When buying these adult creminis, choose ones with uniform gills and dry, firm, smooth caps. Store in a paper bag and refrigerate; use within a few days, especially if presliced. Portobellos typically don't need washing, but wipe with a damp towel if desired.
Less prone to tearing than other mushrooms, portobello caps are tasty when stuffed. Brush with olive oil and broil until tender, then fill with a mixture of sautéed onion, garlic, eggplant, and chopped kale or chard; sprinkle with Swiss cheese and broil until hot.
Toss portobello slices with olive oil, salt, pepper, and a dash of balsamic vinegar. Roast at 450 degrees, stirring occasionally, until browned. Use atop burgers or on a salad of mixed greens with blue cheese. Or layer with arugula, sautéed red onion, and goat cheese on toasted foccacia, and serve with tomato soup.
Get more portobello recipes by signing up for our weekly e-newsletter at deliciouslivingmag.com.