PORTABELLA MUSHROOMS
Make and share this Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
- Place, smooth side up, in large, shallow glass dish.
- Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
- Let stand for 15 minutes.
- Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
- Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6
PORTOBELLO MUSHROOM CAPS AND VEGGIES
Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.
Provided by GEORGIANA HOFFMAN
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
- Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g
EASY CAPONATA
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Provided by Carmencita
Categories Side Dish Vegetables Squash Summer Squash
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
- Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g
MUSHROOM CAPONATA
This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.-Julia Cotton, Pacific Palisades, California
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown., Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes. , Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes., Serve warm or at room temperature with bagel chips or baguette slices.
Nutrition Facts : Calories 53 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PORTABELLA MUSHROOM CAPONATA
This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup.
Provided by Dee514
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large, nonstick skillet over medium-high heat.
- Add mushrooms, onions, tomatoes, bell peppers and garlic.
- Sauté for five minutes.
- Stir in sugar, lemon juice and salt and cook for another minute.
- Remove from heat and stir in the raisins and pine nuts.
- Place mixture in a bowl and add basil.
- Serve warm or at room temperature on crostini (toasted French bread slices)**Note: To toast the pine nuts, place in a nonstick skillet over medium high heat.
- Stir constantly until they begin to turn golden brown.
- Remove from skillet immediately and allow to cool.
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
- In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
- To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.
MARINATED PORTABELLA MUSHROOM BURGERS
Delicious burgers that can also be made into miniature size using dinner rolls and served as an appetizer or side dish! Enjoy!
Provided by The Obvious Cook
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place mushrooms and vinaigrette in a large zip top bag. Zip and lightly run the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.
- Remove mushrooms from bag, drain and season both sides with salt and pepper.
- Heat a grill or grill pan over medium heat and spray with non stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.
- Remove from pan and drain mushrooms on paper towel, gill side down.
- Place on buns and top with onion, tomato and serve!
Nutrition Facts : Calories 144.4, Fat 2.8, SaturatedFat 0.6, Sodium 203.4, Carbohydrate 25.6, Fiber 3.3, Sugar 5.3, Protein 6.5
ARTICHOKE CAPONATA
Make and share this Artichoke Caponata recipe from Food.com.
Provided by msintrepid
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
- Add wine, capers and sweet basil.
- Serve hot or cold with toast points or toasted crusty bread.
Nutrition Facts : Calories 283, Fat 13.9, SaturatedFat 2, Sodium 943.9, Carbohydrate 27.6, Fiber 10.4, Sugar 4.7, Protein 6.9
CAPONATA
Cold eggplant caponata. Derived from Foods of the World, The Cooking of Italy by Waverley Root Time Life Books 1968.p195.
Provided by Jim W428
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cut the eggplant into 1/2 inch cubes sprinkle with salt and place in a colander over paper towles or container. After 30 minutes pat dry with dry paper towels and set aside.
- Mix the wine vinegar and sugar and set aside.
- In a heavy 12 to 14 inch skillet, over moderate heat, add 1/4 cup olive oil then add celery, stirring frequently for 10 minutes.
- Add the chopped onions to the celery and cook until soft and lightly colored about 10 minutes. Using a slotted spoon transfer them from the skillet into a bowl.
- Add the remaining olive oil (1/4 cup) into the skillet, and under high heat add the eggplant cubes, stirring and turning them constantly for 8 minutes or until lightly browned.
- Return the celery and onions to the skillet and stir in the vinegar and sugar mixture, drained tomatoes, tomato paste, kalamata olives, capers, salt, and black pepper.
- Bring to boil, reduce reat, simmer uncovered, stirring frequently, for 15 minutes. Stir in the pine nuts. Taste mixture season, if necessary, with salt, pepper, and/or a little vinegar.
- Cool the caponata then transer to a serving/storage bowl and refrigerate for 4 to 6 hours (overnight is best). Enjoy.
Nutrition Facts : Calories 125.3, Fat 10.5, SaturatedFat 1.4, Sodium 487.4, Carbohydrate 8.1, Fiber 3.3, Sugar 4.3, Protein 1.4
MUSHROOM CAPONATA
Provided by Marian Burros
Categories one pot, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chop the whole onion.
- Heat the oil in a nonstick skillet and saute the onion.
- Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
- Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
- Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 10 grams, Fiber 18 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 2109 milligrams, Sugar 47 grams
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