Portabellasinpita Recipes

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.

Steps:

• Cook onion and green pepper in oil until almost tender.
• Add mushrooms and cook until soft.
• When vegetables are ready add cheese and heat until just melted.
• Fill pita bread with mixture.

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.

Steps:

• Chop portobello caps into 1 inch cubes.
• Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
• Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
• Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
• Cover and simmer about 5 minutes more.
• Mix vegetable seasoning and flour in a small container.
• Add flour mixture gradually into mushroom mixture, stirring constantly.
• Boil and stir 1 minute more.
• Reduce heat to low and stir in sour cream (or alternative).
• Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).