Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

The Best Stuffed Portobello Mushrooms

I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment.  I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs.  I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.

Stuffed Portobello Mushrooms

My Stuffed Portobello Mushrooms

I was baffled by these years ago.  The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it.  However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me!  So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made.  Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it.  Well, I can and I did.  So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one.  Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy.  That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!

Stuffed Portobello Mushrooms Ingredients:

6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste

Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.

Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.

Steamed Smothered Salmon

SalmonWhy should you learn How to cook Salmon?

If you are going to cook fish you better know How to cook Salmon. That’s what I decided anyway.  It seems to be a real crowd pleaser and anyone that likes fish seems to love a good Salmon. So why not learn a great way that’s easy to do and not only keeps the fish real moist and succulent, but also has an everlasting burst of flavor from the first bite to the last.

Now, How to Cook Salmon

My preparation for this dish is actually ironic.  A few simple things that are done in this recipe are very commonly used for other recipes similar to this one but I have since found that one of the main things I feel really sets this fish off is considered a huge faux pas amongst many other chefs.  What others consider a No-No I throw down a Hell Yeah when I cover my Salmon with CHEESE!  That’s right I said it…Mozzarella Cheese tops off this Salmon recipe after it’s steamed in a puddle of Onions, Bell Peppers, white wine and butter!  Then I add some fresh chopped Parsley, Bacon bits and then I broil it in the oven for 2 minutes to give it that blow torched burnt marshmallow look before I splash it with Balsamic Vinegar and cold sliced tomatoes.  Once that’s all done, it’s time to serve the best damn fish to my loving wife who can’t ever seem to get enough of me and my finger lickin’ cookin’!  Now if you feel like you can handle all that, then watch my do it yourself video below so you can learn How to cook Salmon yourself!

How to Cook Salmon Recipe

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
1/2 cube butter
1/2 cup Mozzarella Cheese
1/4 cup white wine
1 tbsp fresh or dried Parsley
2 tsp minced garlic
1 to 2 tbsp chopped Bacon or bits
Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of ceyenne pepper if you can stand it

Chicken Lettuce Wraps

Chicken Lettuce Wraps
Chicken Lettuce WrapsChicken Lettuce Wraps are Easy-Peasy
Not japanesey

Anyone that has had a Chicken Lettuce Wrap that didn’t just adore it must’ve been a RETARD! This is usually a dish prepared as an appetizer and is very often reinvented with substitutions of ingredients that were never even intended to be in the original recipe when this dish was created; so the bottom line is, if you are reading this, consider yourself lucky because I personally have made thousands of these from scratch when I worked for the king of Chicken Lettuce wraps.

Curiosity Killed the Chicken Lettuce Wraps

I spent about an hour today reviewing other posts, recipes and YouTube videos just to see how well everyone else was doing when it came to presentation of their recipe and different versions of the Chicken Lettuce Wraps. Needless to say, I wasn’t impressed and I was very disappointed; wrong ingredients, substitutions, bad form in procedures in the cooking and more or less just plain inexperience. Now I understand substitutions because everyone more or less has their own personal tastes and also the lack of availability is a factor with ingredients when it comes to shopping for Chinese in a regular grocery store. But what bothers me the most is people putting name brand resturaunt titles on their recipes even though they’ve clearly changed most everything about the recipe itself. Of course they’re trying to gain a wider audience and more exposure which is fine, but I’m saying you’ve got no business teaching about something you are putting a resturaunt name to if you just don’t have the experience! Have the decency to give it a new name and make it your own or step the “F” off! Everyone has their own version of  Chicken Lettuce Wraps just not the audacity to claim it’s P.F. Changs!