I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you're set.
The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you're anti-chile.
Juicy, fresh fish on the bone, roasted with mushroom and truffle pesto, and topped with a scattering of crisp roasted wild mushrooms. The perfect twist on surf and turf for two!
A properly roasted mushroom is meaty, intense, and deeply flavored. We get there using moderate oven heat and a two-stage roasting process.
This Portobello mushroom burger nixes the bread and presents a low-carb option for people looking for a delicious vegetarian meal. Roasted Portobello mushroom caps are piled high with zucchini, onion, tomatoes, avocado, spinach and...
Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absor...