Type what you have

Ingredients

• ✓ portobello mushroom
• spaghetti sauce
• mozzarella cheese
• black olive
• pepperoni sausage
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
3. 3 Bake for an additional 20 minutes, or until cheese is melted and golden.

By KJONES27

Ingredients

• ✓ portobello mushroom
• olive oil
• butter
• veal chop
• chicken broth
• rosemary
• red wine

Instructions

1. 1 Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add veal chops; cook until browned, 2 to 3 minutes per side.
2. 2 Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Remove veal chops at any time to prevent over cooking, then returned to the skillet during the final 1 minute of cooking.
3. 3 Drizzle chops with remaining 1 tablespoon olive oil to serve.

By COOKINGQUEEN75

Ingredients

• ✓ portobello mushroom
• mild sausage
• penne pasta
• tomato
• red onion
• garlic
• red wine
• rosemary
• oregano
• thyme
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Ingredients

• ✓ portobello mushroom
• chicken breast
• orecchiette pasta
• tomato pasta sauce
• broccolini
• stewed tomato
• garlic
• red pepper flakes

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ portobello mushroom
• butter
• cream cheese
• butter
• milk
• parmesan cheese
• basil
• garlic
• white pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
2. 2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
3. 3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

By Mommy bakes

Ingredients

• ✓ portobello mushroom
• olive oil
• garlic
• tomato
• tomato
• green chile
• tomato paste
• caper
• green olive
• parsley
• horseradish
• habanero hot sauce
• sugar
• italian seasoning
• oregano
• cumin

Instructions

1. 1 Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

By Ed Haley

Ingredients

• ✓ portobello mushroom
• olive oil
• linguine pasta
• red wine vinegar
• oregano
• basil
• rosemary
• garlic
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
3. 3 Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
4. 4 Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
5. 5 In a large bowl, toss together cooked linguine and the mushroom mixture.

By Maryanne

Ingredients

• ✓ portobello mushroom
• gnocchi
• butter
• spinach
• basil
• garlic
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

By AMANDAFOOSE

Ingredients

• ✓ portobello mushroom
• penne pasta
• olive oil
• turkey sausage
• garlic
• heavy cream
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
3. 3 Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
4. 4 Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

By Peter Alfieri

Ingredients

• ✓ portobello mushroom
• zucchini
• salt
• olive oil
• garlic
• salt
• black pepper
• linguine pasta
• parmesan cheese
• mushroom alfredo sauce

Instructions

1. 1 Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
3. 3 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
4. 4 Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

By Jacqueline

Ingredients

• ✓ portobello mushroom
• lasagna noodle
• olive oil
• garlic
• alfredo pasta sauce
• shrimp
• bay scallop
• imitation crabmeat
• ricotta cheese
• egg
• black pepper
• cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. 3 In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. 4 Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

By Sara Van Noy

Ingredients

• ✓ portobello mushroom
• chicken breast
• all-purpose flour
• salt
• pepper
• oregano
• olive oil
• butter
• sun-dried tomato
• spinach
• marsala wine

Instructions

1. 1 Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. 2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. 3 In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

By SHANOU

Ingredients

• ✓ portobello mushroom
• chicken broth
• olive oil
• mushroom
• shallot
• arborio rice
• white wine
• parmesan cheese
• butter
• chive
• sea salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
3. 3 Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
4. 4 Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed.
5. 5 Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
6. 6 Remove from heat. Stir in reserved mushrooms and their liquid, Parmesan cheese, butter, and chives; season with salt and pepper.
7. 7 Serve immediately.

By Myleen Sagrado Sjdin

Ingredients

• ✓ portobello mushroom
• turkey sausage
• shallot
• butter
• oil
• garlic
• white wine
• potato gnocchi
• heavy cream
• herbes de provence
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

By thedailygourmet

Ingredients

• ✓ portobello mushroom
• zucchini
• vegetable broth
• onion
• tomato paste
• tomato
• garlic
• oregano
• thyme
• tarragon
• marjoram
• veggie meat substitute
• spinach

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Ingredients

• ✓ portobello mushroom
• butter
• olive oil
• garlic
• flour
• beef broth
• marsala wine
• browning sauce
• kosher salt
• black pepper
• chicken breast
• kosher salt
• pepper
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY

Ingredients

• ✓ portobello mushroom
• lasagna noodle
• marinara sauce
• vegetable oil
• spinach
• chicken
• ricotta cheese
• parmesan cheese
• oregano
• salt
• black pepper
• alfredo sauce
• mozzarella cheese
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
3. 3 Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
4. 4 Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
5. 5 Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

By Rachel Hardy Cunningham

Ingredients

• ✓ portobello mushroom
• penne pasta
• butter
• olive oil
• onion
• red bell pepper
• garlic
• shrimp
• alfredo sauce
• romano cheese
• cream
• cayenne pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, melt butter with olive oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in bell pepper, mushrooms, and garlic; cook over medium-high heat until soft, about 2 minutes.
3. 3 Add shrimp; cook until firm and pink. Stir in Alfredo sauce, Romano cheese, and cream; bring to a simmer, stirring constantly, until thickened, about 5 minutes.
4. 4 Season with cayenne pepper, salt, and black pepper. Stir in penne. Sprinkle servings with parsley.

By Jenn Zeller

Ingredients

• ✓ portobello mushroom
• pasta
• olive oil
• olive oil
• garlic
• onion
• green bell pepper
• chicken breast
• thyme
• basil
• sage
• kosher salt
• black pepper
• chardonnay wine
• burgundy wine
• spaghetti sauce

Instructions

1. 1 In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.
2. 2 Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.
3. 3 Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
4. 4 To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

By Chef Doogie

Ingredients

• ✓ portobello mushroom
• black pepper
• salt
• italian seasoning
• spaghetti sauce
• cheese blend
• italian seasoning
• tomato
• garlic
• button mushroom
• zucchini
• olive oil
• baby carrot
• baby spinach
• ricotta cheese
• spaghetti sauce
• ziti

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
3. 3 Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
4. 4 Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
5. 5 Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
6. 6 Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.

By kitchengal

Ingredients

• ✓ portobello mushroom
• pepperoni
• garlic powder
• red pepper
• garlic salt
• fennel seed
• oregano
• basil
• egg
• heavy cream
• black olive
• sweet red pepper
• pork
• sausage
• sun-dried tomato
• parmesan cheese
• cheddar cheese
• mozzarella cheese
• pizza dough
• cornmeal
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
2. 2 Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
3. 3 Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
4. 4 Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
5. 5 Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
6. 6 Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
7. 7 Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
8. 8 Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
9. 9 Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

By Wildflour

Ingredients

• ✓ portobello mushroom
• olive oil
• butter
• shallot
• white wine

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ portobello mushroom
• soy sauce
• hot chile paste
• rice vinegar
• sesame oil

Instructions

1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Ingredients

• ✓ portobello mushroom
• soy sauce
• black pepper
• blue cheese

Instructions

1. 1 Preheat oven or toaster oven to 425 degrees F (220 degrees C).
2. 2 Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
3. 3 Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

By Dianne

Ingredients

• ✓ portobello mushroom
• turkey bacon
• horseradish sauce
• romaine lettuce
• tomato
• hamburger bun

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Ingredients

• ✓ portobello mushroom
• spaghetti
• butter
• white miso paste
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.
3. 3 Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
4. 4 Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.

By thedailygourmet

Ingredients

• ✓ portobello mushroom
• yellow onion
• chicken
• garlic salt
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. 3 Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. 4 Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

By Gary

Ingredients

• ✓ portobello mushroom
• soy sauce
• balsamic vinegar
• garlic
• red bell pepper
• mayonnaise
• cayenne pepper
• hamburger bun

Instructions

1. 1 Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
2. 2 Preheat grill for medium-high heat and lightly oil the grate.
3. 3 Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
4. 4 Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
5. 5 Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

By JT.

Ingredients

• ✓ portobello mushroom
• canola oil
• balsamic vinegar
• onion
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
3. 3 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
4. 4 Preheat the grill to medium-high heat; grease the grate. Grill over the hot grill until caramelized and tender, about 5 to 8 minutes; serve warm.

By BFOLLICK

Ingredients

• ✓ portobello mushroom
• olive oil
• garlic
• onion
• green bell pepper
• salt

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
2. 2 Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

By Georgia