Bell Pepper Gratin With Fennel And Portobello Mushrooms Recipes

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PORTOBELLO MUSHROOM GRATIN

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.

Provided by Chef AidF

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 6

Number Of Ingredients 11



Portobello Mushroom Gratin image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
  • Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
  • Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
  • Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
  • Use a spatula to scoop portions and serve immediately.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g

4 tablespoons butter
2 leeks, diced
1 celery root, chopped
3 large portobello mushroom caps, diced
1 tablespoon chopped fresh tarragon, divided
1 tablespoon chopped fresh chives, divided
1 cup panko bread crumbs
1 cup grated Gruyere cheese
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
2 tablespoons water, or as needed

PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 17



Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle image

Steps:

  • Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
  • Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
  • Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
  • Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

2 Italian red cherry peppers or 2 large Fresno chile peppers
1 large or 2 medium red bell peppers
1/4 cup EVOO
1/4 pound pancetta or guanciale, chopped into batons
4 to 5 portobello mushroom caps, gills scraped, sliced
3 tablespoons finely chopped fresh rosemary
2 tablespoons thinly sliced fresh sage
1 tablespoon finely chopped fresh thyme
1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
4 large cloves garlic, sliced
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 cups dry red wine
One 32-ounce can whole D.O.P. San Marzano tomatoes
1 pound pappardelle
Pecorino cheese, grated, for serving

PORTOBELLO GRATIN

Provided by Food Network Kitchen

Categories     side-dish

Time 53m

Number Of Ingredients 0



Portobello Gratin image

Steps:

  • Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 cups shredded muenster cheese, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 tablespoons water, cover with foil and bake at 400 degrees F, 35 minutes. Uncover and bake 8 more minutes.

ROASTED FENNEL AND PEPPERS

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9



Roasted Fennel and Peppers image

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

GRILLED MUSHROOMS, FENNEL, AND PEPPERS

Select very fresh and firm vegetables for grilling; don't salt while cooking or they will lose their moisture.

Provided by Martha Stewart

Number Of Ingredients 9



Grilled Mushrooms, Fennel, and Peppers image

Steps:

  • Remove stems from mushrooms and use for stock or salad. Cut baby fennel bulbs in half; if using large bulbs, cut into 1/2-inch-thick lengthwise slices. Quarter each pepper lengthwise, and seed.
  • Toss vegetables with olive oil, garlic, and pepper, using just enough oil to coat them lightly.
  • Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Place mushrooms on hottest part of grill, gill side down. Turn after 3 to 5 minutes. Cook until caps fill with juice, then remove from grill and season with salt and herbs, if desired.
  • Repeat with fennel and peppers, but cook on a cooler part of grill. Avoid charring fennel before inside has softened; it should take 10 to 15 minutes to cook. Serve hot or at room temperature.

2 pounds large wild mushrooms, such as portobello (any large white mushrooms may be substituted)
6 bulbs baby fennel, or 3 large bulbs
3 red peppers
3 yellow peppers
Extra-virgin olive oil
4 cloves garlic, chopped
Freshly ground pepper
Salt
Chopped herbs, such as tarragon, parsley, or basil (optional)

GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING

Categories     Salad     Food Processor     Mushroom     Appetizer     Side     Bell Pepper     Summer     Grill/Barbecue     Vegan     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7



Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing image

Steps:

  • Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
  • Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
  • Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.

7 large portobello mushrooms (about 2 pounds total), stemmed
2/3 cup olive oil
2 large red bell peppers
1 tablespoon red wine vinegar
1 tablespoon chopped fresh rosemary
1 garlic clove, peeled
1 4- to 5-ounce package mixed baby greens

BELL PEPPER GRATIN WITH FENNEL AND PORTOBELLO MUSHROOMS

I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.

Provided by Chef AidF

Categories     Vegetable Side Dishes

Time 50m

Yield 6

Number Of Ingredients 15



Bell Pepper Gratin with Fennel and Portobello Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.
  • Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.
  • Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).
  • Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.
  • Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.
  • Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 11.2 g, Cholesterol 88.3 mg, Fat 27.2 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 16.6 g, Sodium 279.3 mg, Sugar 1.8 g

1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 orange bell pepper, halved and seeded
4 tablespoons butter
2 portobello mushrooms, diced
2 bulbs fennel, chopped, fronds reserved
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
1 cup finely grated Gruyere cheese
1 pinch salt and freshly ground black pepper to taste
2 pinches ground nutmeg
2 tablespoons chicken broth, or more to taste
¼ cup freshly grated Parmesan cheese

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

Provided by Chocolatl

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

Steps:

  • Preheat oven to 450°F.
  • Combine all ingredients in a large shallow roasting pan.
  • Toss well to coat all the vegetables.
  • Roast for 30 minutes without stirring.
  • Shake pan to loosen vegetables.
  • Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Yield Serves 12; 1/2 cup per serving

Number Of Ingredients 5



Roasted Red Peppers and Portobello Mushrooms image

Steps:

  • Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
  • Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
  • In a large bowl, stir together the mushrooms and roasted peppers.
  • In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
  • (Per serving)
  • Calories: 12
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 3mg
  • Potassium: 101mg
  • Free

4 medium portobello mushrooms, stems discarded
Olive oil spray
1 1/2 cups roasted red bell peppers, sliced
1/4 cup plain rice vinegar
2 teaspoons sugar, or to taste

BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE

The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 9



Balsamic Portobello Burgers with Bell Pepper and Goat Cheese image

Steps:

  • In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
  • Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Nutrition Facts : Calories 385 g, Fat 23 g, Fiber 3 g, Protein 14 g

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Make and share this Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches recipe from Food.com.

Provided by Abby Girl

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches image

Steps:

  • Prepare grill to medium-high heat.
  • Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
  • Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
  • Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
  • Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 portabella mushroom caps
cooking spray
1/3 cup basil, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 kaiser rolls
1/2 cup goat cheese

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From bonappetit.com


MARINATED PORTOBELLO MUSHROOM SANDWICH WITH GRILLED BELL PEPPER
In a large mixing bowl, combine olive oil, salt/pepper to taste, garlic, balsamic vinegar, onion powder and thyme leaves. Clean mushrooms and remove stems. Wipe them with a damp cloth. Marinate the mushroom in an olive oil mixture for at least 15 minutes. Preheat the oven to 400°. Place the mushrooms on a baking sheet.
From poshjournal.com


BELL PEPPER AND PORTABELLA VEGETARIAN ... - 100 DAYS OF REAL FOOD
In a large skillet, heat the oil for the enchiladas over medium-high heat. Sauté the jalapeño and bell peppers until they begin to soften, 3 or 4 minutes. Add the portabellas to the pan and cook for another couple minutes, until they darken in color. Stir in the spices and transfer to a large bowl. Mix in half the shredded cheese and the cup ...
From 100daysofrealfood.com


PORTOBELLO MUSHROOM “STEAKS” WITH PEPPERS AND ONIONS
Directions. 1. Line a medium saute pan with a thin layer of vegetable broth. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add garlic, peppers, and onions to the pan. Cook, stirring occasional, for approximately 15 minutes, or until the peppers and onions have softened.
From cleaneatingveggiegirl.com


CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, …
Step 1. Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until ...
From bonappetit.com


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