Author: Kristen Wile

by Chef Alex Guarnaschelli I love the fact that a Portobello is fearless and can absorb and meld with the heat from a Cajun rub. It makes them resemble meat even more than they already do. Traditionally, Cajun fish is dipped in butter and then spices so that they adhere to the fish. In this… Continue reading Chef Alex’s Cajun Portobello Mushrooms