The recipe developed by Tasting Table's Jennine Rye benefits from portobello's meaty texture contrasted with a crunchy slaw.

Slice each mushroom cap horizontally, making a sandwich. Brush with oil on both sides and arrange on a sheet pan cut-side-up. Season with salt and pepper. Season the mozzarella and tomato slices ...

Portobello mushrooms have a robust meaty texture making ... herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic.

Place the portobello mushroom stalks into the pan with the ... Chop an apple into thin matchstick slices, and then roughly chop the parsley leaves as well. Pour lemon juice over both the apple ...

If you're making plant-based mushroom burgers for dinner, here's the easiest way to prep your mushrooms so that your toppings ...

baby portobello mushrooms, white mushrooms, oyster mushrooms, garlic cloves, sourdough bread slices, Boursin cheese, and ...

This recipe calls for cremini mushrooms, which are also known as baby bella mushrooms because that’s exactly what they are: small, young portobello ... Serve frittata slices warm, at room ...

First make the filling: Preheat the oven to 220°C. Place the mushrooms on an oven tray, brush them with butter or olive oil, season with salt and roast until tender, 10-15 minutes. Chop the ...

This is a variation from Eggplant Parmesan using meaty portobello mushrooms. I used provolone cheese instead of mozzarella for added flavor. It melts beautifully. The recipe is made in a skillet ...

Portobello mushrooms have a robust meaty texture making ... herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic.