Baked portobello mushroom with Cashel blue cheese, pecan crumbs and sage, and smoked paprika aioli from Cafe Paradiso Seasons: Vegetarian Cooking Season-by-Season by Denis Cotter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on February 14, 2014

    This is a really intense, super-savory flavor combination. You will not miss meat with this on the table! The only issue I had with this recipe is that it calls for a full pound of butter, which is way more than you need. You just need sufficient sage butter to brush the four portobello caps.

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