In article >,
"pavane" > wrote:

> | I've used my contact grill to make stuffed mushrooms in the past, but
> | I'm eager to try the broil setting in the toaster oven. :-) Parmesan at
> | the very least is necessary for these imho.
>
> It's an old thing. My mother used cheddar, and I'm used to the taste.
> Definitely Parm would be beautiful too.

And Jack too. <g> Cheddar works grilled for many things for sure but
I've never tried it with stuffed mushrooms. Parm' and Romano are my
standbys for those.

>
> | Why do people remove the gills? I NEVER do! They soak up a lot of good
> | flavor, especially marinated and grilled Portabelos.
>
> If you get some aging mushrooms, particularly the agaricus, the gills
> can turn bitter with heat, so we find a lot of older recipes and people
> saying this. Todays mushrooms are so much fresher that it is really
> unnecessary, you are right. I still do it on the cheaper ones, force of
> habit.

I see. Just seems like a lot of unnecessary work to me! Have you tried
marinating and grilling whole portabelos? They are more or less of a
BBQ standard any more. Especially if they are on sale. <g> They make a
good "veggie burger" in place of a beef patty.

Not that I'm a vegetarian or anything. ;-D

I do remove the stems however. They get in the way. I toss them in the
freezer for stock unless I'm making stuffed mushrooms.

>
> | As far as celery goes, when I use chopped celery in most recipes, I
> | include the leaves.
>
> Yeah!

Cheers!
--
Peace! Om

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