are set and yolks slightly runny. Serve immediately. Crab Imperial Stuffed Portobello 6 large Oakshire Portobello mushrooms, cleaned, stems removed 1# jumbo lump crab, picked over to remove any shells 1 T. butter 1 T. finely chopped red bell pepper 1 T. finely chopped green bell pepper 1 T. finely chopped orange or yellow bell pepper 2 T. finely chopped shallots 1 T. butter 5 T. Flour 4 T. Butter 1 cup evaporated skimmed milk 1 egg, beaten 1/2 tsp. dry mustard 2 tsp. Worcestershire 1/2 cup mayonnaise freshly ground salt and pepper dash of paprika, fresh chopped parsley and chivesPreheat the oven to 375 degrees. Arrange the Portobellos on an oiled oven proof baking dish. Squeeze the lemon juice over the crab and toss very gently.In a small skillet, melt the butter and cook the peppers and shallots until tender. Remove from the heat and set aside.In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook for 3 to 4 minutes but do not allow the to brown. Whisk in the milk and cook until thickened. Stir a little of the sauce into the egg, taking care not to scramble it, then stir the egg into the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. Season with salt and pepper. Stir in the sautéed vegetables, and fold in the crab, do not break up the lumps.Spoon the crab mixture into the Portobellos. Bake in the preheated oven for 30-35 minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.All from http://www.oakshire.com/index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Hey Folks, I am new to the list, just joined 3 days ago. so first to All a Hale and Hearty Hello! Portabello mushrooms are great for people who miss the hamburgers from the barbie, they take to marinades well and have a meaty texture. Thank you Carrie for all the wonderful recipes, I had no idea there could be so many but creativity is like that, always generating! Peace Gary Saucedo garysaucedoCandace Podratz <CandaceAndBrock wrote: Ooooh, thanks! I just might have to try them. I see them at the grocery store all the time but have never taken the plunge. Candace - Carrie Johnson herbal remedies Wednesday, June 30, 2004 8:59 PM Herbal Remedies - Portabello Portabello is quite possibly the best food in the world. Even if you don't like mushrooms, this is a wonderful food to try. I love it baked, grilled, blackened, raw, broiled, boiled, anyway you can make it. Try some recipes with them, you'll be delighted, they are amazing. They rule. I love them.rilled Portobellos with Olive Oil & Garlic4 PortobellosOlive OilCoarse salt and freshly ground black pepper4 garlic cloves, mincedChopped fresh parsleyPreheat the broiler or start your grill.Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve. Grilled Portobellos4 Portobello Mushrooms 1/4 t salt2 T butter 1/8 t black pepper2 t minced garlic 1 T chopped fresh basil2 T balsamic vinegarPreheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.autéed Portobello Mushroom Teriyaki1 - 6 oz. package Oakshire Sliced Portobellos2 T Olive OilGarlic Powder to tasteSauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer. Marinated Grilled Portobellos Recipes4 Portobello CapsOlive Oil1/4 Cup Soy SauceGarlic Powder to tasteSeparate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer.(You can take the marinade while the Portobellos are grilling and cook to boil in sauté' pan add 1 T flour , reduce heat and cook till thick, pour over Portobellos.) Marinated Portobellos4 Oakshire Portobello Caps1/2 bottle any good Italian DressingMarinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side. Balsamic Marinated Portobellos4 Oakshire Portobello Caps1/4 cup balsamic vinegar2 T Olive Oil1 clove of garlic minced1/2 onion chopped1/4 cup fresh basil, choppedWash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.Mushroom Stroganoff1 lb. Oakshire Sliced Portobellos½ lb. Sage Sausage*¼ cup chopped onion1 clove chopped garlic ½ cup milk 1 T Flour1 lb. Egg Noodles - CookedSauté onion, garlic and sausage till sausage is brown, add Oakshire Sliced Portobellos and cook until Portobellos are cooked through – 10 minutes. If needed add more water to Portobellos and sausage. Mix milk and flour together. Bring pan to boil, add milk and flour mixture to pan to make thicker gravy.Serve over Egg Noodles. *Sausage option, if you do not use sausage you can substitute beans or vegetable protein.Oakshire Portobello Pizza Oakshire Portobello Mushroom caps, cleaned and stems removed Extra virgin olive oil Tomato sauce, homemade or good quality purchased Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc. Freshly chopped herbsPreheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices.Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately. Crimini Mushrooms and Wilted Spinach Salad 6 cups trimmed spinach leaves 1 cup sliced yellow bell pepper 1 cup cherry tomato halves 1 pound fresh Oakshire Crimini Mushrooms, sliced 1/2 cup bottled Italian dressing 1/2 cup sliced green onions (scallions)In a large salad bowl, place spinach, bell pepper and tomatoes. Heat a large non-stick skillet and add Oakshire Crimini Mushrooms; cook stirring occasionally, until tender about 5 minutes. Stir in salad dressing and green onions, remove from heat. Pour over spinach; toss gently. Spinach Stuffed Portobello 6 - Oakshire Portobello caps 1 pack of chopped spinach - frozen or fresh 6 oz. cream cheese 1/3 cup romano cheese 1 Egg 1 clove garlic chopped 1 Tablespoon Olive Oil Salt & Pepper to tasteSauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese, romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350. Mushroom and Sausage Casserole 1 - 4 oz. pack of Oakshire Specialty Blend Mushrooms (a blend of shiitake, oyster and crimini mushrooms) 1 Lb. Sage Sausage 1/4 chopped onion 1/2 Lb. Egg Noodles 1/2 cp. milk with 1 Tablespoon Flour (Mixed together) Salt and Pepper to tasteRinse mushrooms and remove any stems from oysters. Sauté sausage till brown then add Oakshire Specialty Blend and cook for 5 minutes. Add Egg Noodles and 1 cup water. Cook till egg noodles are done, you may need to add more water. When egg noodles are done add in milk mixture and stir till gravy has thickened. Serves 4-6 Oakshire Breakfast Portobello 8 Oakshire Portobello caps, cleaned, stems removed Extra virgin olive oil 1/2 cup sliced shallots 4 oz fresh shiitake, stems removed 1/2 cup toasted chopped walnuts 1/4 lb. thinly sliced prosciutto, shredded 2 1/2 cups very coarse fresh bread crumbs 1/4 cup chopped flat parsley chicken stock freshly ground salt & pepper to taste 8 eggs 4 T heavy creamPreheat the oven to 400. Place the portobello caps, gill side up, on a baking sheet and bake for 5 minutes.In a large, non-reactive skillet, heat enough olive oil to coat the pan over high heat. When hot, add the chopped portobello stems, shallots and shiitake and cook until the vegetables are tender. Add the prosciutto and cook until lightly browned. Stir in the walnuts and enough of the bread crumbs to stuff the Portobellos you have chosen.Remove the Portobellos from the oven and pour off any juices into the stuffing mixture. Stir in chopped parsley and enough stock to make the stuffing moist.Divide the stuffing mixture amount the Portobellos caps, smoothing the surface and make a well in each. Break on egg into the well of each portobello. Sprinkle lightly with salt and pepper and drizzle 1/2 tablespoon of the cream over each egg. Return the Portobellos to the oven and bake until the eggs are done. Make sure the whites are set and yolks slightly runny. Serve immediately. Crab Imperial Stuffed Portobello 6 large Oakshire Portobello mushrooms, cleaned, stems removed 1# jumbo lump crab, picked over to remove any shells 1 T. butter 1 T. finely chopped red bell pepper 1 T. finely chopped green bell pepper 1 T. finely chopped orange or yellow bell pepper 2 T. finely chopped shallots 1 T. butter 5 T. Flour 4 T. Butter 1 cup evaporated skimmed milk 1 egg, beaten 1/2 tsp. dry mustard 2 tsp. Worcestershire 1/2 cup mayonnaise freshly ground salt and pepper dash of paprika, fresh chopped parsley and chivesPreheat the oven to 375 degrees. Arrange the Portobellos on an oiled oven proof baking dish. Squeeze the lemon juice over the crab and toss very gently.In a small skillet, melt the butter and cook the peppers and shallots until tender. Remove from the heat and set aside.In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook for 3 to 4 minutes but do not allow the to brown. Whisk in the milk and cook until thickened. Stir a little of the sauce into the egg, taking care not to scramble it, then stir the egg into the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. Season with salt and pepper. Stir in the sautéed vegetables, and fold in the crab, do not break up the lumps.Spoon the crab mixture into the Portobellos. Bake in the preheated oven for 30-35 minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.All from http://www.oakshire.com/index.html Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2004 Report Share Posted July 1, 2004 Hi Gary! Welcome! Good to have you with us! Kelli Group Moderator P.S. For the benefit of people in digest mode on this group, can you please trim the excess out of your replies? Thanks! garysaucedo [garysaucedo] Thursday, July 01, 2004 3:35 AMherbal remedies Subject: Re: Herbal Remedies - Portabello Hey Folks, I am new to the list, just joined 3 days ago. so first to All a Hale and Hearty Hello! Quote Link to comment Share on other sites More sharing options...
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