Babybella Prep

Babybellas in fry pan

Babybellas, the smaller version of the portabella… Whenever I think of portabellas, I think beautiful and portly. For a delicious sandwich, you can’t go wrong with the portabella, but for just about everything else, I use babybellas.

This picture was taken one of many times I’ve fried babybellas over medium heat, with a coating of olive oil on the pan, and a spoonful of imitation butter. Usually, this produces a gravy, which I then use on other dishes.

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