Now we even eat
the meaty mushroom caps in place of hamburgers between buns, or as the bun.
Not exact matches
The large
meaty caps of the portobello
mushroom have just the resistant bite you're looking for when subbing for steak on skewers or for fajitas or just cooking it up alone like a steak.
Stuffed with creamy cannellini beans, wilted spinach, and a touch of prosciutto, these
meaty portobello
mushroom caps are finished with a crisp topping of golden panko breadcrumbs.
Cremini
mushrooms (also called «baby bellas») look similar to button
mushrooms but have brown
caps and a
meatier texture.