My stuffed portobello mushrooms are the perfect, slightly-more-than-bite-sized app for any occasion. With a meaty flavor and ...

Because of mushrooms’ fertile growing capabilities and versatility in many dishes, any meal is a great one to be celebrating the earthy, savory taste of fungi, whether portobello, enoki, baby ...

Preheat oven to 350 degrees F. Wash mushrooms well, then slice stems off and put aside. Brush mushroom caps with olive oil, salt, and pepper. Heat a large skillet on medium high heat, and cook ...

9 ounces sweet potato, peeled and cut into 1-inch dice; 1/2 teaspoon fine sea salt, plus more as needed; 1 tablespoon extra-virgin olive oil; 1 medium onion, chopped (about 1 cup) ...

The Portobello mushroom is an edible basidiomycete mushroom native to grasslands in Europe and North America. It's cultivated in more than 70 countries and is one of the most commonly and widely ...

Salt and pepper. 1. Pull off the stems from 8 portobellos and reserve. Carefully spoon out and discard the dark gills and set aside 4 of the caps to await filling and 4 to be used as lids.