Portobello mushrooms: photos, recipes, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

An unfamiliar name can easily be misleading and give rise to fantasize a lot of things that are far from the truth. Few people know exactly what portobello mushrooms are. The refined name hints that something exotic, like truffles, is meant. Meanwhile, our hostesses know them under the “nickname” of imperial champignons. And the portobello mushroom (photo in the article) is indeed their huge variety, with the unpretentious official name "crimino". And the beautiful name is just a clever marketing ploy: once mushrooms sold extremely poorly, introducing traders at a loss. Having become "portobello" instead of indistinct "crimino", they quickly gained popularity and began to disperse from the shelves.

Portobello mushrooms: benefits and harms

The main nutritional qualities of "crimino" are basically the same as those of other mushrooms. Positives include:

1. Low carbs. That is, the product is ideal forvegetarian and dietary table.
2. Portobello mushrooms reduce the overall nutritional value of meals, greatly expanding the list of allowed dieters.
3. Mushrooms have a rather high content of selenium with copper, which is rare in other products.
4. Portobello has a cleansing effect, removing heavy metals from the body.

Caution in eating mushrooms should be exercised only by those who have difficulties with the digestive system: they are not too easy food to digest.

Portobello for barbecue

Any connoisseur of picnics in the bosom of nature will say with confidence that it is impossible to limit oneself to meat alone - it is boring and not very tasty. Grilled vegetables become the must-have companions for mouth-watering pork. And portobello mushrooms are completely out of competition in this regard. In order for them to please all the participants in the picnic, they should first be divided: only hats will be used, since the legs, for all their aroma, are fibrous and rough, of which only a decoction for soup is good. The next step is marinating. For the sauce, two tablespoons of wine vinegar and vegetable oil are combined, plus crushed garlic, s alt, thyme, parsley and pepper. Half an hour of aging - and on the grill!

Scrambled eggs with mushrooms inside out

The huge sizes of portobello hats give the widest scope for culinary imagination. In particular, you can treat yourself to non-standard scrambled eggs in the morning. For her, the hat is cleaned from most of theplates, lubricated both outside and inside with olive oil mixed with pepper-s alt, thyme and garlic. Carefully, so as not to damage the yolk, an egg is poured into each hat (choose small ones to fit). Portobello mushrooms are sprinkled with grated cheese on top, after which they are placed in the oven. Estimated baking time is a quarter of an hour, but for the first time be vigilant, yet all ovens are different.

Stuffed hats

Perhaps the most tempting portobello mushroom recipe ever. There are a lot of options for fillings, and no one forbids coming up with your own. However, it has been experimentally established that the meat filling works better from tender varieties of meat - chicken, turkey or not too fatty ham. Consider the turkey version.

The first step is preparing the meat: it needs to be finely chopped and thoroughly fried until a uniform blush on all sides. Next, the turkey is s alted and peppered, after which it is supplemented with chopped onion in a pan and fried with it for another 2-3 minutes.

Washed and dried portobello mushrooms are divided into caps and legs. The latter are deposited on the soup, and the hats are thinly smeared with English, with grains, mustard from the inside. Soft butter is rubbed with chopped parsley - this will be the next thin layer in the hat. When the filling has cooled, it is laid out in "nests" so that it protrudes slightly above the edges. The final touch is a topping with grated cheese. Prepared hats are laid out on a greased oven sheet,which is put into the oven for a third of an hour.

Eat more delicious right away. However, when cold, it’s also completely fine, unless the melted and cooled cheese seems rubbery to you. On the other hand, the snack can be warmed up in the microwave.