I’m inexplicably drawn to portobello mushrooms. There’s no rhyme or reason. I just am. How else do you explain why I like to order anything with the word portobello on a menu? Or why I would walk to the mushroom aisle just to catch a glimpse of ‘em plump portobellos. What’s up with that? Am I nuts?
And since I’m so crazy about them, I’m sharing my favorite Portobello recipe, something I threw together on the fly on one of our vegetarian days.

Here’s what you need:
- 6 Portobello mushrooms, whole with stems removed
- 1 large tomato, diced
- 1 large onion, diced
- 2 sprigs of cilantro, finely diced
- cheddar cheese
- mozzarella cheese
- olive oil
Fill each mushroom cap with a mixture of tomato, onion and cilantro and salt to taste. Add a good drizzle of extra virgin olive oil. Top with cheeses and a generous sprinkle of black pepper and cayenne. Bake at 350C (180F) for maybe 15-20 minutes, or until the cheese melts.
That’s it. Such a refreshingly simple taste I promise you will love it. And the bonus is that portobellos have a fantastic meatiness about them that surprises me every time. It’s like I’m eating meat when I’m not.






















