When buying these adult creminis, choose ones with uniform gills and dry, firm, smooth caps. Store in a paper bag and refrigerate; use within a few days, especially if presliced. Portobellos typically don’t need washing, but wipe with a damp towel if desired.
Less prone to tearing than other mushrooms, portobello caps are tasty when stuffed. Brush with olive oil and broil until tender, then fill with a mixture of sautéed onion, garlic, eggplant, and chopped kale or chard; sprinkle with Swiss cheese and broil until hot.
Toss portobello slices with olive oil, salt, pepper, and a dash of balsamic vinegar. Roast at 450 degrees, stirring occasionally, until browned. Use atop burgers or on a salad of mixed greens with blue cheese. Or layer with arugula, sautéed red onion, and goat cheese on toasted foccacia, and serve with tomato soup.
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