Search Results (250 found)
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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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Get Grilled Portobello "Benedict" Recipe from Food Network
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Quick, juicy burgers. My friends and I eat them at least once a week!
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There's no ground beef in these 'burgers' using portobello mushroom caps stuffed with a cheese and spinach mixture instead.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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Get Kale and Portobello Mushrooms Recipe from Food Network
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
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The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
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Flavorful vegetarian pot pie with a shiitake mushroom gravy and and herbed portabello mushroom filling.