PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
PORTOBELLO PIZZAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
- While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.
NIRVANA ITALIAN GRAVY
This is a pasta sauce I make once a year and fill my freezer. Serve with any kind of pasta. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories European
Time 6h
Yield 18 pints
Number Of Ingredients 35
Steps:
- Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
- Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
- Cook until both sides of meat are browned.
- Remove meat to a bowl and set aside.
- In the same pan add the sausage and ground beef.
- When ground meats are cooked through, drain grease and oil from pan.
- If there are any large pieces of the ground meats, break them up or pulse in a food processor.
- Add to bowl with other meats, set aside.
- Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
- Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
- When onions are limp, add all of the reserved meats.
- Over medium heat, add 2 cups red wine.
- While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
- Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
- When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
- In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
- Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
- The gravy must cover the meat and come close to the top of the pot.
- Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
- Stir occasionally to keep from sticking to the bottom of the pan.
- When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
- To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
- Serve the meat with gravy and pasta.
- Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
Nutrition Facts : Calories 567.8, Fat 34.7, SaturatedFat 10.3, Cholesterol 71.7, Sodium 1510.4, Carbohydrate 38.3, Fiber 7.4, Sugar 22.2, Protein 25
BBQ PORTABELLA
Make and share this BBQ Portabella recipe from Food.com.
Provided by vval4621
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Clean off the portabella cap, and cut stem close to cap, chop stem.
- Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes.
- Put the cheese onto of the peppers, and grill until melted.
- Really good, I even like this, and I'm a confirmed carnivore! Vickie.
PORTABELLA ENCHILADAS
I made this tonight and was rewarded with this comment from my fiance: "Food should not be allowed to be this good. These are the absolute best, bar-none, enchiladas I've ever had."
Provided by Wesaturtle
Categories One Dish Meal
Time 40m
Yield 6 enchiladas, 3 serving(s)
Number Of Ingredients 11
Steps:
- In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
- In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
- Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
- Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
Nutrition Facts : Calories 772.7, Fat 34, SaturatedFat 17.8, Cholesterol 90.6, Sodium 2951.1, Carbohydrate 80.9, Fiber 16.5, Sugar 12.2, Protein 39.9
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
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