Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Do these freeze well?
These are SO good! I made these 3 times in 2 weeks. You don’t see enough recipes with tarragon so that was nice. I ate them without a bun and they were perfect.
Outstanding! I used 2 tsp dried tarragon in place of fresh.
Wow. That was so good. I added slice onion and avocado. I used basil and fennel because I didn’t have tarragon. Yum!
These are so good I made more the next night. Ate them without a bun and they were delicious!
Made this for dinner today. It was Fantastic!
Can you do the mushroom in a skillet or in the oven?
do you clean gills out of mushrooms?
Made this last night for dinner and the tarragon sauce was heavenly!! Complimented the portobello and tomato perfectly! I put the mushroom top on half of Dave’s Bread multi grain bun and cut with knife & fork. Seems impossible to grill the mushroom tops for 15 mins but it was needed (on medium heat). Nice, tasty recipe!
Delicious. My non-vegan spouse loved it, too.
This recipe is amazing. You will not be disappointed.