STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES
Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese.
Provided by Ambervim
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Remove stems from mushrooms and set caps aside. Chop stems finely.
- Saute stems and garlic in 1 tbs butter over medium high heat until tender.
- Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
- In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
- In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
- Bake 25 minutes or until heated through.
PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES
Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.
Provided by conniecooks
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
- Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
- While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
- Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
- Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
- Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
- Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.
STUFFED PORTABELLA CAPS
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Provided by Miss Erin C.
Categories Pork
Time 1h10m
Yield 5 Mushroom caps
Number Of Ingredients 9
Steps:
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6
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
STUFFED PORTABELLA MUSHROOM CAPS
Steps:
- Preheat oven to 375°F. Brown ground sausage. Cook rice as instructed. Add sausage meat to rice when browned.
- Fill mixture into mushroom caps.
- Bake 20-30 minutes. After that, top with cheese and bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES
Categories Mushroom Potato Side Bake Vegetarian Spinach Sweet Potato/Yam Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings; can be doubled
Number Of Ingredients 12
Steps:
- Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
- Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
- Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
- Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
VEGAN STUFFED PORTABELLA MUSHROOMS.
These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.
Provided by CrazyCookingCamper
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grind the almonds in the blender/food processor to create fine mix.
- Quarter the Cremini mushrooms. If they are too big cut them in 8.
- Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
- If using cauliflower, cut the florets in small pieces.
- Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
- Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
- Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
- Taste and adjust for seasoning.
- Add the almonds and stir the mixture. Now it should be easier to work with the filling.
- Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
- Lightly oil the baking pan with the remaining olive oil.
- Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
- The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
- You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Nutrition Facts : Calories 488.4, Fat 35.7, SaturatedFat 3.9, Sodium 1059, Carbohydrate 33, Fiber 9.6, Sugar 18.4, Protein 18.5
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
STUFFED PORTABELLA MUSHROOMS
Categories Mushroom Appetizer Side Broil Vegetarian Quick & Easy Oscars Parmesan Spring Anniversary Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 5
Steps:
- Preheat broiler.
- In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.
CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS
Make and share this Crabmeat Stuffed Portabella Mushroom Caps recipe from Food.com.
Provided by Chef Heather
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and pepper.
- Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
- Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan.
- Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
- Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk.
- Bring the milk to a boil and reduce to a simmer, season with salt and pepper.
- Cook the bechamel sauce for 5 minutes before removing from the heat.
- Allow the mixture to cool slightly before folding in the crabmeat and cheese.
- Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
- Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes.
- Serve immediately.
More about "portabella mushroom caps stuffed with garlic mashed potatoes recipes"
STUFFED PORTOBELLO MUSHROOMS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
5/5 (4)Total Time 1 hrCategory DinnerCalories 228 per serving
- Remove stems from mushrooms and using a small spoon carefully scrape the gills of the mushrooms making sure the mushrooms don't break. You are creating a cavity for the mushroom stuffing
- Brush each portobello mushroom top with some olive oil and place the stem down on the baking sheet lined with parchment paper. Wrap the unpeeled garlic cloves with aluminum foil and place them on the baking sheet next to the portobello mushrooms. Bake for 12 minutes for regular size portobello and 15 minutes for extra-large portobello mushrooms.
- Remove the baking sheet from the oven, carefully transfer the mushroom to a large plate, discard any water that may have puddled on the mushrooms and return the baking sheet to the oven to continue cooking the garlic cloves for an additional 15 minutes. Do not turn off the oven after you take out the garlic.
STUFFED PORTOBELLO MUSHROOM CAPS - EASY LOW CARB
From easylowcarb.com
STUFFED PORTOBELLO CAPS - PC.CA
From presidentschoice.ca
VEGAN STUFFED PORTABELLA MUSHROOM CAP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PORTABELLA MUSHROOM CAP RECIPES - FOOD NEWS
From foodnewsnews.com
STUFFED PORTABELLA MUSHROOM CAPS RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
PORTABELLA MUSHROOMS STUFFED WITH (REDUCED-FAT) MASHED POTATOES
From dinnerfeed.com
PORTOBELLO MUSHROOMS STUFFED WITH THYME MASHED POTATOES
From rubyzkitchen.wordpress.com
THE BEST STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - MAGIC SKILLET
From magicskillet.com
SAUSAGE STUFFED PORTABELLA MUSHROOM CAPS RECIPE
From recipes.sparkpeople.com
STUFFED PORTOBELLO MUSHROOM CAPS - DISHES DELISH
From dishesdelish.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
SPINACH STUFFED PORTOBELLO MUSHROOMS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
STUFFED PORTOBELLO MUSHROOM CAPS - MOTHER WOULD KNOW
From motherwouldknow.com
21 PORTOBELLO MUSHROOM RECIPES - DELISH.COM
From delish.com
10 BEST CHEESE STUFFED PORTOBELLO MUSHROOM CAPS RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
STUFFED PORTABELLA MUSHROOM CAPS - VERMONT HARVEST
From vtharvest.com
VEGAN STUFFED PORTABELLA MUSHROOM CAPS - ALL INFORMATION ABOUT …
From therecipes.info
10 BEST STUFFED PORTABELLA MUSHROOM CAPS RECIPES
From yummly.com
10 BEST HEALTHY STUFFED PORTABELLA MUSHROOMS RECIPES | YUMMLY
From yummly.com
STUFFED MUSHROOM CAPS - FIFTEEN SPATULAS
From fifteenspatulas.com
10 BEST VEGETARIAN STUFFED PORTOBELLO MUSHROOM CAPS RECIPES
From yummly.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
STUFFED PORTOBELLO CAPS - MAGIC SKILLET
From magicskillet.com
STUFFED PORTABELLA MUSHROOM CAPS WITH MASHED SWEET POTATOES
From veganavni.wordpress.com
STUFFED PORTABELLA MUSHROOM CAPS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED PORTABELLA MUSHROOMS WITH CREAMY POLENTA
From savoryexperiments.com
STUFFED PORTABELLA MUSHROOM CAPS | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
CAPRESE STUFFED PORTOBELLO MUSHROOM CAPS - ITALIAN FOOD FOREVER
From italianfoodforever.com
GARLIC MASHED POTATO STUFFED PORTOBELLO MUSHROOMS / AIR FRYER
From nutmegnotebook.com
10 BEST BAKED STUFFED PORTABELLA MUSHROOMS RECIPES - YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #potatoes #vegetables #dietary #mushrooms
You'll also love