Portobello mushroom caps are stuffed with bell pepper, Italian parsley and fresh thyme and topped with Feta cheese.
This is a banquet sized recipe, serves 24. Cremini mushrooms are marinated with spicy chermoula then grilled. Serve with rice and a fresh mixed salad greens.
Recipe by Chef Tony Vallone, Ton'ys, Houston, Tx.
A simple recipe of fresh scrambled eggs flavored with truffle oil
Fresh mushrooms stuffed with spinach, onion and cheese, flavored with Pernod, coated in panko and pan-browned.