well, i meant to post this on Cooking, and on this side, I would've posted it under 'looking for'... maybe someone will respond anyway...

Brush them with olive oil, sprinkle with kosher salt and grill them.....or cut them up, mix with slices of sweet onion, red peppers and roast them, either on the grill in a grill pan or in the oven.
Linda C

They'll work for this & you have the shallots:
MUSHROOM PASTA SAUCE (serves 4)
1/2 lb fresh mushrooms, diced
1/2 cup white wine
1 clove garlic, minced
2 TBL chopped shallots
2 TBL butter
2 TBL flour
3/4 to 1 cup half-and-half
1/4 tsp salt
1/8 tsp ground white pepper

Saute mushrooms in wine; set mushrooms aside. In same skillet, saute garlic & shallots in butter. Add flour, then slowly add half-and-half. Add salt, pepper & mushrooms. Add additional half-and-half if necessary. Serve over hot cooked pasta.~~

Ginger, that sounds like what I have been looking for. I wonder what they would be like over rice instead of pasta? I already have some leftover rice and I have all the rest of the ingredients.

I stuff the big ones with crawfish, but you could easily sub shrimp or crab. Here's the recipe I use.

Ready for the oven:

{{!gwi}}

Here is a link that might be useful: Crawfish Stuffed Portobellos

I'd think it would work fine, Beverly.

I recently baked mine topped with an escargot,cheese mixture..they were quite good..

Ginger, I made your pasta with mushroom sauce tonite-was very nice and made Woodie's sherry vinaigrette dressing for our salad which went well with it. Thanks to both of you.

Brandied Steakside Mushrooms

3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.