My wonderful daughter in law has turned into quite the gourmet cook. On her recent visit she made mushrooms to go with the steaks for my son and grandsons. She is a vegetarian so her entrée of choice is usually a delicious stuffed Portobello mushroom. Below are her suggestions for preparation:

Portobello Mushroom Main and Mushroom Side

1 Portobello mushroom per person, filled with a mixture of: 2 tablespoons sour cream, 1 clove minced garlic, 1/8 Cup feta cheese (or to taste) and 2 Teaspoons pine-nuts.

I stuffed mushrooms with that and then baked in the oven and topped it with Parmesan cheese.
Mushrooms Side
I sautéed mushrooms in olive oil garlic fresh rosemary fresh thyme salt and pepper that’s it super easy. NOTE: This side is especially great with chicken or steak.

Jenni Suhr