A juicy, and meaty portabella mushroom, topped with the crispy coleslaw is the perfect balance of acidity and crunch making this burger all around tasty.
An open faced sandwich, light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens. Sounds like a winner to me!
These were really easy, really filling and delicious. They would be perfect to put together as a vegetarian option for meatless Monday, or you could toss in some ground beef or steak as well.
Waiting on Martha’s review of Seasons 52 restaurant. She loved their pizza so much she had to make her own version piled high with crimini mushrooms and topped off with fresh arugula.
A recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!
A twist on two summer favorites with a hearty portabella base.
A healthy muffin to bake ahead of time and heat up on the go!
Filled with protein rich quinoa, artichoke hearts, kale and cheese, these stuffed mushrooms are filling and nutritious as an appetizer, snack or lunch.
Mushrooms, red onions and zucchini are very thinly sliced and roast right on the flat bread as the three cheeses melt!
These tacos are so full of flavor and will become a tradition on Taco Tuesday.
Gazpacho soup is refreshingly cold on hot summer days. This version of the classic cold tomato soup utilizes spring peas and mushrooms to create an sweet, healthy snack.