DAY Recipe

I’ve seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe,” says Eileen M. Watson of Oviedo, Florida. “I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée.”

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INGREDIENTS

2 cups balsamic vinegar
6 baby portabella mushrooms , cleaned and stem removed
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6-8 ounces fresh mozzarella cheese , cut into 6 1/2-inch slices
1 roma tomato , cut into 6 slices
6 fresh basil leaves
1/4 cup pine nuts

DIRECTIONS

Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume. Set aside to cool to [...]

INGREDIENTS

5 tablespoons butter
1/4 cup flour
3 cups milk , heated
4 garlic cloves , 1 smashed 3 finely chopped
salt
1/2 lb lasagna noodles
2 large onions , chopped
3 (6ounce)packages portobello canned mushroom slices (or 2 pounds whole, stemmed and sliced)
1 bunch fresh basil , stems discarded
1 cup heavy cream
1 1/4 cups parmesan cheese , grated
pepper

DIRECTIONS

In a medium saucepan, melt 3 tablespoons butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic clove [...]

INGREDIENTS

10 portabella mushrooms , stemmed
2 tablespoons olive oil , divided
1 lb sourdough bread, 10 cups cubed
1 pint raw oysters, coarsely chopped
4 tablespoons butter
1 cup celery , finely chopped
2 cups onions , chopped
1/4 cup fresh parsley , plus
2 tablespoons fresh parsley , minced
1 tablespoon fresh sage , minced
1 tablespoon fresh thyme , minced
3/4 teaspoon salt
1/2 teaspoon black pepper , ground
1/4 teaspoon nutmeg , freshly grated
1/8 teaspoon cloves , ground
1 cup vegetable stock (or 1 cup no-chicken stock)
2 large eggs , beaten

DIRECTIONS

Preheat oven to 400 degrees F.
Gently scrap brown gills from inside of each mushroom cap.Lightly wipe with damp papertowel. Rub each cap with [...]

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 medium onion , finely chopped
2 garlic cloves , minced
1 1/2 cups chopped cleaned portabella mushrooms or shiitake mushrooms
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
fresh ground pepper

DIRECTIONS

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, [...]