PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
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
PASTA WITH PORTOBELLO MUSHROOMS
Provided by Marian Burros
Categories dinner, lunch, quick, pastas, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling water.
- Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
- Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
- Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
- Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
PORTABELLA MUSHROOM PASTA
Make and share this Portabella Mushroom Pasta recipe from Food.com.
Provided by Bill4151
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3/4 cup broth to boil.
- Add garlic and Molly McButter.
- Add mushrooms and cook on high heat until liquid reduced by half.
- Add cooked pasta, red pepper and remaining broth.
- Sprinkle with feta cheese.
PORTABELLA MUSHROOM BAKE
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
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PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
From familystylefood.com
4.8/5 (687)Total Time 30 minsCategory PastaCalories 394 per serving
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
GARLIC MUSHROOM PASTA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (273)Category DinnerCuisine ItalianCalories 449 per serving
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
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