In a lot of my recipes that contain portobello mushrooms, I like to keep the stems on to reduce waste. Although the stems are a little bit tougher in texture, they do soften as they cook if they are ...

Finally, Native Forest's organic portobello slices are fully mature and larger than the other two button mushroom types, ...

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 ...

In a large pan over medium heat, melt 1 tablespoon of butter with the olive oil. Once the butter is melted and bubbling, add ...

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 ...

Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme ...

Place the heated sliced beef on dense white bread and ... WEDNESDAY: You'll want Portobello Mushroom Stew (see recipe) in your permanent collection of favorites. Serve the flavor-loaded stew ...

Put the Portobello mushrooms on a baking tray and season with ... Top with overlapping slices of the sliced potatoes. Place into the preheated oven and bake for 35-40 minutes, or until the potato ...

Pennsylvania is still where the majority of grocery store button, portobello and cremini mushrooms come from ... A chef in the MyBacon kitchen cooks a few slices. MycoWorks is one of the other ...

There's good reason these huge mushrooms are beloved by vegetarians around the globe. Their meaty texture and rich flavor can elevate all kinds of dishes, from sandwiches to spreads. Portobellos ...