If you’ve ever gone meat-free, you know exactly what we’re talking about: You’re at a picnic, a potluck, or a burger joint where you’ve been assured there’s a vegetarian option available. As everyone else digs into their juicy beef patties, you’re presented with one of the ultimate clichés in vegetarian meals: the portobello burger.
Don’t get us wrong, portobello mushrooms are fantastic. Packed with fiber, vitamins D and B12, and cancer-fighting properties, they’re a pretty smart addition to any diet. But if we have to be subjected to another halfheartedly grilled, oil-soaked cap that takes about a day and half to chew, it’ll be too soon. There are so many other ways to do justice to this mega-size mushroom. Here are just seven of them.
This carb-conscious version of eggs in a basket bakes them into portobello “dishes” instead; the mushroom’s wide, deep caps and sturdy texture are perfect for all that yolky goodness to spill into without creating a flimsy, soggy mess.
Simple but super flavorful, this portobello sauté is a great (and quick) recipe to have on hand since it can work in so many different dishes. Pile them on…