Author Topic: Fungi stuffed portabellas.  (Read 1068 times)

Fractalbeard

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Fungi stuffed portabellas.
« on: January 03, 2011, 02:38:17 am »


Fungi stuffed mushrooms, bizniches!

2 cups spinach, lightly packed
1 cup sun-dried tomatoes
1/2 cup crimini mushrooms
...(tharr be more)1/2 cup shiitake mushrooms
8 oz. gorgonzola
4 portabella mushrooms
Some cooking oil (we used canola).

Chop up everything except the portabellas and gorgonzola. And the oil. Don't chop that up either. Lightly stir fry the chopped ingredients in the oil. Put inside the portabellas. Put the gorgonzola on top. Put the monstrous mushroom awesomeness in the oven at 350 F until the gorgonzola browns LIGHTLY. Eat.

DON'T throw away the juice! Use it for the rice or whatever else you're cooking this with! (we made rosemary flavored rice).

With better preparation, we would have used olive oil instead of canola. We also would have thrown some oyster mushrooms in the mix (1/3 cup of each shroom). Putting rice under the stuffing mix also was good.

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Re: Fungi stuffed portabellas.
« Reply #1 on: January 03, 2011, 02:56:37 am »
The amount of fungus in this dish made my throat close LOOKING at it. Damn!
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Phox

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Re: Fungi stuffed portabellas.
« Reply #2 on: January 03, 2011, 03:07:41 am »
 :aaa:

Phox,
Would totally eat that many mushrooms.

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Re: Fungi stuffed portabellas.
« Reply #3 on: January 03, 2011, 03:38:35 am »
That looks delicious!
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Re: Fungi stuffed portabellas.
« Reply #4 on: January 03, 2011, 01:13:33 pm »
The amount of fungus in this dish made my throat close LOOKING at it. Damn!

Wouldn't leave mushroom left for dessert. 
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