If you're looking to take advantage of the perks of cooking and eating portobello mushrooms, you might be looking for recipes ...

You can au poivre any mushroom — Ali Slagle has done as much to portobello “steaks,” at least. Or you can treat those flat ...

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.

The large caps allow more moisture to evaporate from the gills, which concentrates and deepens the mushrooms' flavor. Use Food & Wine's guide to get recipes that fit any type of meal, occasion and ...

Portobello mushrooms and Shiitake mushrooms are two popular varieties with distinct characteristics. From their appearance ...

4 Portobello caps extra virgin olive oil balsamic vinegar sea salt Preheat oven to 375 F. Place mushroom caps open side up in a shallow baking dish. Brush with olive oil, drizzle with balsamic ...

This recipe uses sliced cremini mushrooms, also called baby bellas, but you can substitute one or two whole portobello caps in each sandwich (sprinkle them with olive oil and roast them in a hot ...

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.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great. Make this your go-to portable meal this summer. The meaty-without-meat ...