STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
STUFFED PORTOBELLO MUSHROOM
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
- Saute pancetta until crispy, then drain fat from skillet.
- Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
- Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
- This can also be broiled to desired color.
STUFFED PORTOBELLO MUSHROOMS
From The Complete Diabetes Prevention Program. Use nutritional yeast in place of cheese for a vegan version.
Provided by zeldaz51
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Trim the stems from the mushrooms and use a spoon to scrape out the gills. Set mushrooms aside.
- Coat a large nonstick pan with cooking spray and add the onions and thyme. Place the pan over medium heat, cover, and cook for several minutes, until the onions are tender. Add little water during cooking if the skillet becomes too dry.
- Add the spinach and garlic and saute for a minute or two until the spinach is wilted. Remove the skillet from the heat and stir in the tomatoes, couscous, and cheese.
- Place 1/4 of the mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with cooking spray. Place the stuffed mushrooms on a large baking sheet and bake, uncovered, for 15 minutes, until the mushrooms have become tender and the topping is lightly browned. Serve hot.
Nutrition Facts : Calories 66.6, Fat 2.7, SaturatedFat 1.2, Cholesterol 5.5, Sodium 130.9, Carbohydrate 7.1, Fiber 2.1, Sugar 3.1, Protein 5.2
STUFFED PORTOBELLO MUSHROOMS
Provided by Molly O'Neill
Categories weekday, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the carrots, turnip and onion into tiny dice. In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato and the garlic. Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes. Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.
- Set aside to cool.
- Meanwhile, place the portobellos gill side up on a greased baking sheet. Season with salt and pepper and sprinkle each with 1/2 teaspoon of the remaining lemon juice. Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills. Sprinkle the mushrooms with bread crumbs and dot each with butter. Bake for 15 minutes, or until the mushrooms are soft and the bread crumbs are lightly browned. (If the bread crumbs do not brown quickly enough, run the mushrooms briefly under a broiler.) Serve hot.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
STUFFED PORTOBELLO MUSHROOMS
Until you combine olives, sundried tomatoes and pepperoni as a stuffing for your Portobello mushrooms, you are going to deprive your guests of a tantalizing taste sensation. Take a look at this allergen-free recipe, courtesy of Piller's Fine Foods:
Provided by Mary Jenny
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.
Nutrition Facts : Calories 80.5, Fat 5.4, SaturatedFat 0.7, Sodium 59, Carbohydrate 7.2, Fiber 2.4, Sugar 3.5, Protein 2.6
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg
STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.
Provided by France C
Categories Stuffed Mushrooms
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
- Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
- Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
- Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g
STUFFED PORTOBELLO MUSHROOMS
Make and share this Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Boomette
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
- Brush the mushrooms with balsamic vinegar.
- Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
- Add in tomatoes and spinach. Cook until spinach wilted and "cooked.".
- Divide the filling and stuff the mushrooms.
- Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
- Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).
More about "best stuffed portobello mushroom recipes"
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE …
From delish.com
5/5 (9)Total Time 55 mins
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
4.4/5 (188)Total Time 45 minsCategory Appetizer, Side DishCalories 221 per serving
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
THE BEST EVER STUFFED PORTOBELLO MUSHROOMS - THE …
From thegirlonbloor.com
4.7/5 (66)Calories 313 per servingCategory Main Course
- Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
- While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
- Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 350 F.
- Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW - A COUPLE COOKS
From acouplecooks.com
PORTOBELLO MUSHROOM RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
From abeautifulplate.com
STUFFED PORTOBELLO MUSHROOMS - CULINARY HILL
From culinaryhill.com
BEST 3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL THE …
From pinterest.ca
STUFFED PORTOBELLO MUSHROOMS MAKE A LIGHT, PORTABLE LUNCH
From foodrepublic.com
BEST STUFFED MUSHROOMS - 10 EASY STUFFED MUSHROOM RECIPES
From delish.com
BOURSIN STUFFED PORTOBELLO BEST RECIPES
From findrecipes.info
10 BEST CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPES | YUMMLY
From yummly.com
TOP 30 SEAFOOD STUFFED PORTOBELLO MUSHROOM RECIPES
From thecluttered.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
From bowlofdelicious.com
BEST PORTOBELLO MUSHROOM RECIPES | MARTHA STEWART
From marthastewart.com
STUFFED PORTOBELLO MUSHROOMS | CANADIAN LIVING
From canadianliving.com
21 PORTOBELLO MUSHROOM RECIPES - DELISH.COM
From delish.com
10 BEST HEALTHY STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
BEST 3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL THE …
From foodnetwork.ca
THE BEST STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - MAGIC SKILLET
From magicskillet.com
STUFFED PORTOBELLO MUSHROOMS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - RACHEL COOKS®
From rachelcooks.com
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
12 EASY PORTOBELLO MUSHROOM RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
15+ STUFFED PORTOBELLO RECIPES | EATINGWELL
From eatingwell.com
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
10 BEST SEAFOOD STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES | YUMMLY
From yummly.co.uk
18 PORTOBELLO MUSHROOM RECIPES - FOOD.COM
From food.com
STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
SAUSAGE STUFFED PORTOBELLO MUSHROOMS - DELICIOUS LOW CARB DINNER
From foxandbriar.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST IDEAS FOR CHEESE STUFFED PORTOBELLO MUSHROOM RECIPES
From eatandcooking.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
18 DELICIOUS STUFFED MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST BAKED STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
You'll also love