Brian Mailman wrote:

If you want to save $$, just buy criminis. Porta/o/bello mushrooms are
simply big criminis.

Portobellos are _mature_ creminis. IME they have a much stronger
flavor.

Tomorrow my mom and I are making lasagna with portobello, cremini,
button mushrooms, and baby spinach. We still haven't decided on the
rest of the recipe. Any thoughts? Should we use a tomatoey sauce or a
less-tomatoey one? Should we use the ricotta or not? Etc? Note: no
cream sauce suggestions please.

David