Portobello Mushroom
Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini
A stunning vegetarian platter.
Portobello Mushroom Sandwiches with Tahini Sauce
"We dine at the Meridian Café whenever we're in Louisville. The portobello mushroom sandwich is our favorite," say Libby and Roys Ellinas of La Grange, Kentucky. "It has a tangy, creamy sauce that we would love to know how to make."
Prepare this sandwich with any favorite bread — crusty country bread or artisan-style rolls would be especially good.
Grilled Vegetables with Cumin, Cilantro, and Salsa Verde
You might have to grill these in batches.
Rosemary Portobello Burgers
Offer deli-bought orzo salad tossed with slivered basil and Kalamata olives, along with some grilled red pepper quarters. Raspberry gelato in sugar cones would be a cool dessert.
Creamy Roasted Mushroom Soup
Big chunks of portobello and shiitake mushrooms make for a hearty soup.
Portabella Vegetarian Gravy
Active time: 45 min Start to finish: 1 3/4 hr (includes making stock)
There's no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.
Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers
A great brunch treat.
Teriyaki Portobello "Burgers" with Napa Cabbage Slaw
Can be prepared in 45 minutes or less but requires additional unattended time.
Buttery Barley Risotto with Parmesan Cheese
In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano.
Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese
At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got "wrapped" in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.
Vegetable Moussaka
Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.
Vegetable Stock
Active time: 30 min Start to finish: 1 1/2 hr
Portobello Mushrooms with Ratatouille and Spinach
An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.
Turkey and Broiled Vegetable Salad
You can use leftover roast chicken too.