Portobello Mushroom

These individual vegetable terrines can be assembled a day ahead.

Small portobello mushooms are sometimes labeled portobellini or baby portobellos. Pair this dish with a salad and white wine for a light lunch or supper.

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad." Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

"When I was staying at the Metropolitan Hotel in Toronto," writes Constance M. Shertzer of Indiana, Pennsylvania, "I discovered a fabulous restaurant there called Hemispheres Restaurant and Bistro. The pasta with mushrooms and tomato sauce was as good as any I've ever had in Italy."

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

This recipe can be prepared in 45 minutes or less. The mushroom caps are the pizza "crusts." Chopped pepperoni, onions, olives or bell peppers also make great toppings.