I've been making stuffed portobellos for years in a similar fashion. The recipe changes every time based on what I have on hand. Last time I used about 3/4 cup leftover cooked basmati rice, sauteed summer squash, zucchini, tomato, onion, garlic, about 1/2 cup breadcrumbs, and 1/2 cup chedder cheese. I also like to add 1 beaten egg to help it all hold together. If you don't have time to marinate, drizzle the mushroom caps (stem side up) with a little balsamic (not too much, it can be overpowering) or soy sauce and bake for about 10 mins before topping with the stuffing.

Reviewed On: Nov. 24, 2009

The best pumpkin bread I've ever tasted! Only thing I changed was used 1 cup brown sugar and 2 cups white, and glad I did. Made 2 loaves and a dozen muffins.

Reviewed On: Nov. 11, 2009

This recipe is absolutely fantastic! Husband was very impressed as I had never attempted tuna steaks before and they came out great. They steaks came out med-rare which was perfect for us. There was just enough salsa for the two of us, so if making for more than two, I would double the salsa. Next time I will reduce the spice mixture as I threw a lot away.

Reviewed On: Aug. 3, 2009