Franco Noriega makes a mushroom confit and combines with a generous amount of Parmesan and fluffy jasmine rice to create an impossibly creamy, risotto-like side dish fit for any meal.
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!
Valerie Bertinelli uses the flavors of jalapeno poppers in a sophisticated, crowd-pleasing stuffed mushroom, and this surprising mashup includes another perennial favorite -- bacon!