Nope. Don't like the taste or texture. Breading doesn't hide it from me either. It tastes right or wrong. For me it's wrong. I guess it's like REAL scallops to some. The tartness when broiled with butter is what makes them good. If you've got no tartness you've been suckered with fake scallops. A cheating bar tender can't get away with substituting original Tanqueray with just any gin either.
@MellyMel22 You know I had one meal that was my first exposure to portobello mushrooms and really like it. I haven't a good one since and avoid them completely.
@GibbonThat’s another thing where I feel the way it’s prepared can make the meal or break the meal! I once got a Portobello burrito from a Mexican place and it was horrible because of how the mushrooms were cooked. Other times I had the same exact burrito and it was great, but it made me hesitant to want to get it again.
@MellyMel22 The good meal the portobello was a big ole dude on the plate like a steak with all the sides. I have no idea how it was cooked. I ordered it similar at another place a couple yesrs after. Rubberized awefulnes. I tried it with some meal which everything was breaded and fried. That was the end.same aweful texture. I quit . There's more to it than just how it's cooked. Same with leg of lamb. You'll never get the greasy past me. Says the bacon lover.
