Portobello mushrooms topped with ricotta cheese, sautéed spinach, cilantro, sundried tomatoes, and mozzarella cheese.

Nothing is more comforting than a big crockpot full of thick & chunky stew. Made with dark ale, root veggies, mushrooms, & spices.

The meaty texture of baby portobello mushrooms combined with avocado, cucumbers and greens makes a substantial sandwich.

Portobello Mushrooms in Curried Coconut Milk Sauce over Pumpkin Puree

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Marinated portobello mushrooms, ready to be baked in the oven for a lusciously juicy burger.