Knock out the stuffing
Meaty portobello mushrooms are hard to beat stuffed with herby-oniony breadcrumbs, sprinkled with cheese and baked. Vary the theme with cooked lentils, stirred through with goat's cheese and sage, or a lemony ricotta with pine nuts.
Salad days
Marinate mushrooms in a vinaigrette or toss pan-fried portobello through with balsamic and parsley. For a deeper winter flavour, oven roast mushrooms with wedges of beetroot and onions and serve as a warm salad with crusty bread.
Instant noodles
Pan-fried mushrooms with feta, chevre or buffalo mozzarella makes a quick pasta sauce. Or mix mushroom varieties and some chopped thyme through risotto.
