What are your best recipes using portobello or large mushrooms?

[Recipestotry]

Other than stuffed cheesy mushrooms (which are delicious!).
And please nothing with pork as I don’t eat that.
Thanks!

Mushroom bourgignon. I do a kind of mix of the bbc food recipe and the Jamie Oliver recipe. Just as good as a beef version.

Halloumi burgers. Brioche bun, fried portobello mushroom, fried halloumi, then add sliced tomato, hash brown - whatever really.

It's not quite what you asked for. But I make mushroom tart-like things by - slicing and frying in olive oil at least 500g mushrooms. Blitz together in a blender with 200g Cashew nuts, sun-dried tomatoes, small amount of tomato paste, basil, salt, more olive oil to get a rough mix. Separate into two portions and wrap in shop bought puff pastry.

@Notbluepeter

It's not quite what you asked for. But I make mushroom tart-like things by - slicing and frying in olive oil at least 500g mushrooms. Blitz together in a blender with 200g Cashew nuts, sun-dried tomatoes, small amount of tomato paste, basil, salt, more olive oil to get a rough mix. Separate into two portions and wrap in shop bought puff pastry.

That sounds delicious! Are the cashews there for creaminess?

@HelloKeith

Halloumi burgers. Brioche bun, fried portobello mushroom, fried halloumi, then add sliced tomato, hash brown - whatever really.

This would be lovely - do the mushrooms have to be deep fried (I'm assuming you can't pan-fry/shallow-fry them?)

You can barbecue, cook in a non stick frying pan (don't need oil a the water comes out) or grill mushrooms for burger purposes.
We do risotto with sliced large Portobello mushrooms, also mushroom Stroganoff with soured cream and rice.
If you're feeling very adventurous mushroom Wellington is lovely too with stilton and spinach.

This would be lovely - do the mushrooms have to be deep fried (I'm assuming you can't pan-fry/shallow-fry them?) You can pan fry them, just take the stalks out. Takes 20 mins or so.

alwaysusebutter.com/portobello-mushroom-burgers/ I think this is the closest to the original recipe I've been using.