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  1. #1
    triplemwf's Avatar
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    Portabella Mushroom caps

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    I have a, probably dumb, question about portabella mushroom caps.

    I bought some today that I want to use as the "bun" for my burger at dinner tonight. I'm thinking I probably don't eat it raw, right? So how do I cook it?

    I said it was probably a dumb question
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    RichMahogany's Avatar
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    Quote Originally Posted by triplemwf View Post
    I have a, probably dumb, question about portabella mushroom caps.

    I bought some today that I want to use as the "bun" for my burger at dinner tonight. I'm thinking I probably don't eat it raw, right? So how do I cook it?

    I said it was probably a dumb question
    Raw would work fine, but the burger will slide right out every time you try to take a bite. Maybe throw it on the grill, under the broiler, or sear it in a pan, but I'm not sure it will stick any better. Deep frying would just result in greasy fingers.
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    Energy!'s Avatar
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    I usually roast large portobellos in the oven or on the grill. But they soften up, which wouldn't work well as a bun. How about cook the burger and the mushroom then stack them along with onions, cheese, etc. as a bunless version?

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    Alfi56's Avatar
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    I actually had the same exact question-so no, not a dumb question I'm wondering if it takes a long time to cook, because it's so big?

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    Energy!'s Avatar
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    In the oven I roast them at 375F for about 15 minutes then flip and cook another 15. If you like them harder or softer, adjust the temp and/or time. My hubby grills them, not sure how long it takes, but at least 20 minutes. You can brush marinade on the cap and pour some on the gills ahead of time if you like...Italian dressing, oil and vinegar, etc.

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    DennyB's Avatar
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    Cooked makes them too soggy, eat it raw!



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