An unfamiliar name can easily be misleading and will give an occasion to dream up many things that are far from the truth. Few people know exactly what Portobello mushrooms are. The exquisite name hints that it means something exotic, like truffles. Meanwhile, they know our mistresses under the “nickname” of the imperial champignons. And the portobello mushroom (photo in the article) is indeed a variety of their huge size, with the unpretentious official name "crimin". And the beautiful name is only a clever marketing ploy: once mushrooms sold extremely poorly, introducing merchants at a loss. Having become a “portobello” instead of a slurred “krimino”, they quickly gained popularity and began to scatter from the shelves.
Portobello mushrooms: benefits and harms
The basic nutritional qualities of criminos are largely consistent with those of other mushrooms. The positive include:
- Low amount of carbohydrates. That is, the product is ideal for a vegetarian and dietary table.
- Portobello mushrooms reduce the overall nutritional value of dishes, significantly expanding the list of allowed for dieters.
- In mushrooms, a rather high content of selenium with copper, which is rare in other products.
- Portobello have a cleansing effect, removing heavy metals from the body.
Caution in the use of mushrooms should be shown only to those who have difficulties with the digestive system: for digestion, they are not too light food.
Portobello to the barbecue
Any connoisseur of picnics in the lap of nature with confidence will say that it is impossible to limit oneself to meat in any way - it's boring and not very tasty. Grilled vegetables become compulsory companions for mouth-watering pork. And Portobello mushrooms in this regard are completely out of competition. So that they would 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 will be pickling. For the sauce, combine two tablespoons of wine vinegar and vegetable oil plus crushed garlic, salt, thyme, parsley and pepper. Half an hour of aging - and on the grill!
Scrambled Eggs with Mushrooms
The huge sizes of the portobello hats give the widest scope for culinary imagination. In particular, in the morning you can treat yourself to non-standard scrambled eggs. For her, the hat is cleaned of most of the plates, lubricated both outside and inside with olive oil mixed with pepper salt, thyme and garlic. An egg is poured into each hat carefully so as not to damage the yolk (choose small ones to fit). Portobello mushrooms are sprinkled with grated cheese on top, and then placed in the oven. The approximate baking time is a quarter of an hour, but be vigilant for the first time, yet all ovens are different.
Stuffed hats
Perhaps this is the most seductive recipe for portobello mushrooms . A huge variety of fillings have been developed, and no one forbids coming up with his own. However, it has been experimentally established that meat filling is best managed from tender varieties of meat - chicken, turkey or not too fat ham. Consider the turkey version.
First of all, meat is prepared: it needs to be finely chopped and thoroughly fried until a uniform blush is on all sides. Next, the turkey pork is seasoned and seasoned, after which it is supplemented with chopped onions in a pan and fried with it for another 2-3 minutes.
Washed and dried Portobello mushrooms are divided into hats and legs. The latter are put aside for soup, and inside the hats are finely oiled with English, with grains, mustard. Soft butter is ground with chopped parsley - this will be the next thin layer in the hat. When the filling cools down, it is laid out on the "nests" so that it protrudes slightly above the edges. The final touch is topping with grated cheese. The prepared hats are laid out on a greased oven sheet, which is removed into the oven for a third of an hour.
Eating tastes better right away. However, in the cold form, it’s also completely nothing, unless the melted and cooled cheese seems rubber to you. On the other hand, the appetizer can well be heated in the microwave.