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Marinated Porto Bellos

10/26/2013

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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

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Wash your Porto Bellos with a dry clean towel. Make sure to cut off the dirty part of the stem.

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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.

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When all the liquid is gone, then you are ready for your next step.

What ever that may be!

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Stuff with seasoned ground meat or other yummy mixture while cooking so both are done at the same time.

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Simply chop and add to a salad.

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Imagination: What will you do?
Casserole?
Sandwich?
Baked with eggs?
Frisbee?
(just checking to see if your imagination is working.)

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    Author

    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


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