Portobello Mushroom caps, cleaned and stems removed
Extra virgin olive oil
Tomato sauce, homemade or good quality purchased
Grated cheeses: fresh mozzarella, provolone, Parmesan, locatelli, cheddar, etc.
Freshly chopped herbs
Preheat the oven to 400 degrees. Rub the portobello caps with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices.
Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately.

Portopizzas
1.Grill, broil or roast Portobello caps
2.Top each cap, gill-side up, with one of these combos
*Prepared tomato or other pasta sauce, shredded mozzarella and Parmesan cheeses.
*Crumbled bacon and shredded Cheddar cheese
*Prepared pesto and shredded Monterey Jack cheese
*Chopped plum tomatoes, dill and crumbled feta cheese
*Cooked, crumbled sausage and shredded mozzarella cheese
3.Briefly broil the Portopizzas until the cheese melts.

1 - 6 oz. package DOLE® Sliced Portobellos
4 T Teriyaki Sauce
2 T Olive Oil
Garlic Powder to taste

Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer.

Open-faced Quesadillas with Mushrooms and Greens

1 cup thinly sliced crimini or shiitake mushroom caps
4 (7 inch) flour tortillas
3⁄4 cup shredded Mexican Chihuahua or Monterey Jack cheese
1/3 cup crumbled goat cheese
1⁄4 cup sliced pitted olives
1⁄2 cup salsa
2 cups mixed baby greens
1/3 cup chopped fresh cilantro
1 tablespoon limejuice

Preheat oven to 500°F. Lightly oil a baking sheet; arrange tortillas in a single layer. Sprinkle mushrooms, cheeses and olives over the tortillas, dividing evenly. Spoon 2 tablespoons of salsa over each quesadilla. Bake until the tortillas turn crisp and the cheeses melt, about 6 minutes. Meanwhile in a medium sized bowl, place the greens. Add cilantro and lime juice; toss until well blended. Transfer quesadillas to a warm plate. Top with dresses greens and slice into wedges.

Yield: 24 wedges