From Better Homes and Gardens

We updated this favorite side dish casserole recipe with fresh onion and baby portobello mushrooms. Make ahead to save time.

Green Bean Bake Revisited

From Better Homes and Gardens

The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.

Roast Duck with Wild Mushroom Sauce

From Family Circle

The stuffing for these giant mushroom appetizers looks and tastes like crab cakes. Budget-minded cooks can use imitation crab.

Stuffed Portabellas

From Campbell's

Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.

Creamy Spinach-Stuffed Portobellos

From Ladies' Home Journal

Try these grilled stuffed mushrooms for a light summer dinner. The high-fiber, bean filling is topped with nutritious vegetables for a healthy and colorful meal.

Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans

From Swanson Broth & Stock

Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavorful mixture of beef stock and red wine.

Savory Beef and Portobello Mushrooms

From Fine Cooking Magazine

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they're not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling. This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

Twice-Marinated Mushrooms

From Better Homes and Gardens

Top portobello mushrooms with spinach, cheese, and pepperoni to make these cute miniature pizzas. Omit the pepperoni to turn this into a great vegetarian appetizer.

Portobello Pizzettas

From Taste of the South

Roasted-Pepper Sauce

From Better Homes and Gardens

Earthy spices mixed into ground lamb and stuffed into meaty portobellos makes for a hearty yet low-calorie main dish.

Lamb-Stuffed Portobellos

From Food & Wine

When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.

Smoky Steak Sauce

From Pepperidge Farm Puff Pastry

These appetizing Napoleons have three layers of flaky pastry layered with sauteed mushrooms, sliced tomatoes and provolone.

Portobello Mushroom Napoleon Appetizers

From Fine Cooking Magazine

Serve this full-flavored portbella "steak" with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.

Asian Marinated Portabella 'Steak'

From Better Homes and Gardens

This wrap recipe combines a bean puree, spinach mixture, sliced portobello mushrooms, and cheese into a delectable main dish.

Portobello Wrap with White Bean-Chile Spread

From Better Homes and Gardens

Packaged pilaf mix makes the stuffing for this meatless main dish.

Savory Stuffed Portobellos

From Better Homes and Gardens

Impress guests at your cookout by serving these pasta filled grilled mushrooms as a side dish.

Portobello Pasta Bowls

From Better Homes and Gardens

Meaty, portobello mushrooms made into a fresh condiment are the perfect topper for grilled beef tenderloin.

Grilled Beef Fillet with Portobello Relish

From Better Homes and Gardens

Serve these stuffed mushrooms whole as a sit-down appetizer with a knife and fork or cut them into quarters for a finger food.

Shrimp-Stuffed Portobello Mushrooms

From Fine Cooking Magazine

In this recipe, the portabella is served whole, like a hamburger. If a whole cap doesn't fit on your bread, slice the cap on the diagonal, put the slices on the bread, top with cheese, and then broil.

Roasted Portabella & Garlic Sandwich

From Better Homes and Gardens

Broiled or grilled portobello mushrooms star in this stunning vegetarian sandwich.

Open-Face Portobello Sandwiches

From Better Homes and Gardens

Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta.

Creamy Polenta with Portobello Mushroom Sauce

From Taste of the South

Pork-and-Vegetable Stir-Fry

From Better Homes and Gardens

Use an instant-read thermometer to be sure that chicken is completely cooked. The USDA recommends an internal temperature of 165 degrees F for food safety. This grilled chicken and asparagus dinner is ready in less than 20 minutes.

Open-Face Chicken and Mushroom Sandwiches

From Better Homes and Gardens

Cashews provide a crunchy topping for this portobello mushroom main dish seasoned with curry powder. It's the perfect recipe for someone on a vegetarian diet.

Portobello Curry with Green Rice

From Vegetarian Times

These meaty mushrooms are marinated in Syrah, a medium-bodied red wine, for two hours before grilling. They can be served with a fruity white or full-bodied red wine.

Grilled Portobello Mushroom Burgers