This vegetarian soup pairs meaty Portabella mushrooms with nutty wild rice, fresh vegetables, and a splash of cream for an easy and warming meal. One of the best aspects of cooking with mushrooms is that they can’t be overcooked — they just get more tender.

This savory, smoky, meat-minimalist chili will warm you on the crispest of fall evenings. The Portabellas lend their amazing meaty texture and flavor, bacon adds some richness, and chipotle peppers kick it up a notch with some welcomed smokey heat. Make a day ahead and reheat for the best results!

Meaty portabella mushrooms truly shine when marinated and seared on a hot cast-iron skillet or grill. Topped with sharp cheddar cheese or vegan cheese with burger sauce and all the classic fixings, you won’t miss the hefty beef patties at all!

This creative brunch special takes full advantage of the wide caps of Portabella mushrooms by baking an egg into each of them. With a side of spiced home fries and rich truffle aioli, you’ll be daydreaming about opening your own brunch restaurant!

Meaty portabella mushroom caps are the perfect vessel for stuffing with all kinds of goodness, especially creamy goat cheese, peppery arugula, caramelized onions, and Italian pancetta! The recipe can easily be halved if you are only looking to make a few.