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Recipe(tried): Recipe(tried):Portobello mushroom cooking tips

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Everything you've described is typical of a PORTOBELLO mushroom. (correct
spelling, FYI, no offense please, I speak Italian)
You cleaned them perfectly by the way, since you should never clean mushrooms in
water. The juice you're describing is normal and it tastes delicious (didn't
it?) which is what makes Portobellos so great. Maybe if you grilled them
longer, they would be less drippy, if you didn't like this aspect of them.
I grill mine also, with olive oil and rosemary, then I put them on round,
toasted Italian rolls with goat cheese (chevre`) thinly sliced red onion and
arugala. DELICIOUS!


MsgID: 0040452
Shared by: g
In reply to: ISO: Portabella Mushrooms
Board: Cooking Club at Recipelink.com
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