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Portabella mushroom caps can be as large as a pork chop or cut of steak. Pair this with the rich, umami flavor of mushrooms in general, and the firm, fleshy texture of a properly cooked and seasoned portabella cap makes a more than passable stand-in for a meat course.

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Portabellas are a good go-to for potassium, choline, and folate. They also stand up nicely to grilling, and require little by way of seasoning: A light olive oil brushing plus a little salt and pepper will do the trick.

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