GRILLED PORTOBELLO MUSHROOMS -- Spray the outsides of plump, fleshy Portobellos with olive oil. Season by drizzling your favorite balsamic vinaigrette salad dressing over the gills. Grill on a moderate barbecue fire until moist and juicy and outside is starting to blacken. Turn and grill briefly. Serve hot with steak or chops, or cold and sliced in salads or omelets. --Keith Taylor, Marshfield, MA. CRAB STUFFED PORTABELLO MUSHROOMS -- Make crab stuffing by sauteeing some diced bell pepper & scallions in butter. Add about 1/2 cup bulger, brown lightly and add twice as much water or broth and seasonings, simmer. Mix in canned crab meat. Clean gills out of portobellos, stuff, top with cheese if desired and bake. -- Pat Brune, Groton, CT APPLE-STUFFED MUSHROOMS -- Stuff mushrooms with a mixture of finely-minced apples, sprinkled with lemon; crumbled blue cheese; finely chopped, lightly toasted walnuts, and fine, lightly toasted whole grain crumbs. Broil.

BROCCOLI, MUSHROOMS AND NOODLES -- Sauté sliced broccoli stalks, chopped mushrooms and onions in butter. Add to cheese mixture (ricotta or cottage cheese, or combination, eggs and sour cream). Mix all with cooked wide, flat egg noodles and wheat germ or fine bread crumbs. Spread into buttered pan, top with more wheat germ or bread crumbs and grated sharp cheddar and bake.

CHERRIES AND MUSHROOMS -- Fill mushroom caps with a mixture of cooked sausage meat, chopped cherries, sliced green onions and softened cream cheese. Place filled mushrooms on a lightly greased baking sheet and bake in a preheated 425-degree oven 6 to 8 minutes.

LIVERS AND MUSHROOMS -- Sauté chopped onion in oil; add chicken livers, sliced mushrooms and bell pepper, tomato sauce, red wine, oregano and soy sauce. Simmer for half an hour.

MUSHROOM AND BARLEY -- Mix cooked barley with sautéed mixture of onions, fresh mushrooms and rehydrated dried black mushrooms, seasoned with black pepper and salt. Simmer together for awhile, with liquid saved from soaking mushrooms. Good stuffing for cabbage, Portobello, chicken, etc.

MUSHROOM ENCHILADAS -- Make a filling of onions, chiles, cilantro, mushrooms and tomatoes. Cover with a cheesy tomato sauce.

MUSHROOM LASAGNA -- Make a filling of sautéed mushrooms (porcini, Portobello and/or white) seasoned with garlic, parsley, salt and pepper. Make a béchamel sauce, flavoring it with reserved mushroom stems. Layer lasagna noodles with sauce, mushroom filling and grated Parmesan and bake.

MUSHROOM SANDWICH -- Grilled Portobello, sliced tomatoes and lettuce with garlic mayonnaise, blue cheese dress or mustard sauce on toasted slabs of good bread or crisp French bread

MUSHROOM SHEPARD¹S PIE -- Make a mushroom filling with whole-grain bread cubes, onion, celery, mushrooms, sage, marjoram, thyme, paprika, parsley, salt and black pepper, moistening with some stock. Top with mashed potatoes and serve with a mushroom cream gravy, if desired.

MUSHROOM SOUP I -- Sauté sliced mushrooms in butter with a little minced onions and lemon juice. When mushrooms are tender, add Tabasco and Worcestershire, chicken broth and parsley. Simmer for half an hour, then puree and return to the pan. Blend egg yolks with heavy cream (or light) and stir into the soup. Heat briefly, stirring constantly. Season and serve warm or cold.

MUSHROOM SOUP II -- Nuke a bunch of mushrooms , covered, until they shrink and give off a lot of their moisture. Drain of the liquid, thicken it with flour and butter, add a little chicken broth and white pepper, then cream to equal the liquid already there. Add back the mushrooms. If you start with huge mushrooms, cut them into manageable pieces.

MUSHROOMS AND ANCHOVIES -- Toss fried mushrooms with chopped anchovies, salt, pepper and mint. Sprinkle with lemon juice, fry a bit longer then add some parsley.

MUSHROOMS AND APPLES -- Sauté onions and tart apple slices in butter, then add mushrooms, sprinkle in black pepper, salt and thyme, then some apple juice. Serve over baked or grilled fish.

MUSHROOMS AND BASIL -- Make a basil, white wine and cream sauce, seasoned with salt and pepper and toss with sautéed mushrooms. Serve plain, over toast, rice or noodles, or with chicken.

MUSHROOMS AND CREAM -- Make a sauce with butter, flour, sour cream and heavy cream, seasoned with nutmeg, salt and pepper. Pour over sautéed mushrooms and onions, add parsley. Pour mixture into buttered casserole, sprinkled with buttered bread crumbs and bake.

MUSHROOMS AND EGGPLANT -- Stuff large mushrooms with mixture of sautéed garlic, onion, red bell pepper, eggplant and mushroom left from hollowing out centers. Season with black pepper, cumin, oregano and paprika; stir in white wine vinegar, tomato paste and chopped walnuts, if desired, and some grated Jack cheese, then bake.

MUSHROOMS AND PINE NUTS -- Sprinkle mushroom caps with chopped garlic, pine nuts, salt and pepper and bake in oiled pan, broiling for last few minutes to brown.

MUSHROOMS AND POTATOES -- Pour cream of mushroom soup over potatoes and sliced mushrooms in casserole for a variation on the usual scalloped potatoes.

MUSHROOMS STROGANOFF -- Sauté scallions and white mushrooms, season with salt and pepper and sprinkle with flour and paprika. Add some stock and simmer, then add sour cream. Serve over egg noodles or rice, or use as filling for crepes or omelets.

SNOW PEAS AND MUSHROOMS -- Stir fry sliced mushrooms in peanut oil then add whole snow pea pods until just heated. Toss with soy sauce. serve with soba noodles if desired.

SWEET AND SOUR MUSHROOMS -- Marinate mushrooms in lemon juice, tamari sauce, tomato paste, honey, ginger and garlic overnight. Stir-fry with sweet bell peppers and scallions. Add tofu or chicken, if desired, and toasted nuts.