Did you know…………………..portabella mushrooms are simply fully mature crimini or cremini mushrooms? Yep. They’re the cremini mushroom’s 5-7 day older brothers/sisters/cousins?
Portobello, Portabella, Portabello are all acceptable versions of spelling the name of these large fungi, proving that if you cannot spell something correctly, just keep doing it that way and eventually it’ll be accepted and added to the dictionary.
As well as making tagging a post triply difficult.
Judging from the fact that crimini and portabella can be spelled multiple ways, feel free to come up with your own version since apparently it really doesn’t matter to fungi what you call them.
Or you can call them champignon de Paris if it makes you feel smarter. You can woo people to your house with the French.
However the Mushroom Council (explain that career path) maintains that Portabella is the official name of the mushroom. Never one to defy authority, I have thusly titled this post with the double “A” version.
1 large can of Alaskan wild salmon
1 bag of frozen spinach
1 tablespoon olive oil
1 large tomato diced
1 chili pepper (green) minced
2 teaspoons of garlic salt
1 tablespoon garlic (minced)
2 portabella caps
salt and pepper to taste
some grated parmesan cheese
Remove the stems from the mushroom caps and discard. Brush the caps with olive oil and set to the side.
Add the rest of the olive oil to a large pan and saute the spinach until limp. Add garlic, tomatoes and chili peppers and saute for a few moments more and then stir in the salmon (water removed).
Put the caps in a small pan and load them with the sauteed vegetables and salmon mixture and top with the parmesan cheese.
Cook in a 400 degree oven for approximately then minutes, until cheese is thoroughly melted.