Portobello mushrooms, I use them all the time
No matter how topped they always taste just fine
From cream cheese and crab to chicken fajita
No matter what you just want to eat ‘em
Philly beef cheesesteak, they’ve also been topped
So many possibilities, I’ll never stop
Bleu cheese and steak makes a hell of a filling
Portobello themed restaurant, I’d make a killing
Chicken Alfredo, or coconut shrimp
How about spinach artichoke dip
Turkey and dressing or how about pulled pork
You’d want to eat those with your fingers or fork
Taco, or nacho, or enchilada
How it gets better, I got zip, zilch, and nada
Or I don’t know how about spinach frittata
You could go Greek, lamb, feta, and Kalamata
Mediterranean, flavored quinoa or couscous
So many options, man just turn me loose
Lemon pepper, scallops, or Oyster Rockefeller
Or Chicken Rice saffron, it would be yeller
At this point, I feel like Bubba from Forrest Gump
Going on about toppings, oh well over the ****
Buffalo Chicken or Asparagus turkey parm
Just about anything you can get at the farm
Goes great on a mushroom I think you can see
Most people wouldn’t, but, hey they’re just not me
Sep 12, 2017
Sep 12, 2017 at 6:18 PM UTC
Portobello mushrooms, I use them all the time
No matter how topped they always taste just fine
From cream cheese and crab to chicken fajita
No matter what you just want to eat ‘em
Philly beef cheesesteak, they’ve also been topped
So many possibilities, I’ll never stop
Bleu cheese and steak makes a hell of a filling
Portobello themed restaurant, I’d make a killing
Chicken Alfredo, or coconut shrimp
How about spinach artichoke dip
Turkey and dressing or how about pulled pork
You’d want to eat those with your fingers or fork
Taco, or nacho, or enchilada
How it gets better, I got zip, zilch, and nada
Or I don’t know how about spinach frittata
You could go Greek, lamb, feta, and Kalamata
Mediterranean, flavored quinoa or couscous
So many options, man just turn me loose
Lemon pepper, scallops, or Oyster Rockefeller
Or Chicken Rice saffron, it would be yeller
At this point, I feel like Bubba from Forrest Gump
Going on about toppings, oh well over the ****
Buffalo Chicken or Asparagus turkey parm
Just about anything you can get at the farm
Goes great on a mushroom I think you can see
Most people wouldn’t, but, hey they’re just not me
Written in 2015
I love to cook and try things that no one normally would. And the Portobello mushroom is a great canvas to do this with.
