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 top of a salad, make them part of a grain bowl, or even toss them into a simple pasta.
With their dish-like caps, portobellos seem made for stuffing. Instead of the heavy, bread crumb- and cheese-laden filling that usually defines stuffed mushrooms, this recipe opts for a mix of corn, peppers, and squash as a lighter, fresher alternative.
Cook up the herbivore’s rendition of a steak dinner by throwing a few balsamic-soaked portobellos on the grill. Topped with a zesty and refreshing avocado-based chimichurri, it’s just as hearty as the meat, with much less fat and lots more fiber.
Lightly coated in egg and dusted with bread crumbs, these oil-free, oven-baked, meaty mushrooms taste like a cross between fries and chicken tenders. How’s that for cutting down on grease and meat without compromising flavor?
Julia Child might have been horrified at the idea of a meatless and express bourguignon, but if she only knew how good it tasted! Instead of beef chunks, portobellos simmer with veggies in a garlicky red wine broth until slightly thickened. Twelve minutes later, bon appetit!
Boost the veggie element of your shepherd’s pie by serving the meat and potatoes in portobello nests. It’s hardly any additional work and makes a tasty difference.