Portobello Mushrooms have a particularly meaty texture because they are one big piece, that it felt right to call these mignons this week. You can simply cook the mushrooms without the mash, but the sunchoke mash is delicious with the sauce from this recipe!
Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat!
This week’s Star Ingredient is the Portobello Mushroom! Technically it’s really a mature brown cremini mushroom. Broiled, stuffed, oven-roasted, grilled or sautéed…there are sooo many ways to enjoy this mushroom! Not only does it taste great, it’s also very nutritious!