Just like with the tougher ends of asparagus, mushroom stems can be sliced thin and used in any number of dishes. Gourmet is pushing them for omelets.
• Get the recipe: Portabella-Stem Omelet, from Gourmet
This calls for the stems from eight portabella mushrooms, which is a lot if you aren't making a big batch of something else with the caps. But remember: You can freeze stems over time, adding to the collection until you have enough. Also, no one says you can't use the caps, too. This is a good reminder that, if you use the entire mushroom, you can buy fewer at the market.
(Image: Stephanie Foley for Gourmet)