Preheat the oven to 400 degrees. Put the mushrooms, stem side down, the red bell pepper halves, and the red onion slices on a foil-lined baking sheet. Brush the vegetables with ½ cup of the Herb ...

From a Japanese salad to a multi-shroom scramble, Here & Now resident chef Kathy Gunst has three mushroom-based recipes to share with host Peter O’Dowd. Mushrooms are considered a superfood: They are ...

Heat oven to 400 degrees. Brush a sheet pan with vegetable oil.Clean and rinse the portobellos, removing any stems.In a shallow bowl or plate, combine bread crumbs, frac12; cup parmesan, and a pinch ...

1/2 cup frozen cranberry juice concentrate, thawed (or Knudsen bottled concentrate) 3 tablespoons all-purpose flour 1 onion, sliced 4 cloves garlic, minced 2 tablespoons chopped fresh rosemary 1 ...

Instock pot, bring chicken stock, garlic, heavy cream, and butter to boil.{} Add grits, stir until smooth.{} Add Jack cheese, mushrooms, salt andpepper.{} Continue cooking until creamyand combined.

The portobello mushroom is the perfect edible vessel for this quick and easy, yet surprisingly delicious dish. The spicy, savory turkey filling will have you coming back for seconds—it's that good.

Mushroom Bourguignon, Marinated Mushroom Salad and Marneau’s Mushroom Risotto are hearty dishes highlighting mushrooms’ ...

I love a chef who takes as much care with vegetables as with meat and seafood. And I don't mean he or she can make a mean salad or stir-fry -- dishes that, as delicious as they can be, often combine ...