Portobello Mushrooms

faster

Delicious. But not good enough for this kid! I like to cook them this way but with minced garlic, onions, mushrooms, and red bells to fill the mushroom caps (some people remove the fins and stem, but I remove only stems that seem tough. The whole gets topped with a favorite shredded cheese. I prefer the yellow ones like jack or swiss. Now bake till the cheese melts. Mmmm.<br /><br />They're usually too messy to eat on a bun, and are usually too big, too, but it'd be tasty on toasted buns. If your mouth is big enough, you could top the portabello with a thin hamburger, too, from beef or chicken. Then add lettuce, mayo on the buns, onion - whatever.<br /><br />I normally make these as a side dish, a substantial one. Fantastic with a steak. Be careful, when removing them from the heat, not to spill all the lovely juices that the cap collects.