Does anyone really like cooking with these? These are like the Chicken McNuggets of the mushroom world. The only thing I've ever been able to do with them and their baby sister cremini is to turn them into duxelles. And of course the names are just American marketing names for brown mushrooms. If you can find an authentic Italian, French or Spanish recipe that actually refers to portabella I will happily autograph a baseball card for you. Last night I had to chef a community meal with a Basque theme without my usual team. One of my cooks (who happens to be English)represents the Hamas vegetarian wing of the food community insisted that portabellas be included. She wouldn't give up even though it didn't match the menu. But seriously, and I love good mushrooms, do any of you guys like these things? To me they have almost no flavor, and whatever flavor there is is usually not very pleasing.