Portobello Recipes

Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

Shiitakes, cremini and even white mushrooms would all make great substitutes for the portobello mushrooms.

Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entree of grilled mushrooms filled with smoky chiles.

Much more than the sum of its two parts, Sara Simpson's side dish of beefy grilled portobellos with herbed butter is satisfying enough to be a vegetarian main course.

One of quinoa's greatest values is a backdrop for, and receiver of, other flavors. Serve this alongside roasted chicken for a very flavorful and comforting meal.

Marcia Kiesel buys so many ears of fresh corn every summer that she simply had to find a use for their beautiful husks. She discovered that they make perfect wrappers for grilled tamales. You can easily embelish the tamales by adding slices of grilled Italian sausage or, to be really decadent, a few disks of foie gras terrine.

Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta.

Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer. Panko (Japanese bread crumbs) are lovely here, but if you can't find them at an Asian market or specialty store, substitute any kind of coarse-textured bread crumbs that will provide some satisfying crunch.

Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.