Dip each mushroom into the sauce, turning it over to coat both inside and out and arrange
the mushrooms gill side down in the pan.
Not exact matches
TRANSFER
mushrooms to the paper lined plate,
gill side down.
Remove the stems from the shiitake
mushrooms and place them
gill side up in a dish.
Trim the stalk down so it is level with the rest of the
mushroom, stick a small knife through the cap of each
mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place
gill side up in a baking tray (no need to oil or line).
Discard the
gills and flip each
mushroom over so that they are open
side down / rounded cap
side up.
Marinate the
gill -
side of the
mushrooms with the remaining marinade.
With the
gill sides down, tap the
mushrooms gently on the kitchen counter to dislodge any dirt caught in the crevices.
For the pizza, remove stems from portobello
mushrooms and use a spoon to scrape out the inside
gills, the brush the
mushrooms with olive oil on both
sides.
Brush about 1/2 teaspoon olive oil (in a thin layer) on each
mushroom cap, then flip the
mushrooms over and arrange them
gill -
side up on the prepared baking sheet.
Place the
mushroom caps
gill -
side up on the grill with peppers, onion and zucchini.
Rub the
mushroom caps with olive oil and grill them,
gill side down for 2 to 3 minutes.
Mound the
gill side of each generous
mushroom with the chicken, peach, button
mushroom, white truffle mustard mix.