Too simple, really.

Baked the large portabella cap in the oven at 450 degrees for about 10 minutes.

Serve on bun as you'd prefer.  Swiss cheese, dijon/miracle whip mix works for me.  Could try brushing a little vinegrette on top of the portabella.

Stir Fry

One container oyster mushrooms.  (Oh my, as a vegetarian, oyster mushrooms are an absolutely awesome treat as they are "meaty".)

One green pepper, sliced into strips

4 small carrots, cut up

1/3 cup snow peas

1/5 cup of mix of soy sauce and honey (create to taste)

I added about three tbsp of oil to the pan and let it warm up.  Cooked the oyster mushrooms on high so they would become a bit browned.  Then added carrots, snow peas and the pepper strips,  and added a tbsp or two more oil.   Continued cooking at high, flipping the mix often.  Browning on some of the veggies is good.

Cook for a bit, until the veggies are cooked (5 to 8 minutes).  Then add the soy/honey mix.  Cook at high for another 4 or 5 minutes.  Really want to keep it hot right before serving.

Rice Pilaf

1/3 cup orzo

1-3/4 cups Minute Brown Rice (yeah... but it is quick)

2 cups water

1 cube of Celifibr Vegan "Chicken" Bullion (best stuff on Earth... well second to Cheez-its... it is very low in sodium)

1 tbsp margarine (use trans fat free soft margarine)

Put the maragine in a saucepan and begin melting.  Once almost melted add the Orzo and partially brown the orzo.  While browning the Orzo, take the two cups of water in microwavable cup and add the cube of bullion.  Microwave the water and cube for a couple minutes.  When done, stir water around to fully mix the bullion into the water.  Once the orzo is partially browned, add the 1-3/4 cup of rice, then the water.  Cook the rice pilaf as instructed on the Minute Rice box.

Serve in a bowl, with rice on bottom and stir fry on top.