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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8111466" data-attributes="member: 19675"><img src="https://i.imgur.com/OOuPVpM.jpg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /><img src="https://i.imgur.com/GxEbKkH.jpg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />I have often baked portobello caps to use as vegetarian burger substitutes, with good results.  But I wanted to up my game a bit...  I decided to stuff these after removing the stems and cleaning out the gills.I marinated these caps in Shiner Bock for a few hours.  Then I stuffed them with my usual omelette mix, topped with cotswold cheese.I was a bit restrained in my seasoning: needed more salt and green onion, and the beer only slightly altered the mushrooms’ core flavor.  So the results were a little underwhelming as-is.  Sour cream would have been nice, but I was out.  And cotswold was good, but not quite good enough.As I sampled them different ways, the best variants were:1) topped with tabouli; 2) served on a sandwich with mayo &amp; mustard; 3) served on a sandwich with mayo &amp; A-1 steak sauce.  In each case, the condiments or toppings effectively filled in the gaps on my light touch with the spices.Final notes: 1) don’t get the biggest caps if you’re trying this out.  They’re fine for a simple burger patty substitute, but their edges have usually lost their curl, and will not hold stuffing well.  The best for stuffing are the medium-large ones- their edges are still curled enough to cup your stuffing.2) these do reheat fairly well.</blockquote>

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