Search Results (326 found)
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This is a great party dish or appetizer, made with creamy hummus and bell pepper.
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This stuffed mushroom cap recipe mixes two types of bread crumbs and two types of cheese with crab meat for a tasty topping to your portobellos.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Sauteed portabello mushroom caps make a quick, easy vegetarian entree that goes well with just about anything.
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
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Meaty portobello mushroom caps take the place of traditional bread in this yummy three cheese bruschetta.
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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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There's no ground beef in these 'burgers' using portobello mushroom caps stuffed with a cheese and spinach mixture instead.
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Quick, juicy burgers. My friends and I eat them at least once a week!
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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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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.