Portabella Stuffed Mushrooms Recipes

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Steps:

• Preheat oven to 350 degrees.
• Preheat and grease outside grill to medium heat.
• Wash and remove stem from mushrooms.
• Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
• Mix the cream cheese and bacon together.
• Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
• Add to cream cheese and bacon mixture.
• Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
• Remove and let cool for about 3-5 minutes.
• Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
• Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
• Top with the Mozzarella cheese and Parmasan cheese.
• Sprinkle with Italian Bread Crumbs.
• Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
• Enjoy.