MARINATED PORTOBELLO MUSHROOMS
Provided by Tom Pizzica
Time 1h7m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
- Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
- In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
- Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
- Let the mushrooms stand at room temperature for at least 45 minutes.
PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS
This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.
Provided by MOTTSBELA
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
- Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g
MARINATED AND GRILLED PORTOBELLO MUSHROOMS
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat grill or grill pan.
- Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.
PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE
I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
- Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
- Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
- Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
- Add the parsley, spoon the gravy on top of the mushrooms and serve.
Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5
PORTOBELLO & BLUE CHEESE MELTS
A veggie treat that is so tasty everyone will want one!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
- Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
- Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.
Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.34 milligram of sodium
ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
MARINATED PORTABELLA MUSHROOM SALAD WITH BLUE CHEESE AND BACON
Steps:
- Clean mushrooms with damp rag. Blend 4 oz oil, 2 oz vinegar, soy sauce and garlic and pour over mushroom caps. Let sit overnight. Mix greens with 2 oz olive oil and 1 oz red wine vinegar, then toss. Top with diced bacon and crumbled cheese. Grill portabellas 4 to 5 minutes. Top salad with warm mushrooms.
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4.5/5 (25)Calories 100 per servingCategory Breakfast
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper and set an oven-safe baking/cooling rack on top for crispiness (if you don’t have a cooling / baking rack, just omit — it helps the “bacon” get crispier but isn't necessary).
- Prepare marinade by adding avocado oil, maple syrup, apple cider vinegar, coconut aminos, paprika, salt, liquid smoke, miso paste, and black pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more liquid smoke or paprika for smokiness, pepper for spice, vinegar for acidity, maple syrup for sweetness, or salt to taste.
- Once the marinade is seasoned to your liking, add the sliced mushrooms to the bowl and gently toss / stir to coat. I prefer using my hands to toss the mushrooms in order to handle them more carefully and coat them more thoroughly.
- Lay mushrooms on the oven-safe baking/cooling rack set over the parchment-lined baking sheet (or just directly on the parchment paper) and spread into an even layer, making sure the mushrooms are touching as little as possible.
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