The name sounds Italian, but portobello mushrooms are a North American phenomenon, say those who know fungi.
Versatility is the mushroom's middle name.
Marinated, pickled, barbecued, stuffed or grilled, they shine, or incorporated in casseroles, stir-fries, stuffings, stews, soups, sauces and salads. On a separate work surface, lay 1 sheet of phyllo, brush with olive oil. Take the cooked mushrooms and place them on top of one end of the phyllo sheets. Sprinkle with goat's cheese and remaining basil and roll away from you, tucking the ends in, half way. Created by Anthony Walsh, executive chef, Canoe Restaurant and Bar, Toronto.