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

This recipe is for Vegetarian Coulibiac with Sweet Potato, Spinach, and Mushrooms from the Food section of The Boston Globe.

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.

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

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 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 ...

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.