YOUR PRODUCE MAN’S
PORTABELLA MUSHROOMS

PREPOSTEROUS PORTABELLA PIZZA
Ingredients

4 Portabella Pizza
8 oz Spaghetti Sauce
8 oz Mozzarella Cheese, grated
8 oz Cheddar Cheese, grated
4 oz Pepperoni, diced
2 tsp Basil, fresh chopped

Instructions
· Take stem off of Portabella Mushroom, then brush the top with a mushroom brush under running water. Then pat dry.
· Turn the Portabella over, with the gills facing up. Spread 2 oz of Spaghetti sauce (or your favorite sauce).
· Add Pepperoni, cheese and top with fresh Basil
· Bake on a cookie sheet at 425 degrees for about 30 minutes.

PORTABELLA STROGANOFF
Take your best Beef Stroganoff recipe and substitute strips of Portabella Mushrooms instead of beef.

PORTABELLA PASTA
Make your favorite pasta dish. Instead of adding beef or chicken, add strips of Portabella Mushrooms.

‘BELLA BURGER
Marinate your Portabella just as you would any other steak. Bake at 350 degrees for about 10 – 15 minutes. Then place on a hot grill for about 5 – 10 minutes. Use it just as you would a hamburger patty on a hamburger.

GRILLED PORTABELLA WITH ROASTED RED PEPPER
Ingredients for Vinaigrette

1 Garlic clove, minced
3 TBS Balsamic Vinegar
2 TBS Olive Oil
1 Red Bell Pepper
to taste Salt and pepper

Instructions
· Roast, peel and seed Red Pepper. Blend in with garlic, vinegar, salt and pepper.
· Whisk in the Olive Oil.
· Clean your Portabella mushroom, then drizzle with some Olive Oil. Salt and pepper to taste.
· Slice garlic and place on Mushroom.
· Bake at 350 degrees for 10 – 15 minutes. Then grill until tender, about 5 – 10 minutes.
· Put on plate and top with Roasted Red Pepper Vinaigrette; sprinkle with grated Parmesan Cheese.

PORTABELLA STUFFING
Ingredients

6 cup Sour dough bread (cubed)
4 stalks Celery (diced)
2 ea Onions (diced)
1 bunch Parsley (chopped)
1 bunch Thyme (chopped)
3 cloves Garlic (minced)
2 cup Portabella (clean, chopped)
6 ea Eggs
1 cup Chicken stock
to taste salt and pepper

Instructions
· Mix all ingredients together in a bowl. Stuffing should be moist. Adjust seasoning and stuff your bird.
· Roast your turkey as you normally would (18 minutes per pound at 325 degrees F).

Mr. Green's Avocado and Crab Stuffed Portabella Mushrooms
Chef Maria Hines, George's at the Cove, San Diego, California

Ingredients
- apple wood chips or 3 drops hickory liquid smoke
- 2 portabella mushroom tops

MARINADE:
- 1 cup extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 6 ea Fresh basil leaves, coarsely chopped
- 3 ea Fresh rosemary sprigs, coarsely chopped
- 4 ea Garlic cloves, coarsely chopped
- 2 tsp Salt
- 1 TBS Cracked black pepper

STUFFING:
- 1 ea Hass avocado, coarsely chopped
- 1/4 cup Lump crab meat
- to taste Salt and Pepper
- Juice of 1/2 lime
- 1 TBS Red bell pepper, finely diced
- 2 TBS Onion, minced

Instructions

* Clean mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Or, add 3 drops hickory liquid smoke to the marinade to get a smoky flavor without smoking.
* Poke holes in each mushroom cap with a toothpick. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.
* Refrigerate 12 hours, turning mushrooms once.
* Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.
* Mix together stuffing ingredients and stuff each mushroom.
* Grill or saute mushrooms until soft. Serve hot or cold.