small casserole dish. Brush portobello mushrooms on both sides with
rom the bottom of the Portobello mushrooms.
Cut the mushrooms
ith celery and carrot. Pulse portobello mushrooms to the consistency of
eat, fry the squash and portobello mushrooms in olive oil. Fry
ven to 400\u00b0F. Place Portobello mushrooms, stem-side up, on
Refrigerate overnight.
Place the portobello mushroom caps into a resealable
Place portobello mushroom caps into a large
Put butter and oil in an extra-deep nonstick skillet; heat at medium-high. Add onion; cook, stirring occasionally, until soft, about 1 minute. Add garlic and chopped Portobello and button mushrooms; cook, stirring frequently, until the mushrooms have released their liquid, about 2 minutes. Add the amount of water called for on the stuffing package. Add the seasoning packet from the stuffing package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce heat to low. Cover and cook 5 minutes.
ub the caps of the portobello mushrooms with 2 tablespoons olive
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Combine asparagus and portobello mushrooms in a bowl and drizzle with olive oil. Season with thyme, salt, and pepper. Mix well to combine. Spread in one layer on the prepared baking sheet.
Bake in the preheated oven until asparagus is tender, about 8 minutes. Turn and bake for an additional 8 to 12 minutes, depending on the thickness of asparagus spears. Season with salt and pepper.
he ribbed side of the portobello mushroom caps; arrange the mushrooms
baking sheet.
Coat portobello mushrooms with about 1/4
pineapple slice, a fried portobello mushroom cap, some onion slices
rush both sides of each portobello mushroom cap with Italian dressing
arlic and olive oil. Clean portobello mushrooms by brushing them with
nch thick. Evenly divide the portobello, red pepper, and asparagus among
il the grate.
Grill portobello mushrooms with gill sides up
ver medium-high heat. Add portobello pieces, and saute briefly until
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
mong bottom halves. Place the portobello mushrooms on top of the