The 411 on Mushrooms

pasta wild mushrooms and greens

June 24th 2011By Alison and Jeff Nathan

People are often amazed to learn facts and trivia about some of the foods we use every day. Would you be surprised to learn that an olive is actually a fruit; a caper is no more than a flower bud; and soybeans could be used to make crayons?


Sundried Tomato and Brie Stuffed Mushrooms

Sundried Tomato and Brie Stuffed Portabella

May 15th 2011By Jamie Geller

On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.


Salad Stuffed Grilled Portobellos

Salad Stuff Portobellos

April 29th 2013By Jamie Geller

A really satisfying vegetarian option. Grilling mushrooms only enhances their “meaty” texture and taste. Stuffing them with this light and filling chickpea salad makes it a meal in one.


Portobello Burgers


March 7th 2011By admin

This recipe can be made year around because it's just as tasty when you broil the mushrooms as when you grill them.


Balsamic Portobello “Burger”

Balsamic Portobello "Burger"

September 7th 2011By Jamie Geller

Don't just stick to meat when making burgers, try an all natural portobello mushroom. Marinated in balsamic vinegar and served in between two slices of bread, you won't miss the meat.