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A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
Sautéed garlic and Portobello mushrooms in a rich double cream and parsley sauce served over toasted ciabatta bread.
A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.
Portobello mushrooms sautéed with wine, garlic, and cream, tossed with pasta and finished with fresh parsley and toasted pine nuts.
A simple vegetarian dish featuring a butter-basted Portobello mushroom topped with a perfectly fried free-range egg.
Seared sirloin steak served with a rich red onion, garlic, and Portobello mushroom red wine reduction sauce.
Portobello mushroom filled with a blended mixture of spinach, onion, garlic, halloumi, and breadcrumbs, then baked until golden.
Pan-seared skirt steaks served with creamy mashed potatoes, garlic mushrooms, and a choice of peppercorn or Béarnaise sauce.
Sautéed mushrooms and Roquefort cheese top seared sirloin steak, served alongside oven-roasted herbed sweet potato chips and garlic.
Portobello mushroom filled with a blend of steak, garlic, onion, and Roquefort cheese then oven-baked until golden.
A quick and delicious breakfast featuring fried mushrooms, onions, tomato, crispy bacon, and quail eggs served on toasted bread.
Crispy oiled toast topped with pan-fried Portobello mushrooms and a creamy spinach and Wensleydale cheese pesto.
Portobello mushroom dredged in flour, egg, and breadcrumbs, deep-fried until golden, and served with a creamy garlic and wine sauce.
Roasted Portobello mushrooms topped with melted Stilton cheese, garlic, and fresh parsley for a savory vegetarian appetizer.
Pan-seared sirloin topped with a cheesy Stilton crust, served alongside a rich red wine sauce and sautéed butternut squash.
Succulent steak flash-fried and served with a homemade tangy mushroom ketchup made from Portobello mushrooms, cream, and anchovies.