Preheat oven to 375 degrees F. Wipe the top of the mushroom caps with a damp paper towel, wiping away any loose dirt. Remove any stem. Gently scrape away the dark gills and discard. Line a sheet pan ...

Slice each mushroom cap horizontally, making a sandwich. Brush with oil on both sides and arrange on a sheet pan cut-side-up. Season with salt and pepper. Season the mozzarella and tomato slices with ...

large portobello mushroom caps (about 1 1/4 pounds) Clean the mushroom caps by wiping away any dirt and cutting off any remaining stem with a paring knife. Scrape off the gills on the underside of ...

I can't get enough of mushrooms and our Crab-Stuffed Portobello Mushroom Burgers will be on repeat in my menu rotation. With the addition of a creamy 'n' cheesy crab filling, these are a step above a ...

Eating meatless doesn't have to be just for Monday. Ali Rosen, author of the upcoming "Modern Freezer Meals," is joining TODAY to keep the vegetarian vibes going all week long with her easy make-ahead ...

MILWAUKEE (CBS 58) -- Breast cancer is the second leading cause for women. October is breast cancer awareness month, and CBS 58 is spending the week providing a tasty recipe and providing some food ...

MOLINE, Ill. — Wednesday, July 13 on Good Morning Quad Cities, News 8's Linda Swinford made a delicious meatless dish that riffs on the typical Caprese salad. These Caprese-stuffed mushrooms are a lot ...

Christopher Pius, Westerleigh Ingredients: 6 Portobello mushrooms 1/2 medium onion, finely chopped 6 garlic cloves 3 tablespoons Madeira wine 1 cup baby spinach, coarsely chopped 1/4 cup grated ...