The mushroom has incredible versatility as a vegetable. That may have something to do with the fact that it isn't a vegetable, but instead from the fungi kingdom. Semantics and Latin biology terms aside, mushrooms are key ingredients in many types of dishes and are often the perfect choice as a main attraction or side dish. Their distinct taste falls under a special category of primary taste sensations known as umami. Umami, which means "savory" in Japanese, is becoming widely accepted as one of the most important tastes for creating interesting and delicious flavors.The range of mushroom types, shapes and flavors can be quite overwhelming, but several great types of mushrooms can be found growing in New England. Most supermarkets will stock a wide variety of mushrooms; even Hannaford has a nice selection, including white mushrooms, chanterelles, cremini, portobellos and more. White mushrooms, the most common species found in supermarkets, are all-purpose and taste great raw and chopped up over a salad. Common in French cuisine, chanterelles go great with rich cheeses and wine sauces. The Italian favorites cremini are similar to white mushrooms, but are more flavorful and go great with pasta sauces. Portobellos are actually large crimini, and their size and rich flavor make them an excellent choice for a main course or grilled in place of a hamburger.

One of my favorite portobello dishes is bean-stuffed mushrooms with a goat cheese topping. To prepare, separate the mushroom stalks from the caps by carefully twisting the stalk. Wipe the mushrooms clean with a paper towel (never wash mushrooms-they absorb water), and chop up the stalks. Saut the garlic and onion with some olive oil until soft for about five minutes. Add the stalks and thyme and cook for three more minutes. Add in the beans, breadcrumbs and lemon juice and cook for another two minutes. Remove from heat and mash up the mixture with a fork. Brush the Portobello caps with olive oil, spoon the mixture onto each mushroom, and drizzle some more olive oil on top. Cover them in tin foil, and cook in a preheated 400 degree oven for 20 minutes. Remove the foil, top with goat cheese and cook for another 15 minutes. Serve with a dollop of hummus and some sauted spinach.

Bean-stuffed Mushrooms with Goat Cheese

8 large Portobellos with stalks
2 cups rinsed and drained kidney beans
1 onion, finely chopped
2 garlic cloves
1 tsp. dried thyme
1 cup breadcrumbs
4 tbsp. lemon juice
3/4 cup crumbled goat cheese (such as feta)
(Serves 5)