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.

Photo: Healthy Recipes Blogs

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.

Photo: Kimberly Snyder

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.

Photo: Cooking Clarified

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.

Photo: Minimalist Baker

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.

Photo: Inspired Taste

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?

Photo: Earth and Oven

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!

Photo: The View From Great Island

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.

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