In article >,
"." > wrote:

> "cshenk" > wrote in
> :
>
> > "Omelet" wrote
> > "cshenk" wrote:
> >
> >>> Remove stem from fresh shiitakes, oil cap with olive oil then flip
> >>> over, dust with arrowroot and fill to even with a mix of the
> >>> velveeta mexican cheese spread then top with a fresh slice of tomato
> >>> and some minced black olives. Bake until you see it slightly
> >>> browning.
> >
> >> That sounds pretty good. ;-)
> >> Bet that'd work with regular white mushroom caps too, or maybe
> >> Portabelos...
> >
> > Sure would! I'd save the portabellos for something fancier though?
> >
> >
>
>
> I used some the other day in a chicken/pasta/red wine tomato sauce thingy I
> whipped up in a hurry. I must say, Portabellas lend a more meaty texture to
> a dish than regular button mushies.

That is why grilled portabello caps make a wonderful vegetarian
substitute for the beef in a hamburger bun. :-) I've grilled them over
wood or charcoal more than once and served with lettuce, tomato, cheese
and mayo on a toasted bun.
--
Peace! Om

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