It’s not exactly groundbreaking to use mushrooms as a meat substitute. By now, most restaurants offer vegetarian options that include mushrooms in place of prized proteins — like Shake Shack’s ‘Shroom Burger, made of a deep-fried portobello cap fully stuffed with cheese. But it’s rare to see them being used creatively. And I think it’s about time for a mushroom transformation.
You most often see portobellos being used as a meat replacer, and for good reason: these oversized mushrooms are thick and meaty. But simply swapping out a piece of meat for a portobello cap can hardly be called creative. And filling them with cheese and deep-frying them is just repulsive. The portobello deserves more than to be grilled, buried in a dish, topped on some other cut of meat, or stuck between two buns. We should be giving them as much attention as we do meat, not just as a lackluster swap-out. So why not slowly braise a mushroom? Or roast a mushroom? You can even marinate them like you would a steak. MORE