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

When mushrooms begin producing their own liquid or have soft, brown spots or mould, then they are past their best. Portobello mushrooms have a robust meaty texture making them good for roasting ...

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 ...

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 ...

When mushrooms begin producing their own liquid or have soft, brown spots or mould, then they are past their best. Portobello mushrooms have a robust meaty texture making them good for roasting ...

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 ...