TIP OF THE DAY: Grilled Portabella Salad

Whether you’re planning for meatless Monday or looking for something tasty to grill on any other day, how about a meaty grilled portabella salad? Grill not only the mushrooms, but red and yellow bell peppers and anything else you’d like to add to it, including polenta (see photo below). Place the grilled veggies atop your…
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RECIPE: Grilled Stuffed Portabella Mushrooms

A grilled portabella entrée, stuffed with bacon, onions, potatoes, cheese and prosciutto. Photo courtesy EatWisconsinCheese.com.   For a meaty vegetarian entree, stuff a grilled portabella mushroom. The stuffing can be simple, from breadcrumbs to cheese to salad. Or, it can be a complex layering of flavors, as in the recipe below for Grilled Portabella Mushrooms…
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TIP OF THE DAY: Reinvent Eggs Benedict With These Variations

Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict). The original recipe topped two toasted English muffin halves with round-cut…
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TIP OF THE DAY: Grilled Portabella Mushrooms

If you’ve never made delicious grilled portabella mushrooms, firing up the grill on Memorial Day weekend is an opportunity to cook these fab fungi. Small, brown cremini mushrooms, the size of white button mushrooms, grow up into more complex-flavored portabellas. Meaty in both taste and appearance, they grow from three inches to an enormous 10…
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