What’s not to love about the portobello mushroom ... Looking for a new vegetarian dinner idea? Try stuffed mushrooms filled with creamy ricotta and spinach, with rosemary potatoes on the side. This ...

Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme ...

Dig into a savory plate of stuffed mushrooms packed with fresh spinach, ricotta cheese, and marinara sauce, topped with fresh basil and a blend of Italian cheeses. Serve a bagged salad and a few ...

Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.

Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free.

Recipe: Stuffed Portobello Mushrooms If you appreciate the umami of mushrooms and meat, consider a batch of these spinach and ...

Step 1: Peel the Portobello mushroom caps "skin" so they are no longer dirty. This is better than washing them, as they will absorb water. Remove the stalks. Step 2: Place on a baking tray, stem side ...

Remove the stems and wipe each mushroom with a damp cloth ... Add the garlic and the diced prosciutto or bacon and cook for 1-2 minutes. Stir in the spinach leaves and the cumin and toss on the heat ...

Oyster, shiitake, button and portobello, or perhaps the most regal of ... Looking for a new vegetarian dinner idea? Try stuffed mushrooms filled with creamy ricotta and spinach, with rosemary potatoes ...