You don't want your portobello chunks to turn soggy, or it defeats the purpose of using these mushrooms to achieve that meaty texture. To avoid this, cook the onion and garlic before you add the ...

Stacey Exley Artichoke-topped Portobello Mushrooms has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks.

Portobello mushrooms have a robust meaty texture ... herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic. FAQs about BBC Food ...