Sounds so yummyh!I just scrape the zucchini out with a spoon (like deseeding a cucumber). Also, the sundried tomatoes or olives would actually be a good substitute for pancetta. Portobellos will add a lot of water and might darken the filling whereas sundrieds or olives would add a salty savoryness more like pancetta.
I usually just scrape w/a spoon too if I do at all. Which I usually don't...
When stir-frying or grilling zucchini, I use salt or seasoned salt (like Adobo mix) to extract some of the water. I spread 'em out on a cutting board, put some salt on, wait a little bit, and wipe off all the water that comes out (along with most of the salt/whatever). Then I usually flip the cutting board to the dry side and do another pass. It's not necessarily an elegant method, but effective nonetheless and can be used to add some flavor.
My point is, and maybe you know for sure Martha, but you could probably do that with sliced portobellos to keep the filling from getting too soggy. But it might mess up their flavor. I haven't tried it. It would be worth experimenting with though.
I use basically that same method of salting with eggplant and cucumber! But I haven't had much luck with mushrooms, they give off some water, but mostly just get soggy and have a harder time getting a good brown color in a saute.
If She Who's LJ We are Reading wishies to put mushrooms in the filling I have suggestions: Portobellos are tricky in this kind of dish. They're a very wet mushroom and the ribs underneath the cap will turn the whole dish black-ish and grungy. So, if you want to use them take that same trusty spoon and scrape off the black ribs. It's just a smidge messy, but worth it. I've gotten to where I just about always do that with portobellos unless I'm grilling them.
And actually, I'd probably use a shroom with a earthier flavor, maybe crimini (did you know a portobello is just a giant, overgrown cremini?) or shitake (not just for asian cooking!). Regardless, I'd cook the mushrooms all by themselves over reasonably high heat to let them get brown and flavorful and (so important) good and dry.
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When stir-frying or grilling zucchini, I use salt or seasoned salt (like Adobo mix) to extract some of the water. I spread 'em out on a cutting board, put some salt on, wait a little bit, and wipe off all the water that comes out (along with most of the salt/whatever). Then I usually flip the cutting board to the dry side and do another pass. It's not necessarily an elegant method, but effective nonetheless and can be used to add some flavor.
My point is, and maybe you know for sure Martha, but you could probably do that with sliced portobellos to keep the filling from getting too soggy. But it might mess up their flavor. I haven't tried it. It would be worth experimenting with though.
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That would be WAY less complicated than what I was trying to do!!
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If She Who's LJ We are Reading wishies to put mushrooms in the filling I have suggestions: Portobellos are tricky in this kind of dish. They're a very wet mushroom and the ribs underneath the cap will turn the whole dish black-ish and grungy. So, if you want to use them take that same trusty spoon and scrape off the black ribs. It's just a smidge messy, but worth it. I've gotten to where I just about always do that with portobellos unless I'm grilling them.
And actually, I'd probably use a shroom with a earthier flavor, maybe crimini (did you know a portobello is just a giant, overgrown cremini?) or shitake (not just for asian cooking!). Regardless, I'd cook the mushrooms all by themselves over reasonably high heat to let them get brown and flavorful and (so important) good and dry.
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