Portobello Mushroom

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."

These individual vegetable terrines can be assembled a day ahead.

These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

At the restaurant, this dish is served as a starter. It would also make a great main course for four.

Small portobello mushooms are sometimes labeled portobellini or baby portobellos. Pair this dish with a salad and white wine for a light lunch or supper.

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?