Valerie Bertinelli shows us how to stuff mushrooms with spinach, tomatoes, panko, pecorino and chopped mushroom stems. The results are fragrant and irresistible. Plus, because she uses the mushroom stems, there's no waste.
Umami-rich portobello mushrooms are paired with an out-of-this-world homemade BBQ sauce for these vegetarian "pulled pork" sandwiches. Trust us, you won't miss the meat!
Chef James Briscione shows how to make the juiciest ground chicken patties imaginable by adding sauteed mushrooms and topping with melty Parmesan cheese.