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I stuff portabellos with spinach, dillweed, lemon zest, green onion and alittle cream cheese or chevre.
Portabellos are ok but the wild shrooms have so much more flavor...I like the texture of baby portabellos aka crimini shrooms instead of button.
A few years ago I made a french sandwich for a mushroom outing....herb bread with tapenade, grilled red peppers, red onions, portabellos, topped with coarsely chopped artichokes, tomatoes and feta...the grilled veg marinated in basalmic....great for a 4 hour shroom hunt hike.
 
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