Porto Bello.... It just rolls off the tongue. Maybe I cook them just so I can say I'm having Porto Bellos? But really, they are so meaty and add depth to any salad or hot dish you make. Stuff them or simply add them as a side dish. This is my favorite recipe to "marinate" and pan fry them. Then the world is your oyster as to what you do next.
2-3 Porto Bellos
Sea Salt
Balsamic Vinegar
Olive Oil
Pepper to taste
Water or cooking wine
2-3 Porto Bellos
Sea Salt
Balsamic Vinegar
Olive Oil
Pepper to taste
Water or cooking wine
Wash your Porto Bellos with a dry clean towel. Make sure to cut off the dirty part of the stem.
Pan fry them in olive oil, lids down, to brown their tops a bit. Once they're brown, add salt, pepper, 2/3 water and 1/3 vinegar to cover them half way . Flip them over and add a lid. Simmer with lid ajar.
When all the liquid is gone, then you are ready for your next step.
What ever that may be!
What ever that may be!
 Stuff with seasoned ground meat or other yummy mixture while cooking so both are done at the same time. |  Simply chop and add to a salad. |  Imagination: What will you do? Casserole? Sandwich? Baked with eggs? Frisbee? (just checking to see if your imagination is working.) |
