Knock out the stuffing
Meaty portobello mushrooms are hard to beat stuffed with herby-oniony breadcrumbs, sprinkled with cheese and baked. Vary the theme with cooked lentils, stirred through with goat's cheese and sage, or a lemony ricotta with pine nuts.
Salad days
Marinate mushrooms in a vinaigrette or toss pan-fried portobello through with
