Roasted Portobello And Prosciutto Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA

Categories     Milk/Cream     Mushroom     Pasta     Pork     Bake     Parmesan     Fall     Swiss Cheese     Prosciutto     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20



Roasted Portobello and Prosciutto Lasagna image

Steps:

  • For filling:
  • Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
  • Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
  • For sauce:
  • Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
  • Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
  • For lasagna:
  • Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
  • Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.

Filling
3 tablespoons plus 2 teaspoons olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sauce
4 cups whole milk
1 14-ounce can low-salt chicken broth
1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded Gruyère cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
Lasagna
1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces

PORTOBELLO MUSHROOM LASAGNA

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10



Portobello Mushroom Lasagna image

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.

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

BUTTERNUT & PORTOBELLO LASAGNA

Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. -Edward and Danielle Walker, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 24



Butternut & Portobello Lasagna image

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally., Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

1 package (10 ounces) frozen cubed butternut squash, thawed
2 teaspoons olive oil
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
MUSHROOMS:
4 large portobello mushrooms, coarsely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
2 cans (28 ounces each) whole tomatoes, undrained
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
LASAGNA:
9 no-cook lasagna noodles
4 ounces fresh baby spinach (about 5 cups)
3 cups part-skim ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese

ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE

Categories     Microwave     Pasta     Tomato     Vegetable     Dinner     Eggplant     Bell Pepper     Fall     Winter     Prosciutto     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce image

Steps:

  • Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 tablespoons Alfredo sauce mixture in bottom of two 1 1/2-cup oval-shape gratin dishes or two 2-cup soufflé dishes. Top each with 1/4 cup tomatoes with juices. Place 1 noodle in each dish, breaking into pieces to fit. Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices. Top each with 2/3 cup roasted vegetables. Sprinkle with salt and pepper. Make another layer of noodles, breaking to fit. Top with remaining sauce mixture, dividing equally. Top each with 1/4 cup tomatoes with juices.
  • Cover dishes tightly with plastic wrap. Microwave on high until noodles are tender but still firm to bite, about 10 minutes. Uncover lasagna and let stand 5 minutes before serving

2/3 cup purchased Alfredo sauce
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil
1 1/2 cups canned diced tomatoes with Italian seasonings, undrained
4 (about) no-boil lasagna noodles from one 8-ounce package
1 1/3 cups mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)

ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA

Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness. Creamy béchamel sauce makes this lasagna even more luxurious. From Bon appetite Oct. 2004.

Provided by mommymakeit4u

Categories     One Dish Meal

Time 2h15m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 18



Roasted Portobello and Prosciutto Lasagna image

Steps:

  • For filling:.
  • Preheat oven to 400°F Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
  • Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
  • For sauce:.
  • Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
  • Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
  • For lasagna:.
  • Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
  • Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.

Nutrition Facts : Calories 715.7, Fat 37.8, SaturatedFat 19.5, Cholesterol 89.2, Sodium 429.1, Carbohydrate 66.7, Fiber 4.3, Sugar 10.3, Protein 29.5

3 tablespoons olive oil
2 teaspoons olive oil
2 1/2 lbs portabella mushrooms, stems trimmed (about 10)
1 cup prosciutto, chopped (about 6 ounces)
2/3 cup shallot, chopped (about 2 large)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
4 cups whole milk
1 (14 ounce) can low sodium chicken broth
1 bay leaf
1/2 cup butter
2/3 cup all-purpose flour
2 cups gruyere cheese, shredded
1/3 cup parmesan cheese, grated
1/8 teaspoon ground nutmeg
1 lb lasagna noodle
1/2 cup parmesan cheese, grated
2 tablespoons butter, cut into 1/2-inch pieces

PROSCIUTTO LASAGNA

Make and share this Prosciutto Lasagna recipe from Food.com.

Provided by PrairieHarpy

Categories     Ham

Time 2h

Yield 9 serving(s)

Number Of Ingredients 17



Prosciutto Lasagna image

Steps:

  • Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
  • To make the lasagna sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes.
  • Add the lean beef/pork sausage, oregano, a touch of black pepper and saute 10 minutes.
  • Add the wine & Balsamic vinegar and cook until the wine is almost evaporated.
  • Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.
  • Grease a 9" x 12" or larger, baking pan.
  • Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese.
  • Add a second alternating layer of noodles, sauce and other ingredients.
  • Repeat until pan is full ending up with a top layer of sauce.
  • Sprinkle with Parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes.
  • Garnish with fresh basil.

Nutrition Facts : Calories 494.6, Fat 27.8, SaturatedFat 14.2, Cholesterol 101.3, Sodium 605.4, Carbohydrate 25.8, Fiber 1.7, Sugar 3.9, Protein 34.2

8 ounces lasagna noodles, cooked
8 ounces italian prosciutto, chopped (imported preferably)
4 -5 vine ripe tomatoes, peeled and chopped
1 cup ricotta cheese
1/2 cup fresh grated romano cheese
1 cup fresh grated parmesan cheese
1 lb fresh mozzarella cheese, sliced
1 medium onion, chopped
1 lb lean ground beef or 1 lb pork sausage
4 tablespoons fresh basil, chopped
4 garlic cloves (minced or chopped)
1/4 teaspoon oregano
ground black pepper
1/2 cup dry white wine, I have also used red (optional)
2 tablespoons good quality balsamic vinegar
2 tablespoons olive oil
fresh basil sprig (to garnish)

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)

A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 15



Vincisgrassi (Wild mushroom & prosciutto lasagne) image

Steps:

  • Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
  • Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
  • If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
  • Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

Nutrition Facts : Calories 561 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

500g chicken stock
30g pack dried porcini mushrooms
2 tbsp olive oil
100g butter
1 bay leaf
300g Portobello mushrooms or chestnut mushrooms, halved and sliced
1 garlic clove , crushed
75g plain flour
500ml hot full-fat milk
100g double cream
140g prosciutto , roughly shredded
handful flat-leaf parsley leaves, chopped
12 sheets fresh lasagne
140g parmesan , about two-thirds finely grated, the rest shaved
truffle oil (optional)

More about "roasted portobello and prosciutto lasagna recipes"

ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA RECIPE | BON …
Step 1. Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large …
From bonappetit.com
4.4/5 (13)
Servings 8
roasted-portobello-and-prosciutto-lasagna-recipe-bon image


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Our favorite family recipes. Nothing fancy, just good food! Roasted Portobello And Prosciutto Lasagna Dave Ferguson. From Bon Appétit. Filling 3 tablespoons plus 2 teaspoons olive oil 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed 1 cup chopped prosciutto (about 6 ounces) 2/3 cup chopped shallots (about 2 large) 1 teaspoon chopped fresh rosemary 1 …
From fergusonrecipes.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Our favorite family recipes. Nothing fancy, just good food! Roasted Portobello And Prosciutto Lasagna . Comments ... Filling 3 tablespoons plus 2 teaspoons olive oil 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed 1 cup chopped prosciutto (about 6 ounces) 2/3 cup chopped shallots (about 2 large) 1 teaspoon chopped fresh rosemary 1 teaspoon chopped …
From fergusonrecipes.com


LENTIL LASAGNA IN A ROASTED PORTOBELLO CREAM SAUCE
In a large mixing bowl, combine the mushrooms, olive oil, vinegar, garlic, thyme, salt, and pepper. Mix well. Place onto baking sheet and cook for 10-15 minutes, or until nicely roasted. Set aside. Fill a large pot with salted water and bring to a boil. Add in your lasagna noodles and cook until al dente, about 8-10 minutes. They will finish ...
From thecookiewriter.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
3 tablespoons plus 2 teaspoons olive oil; 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed; 1 cup chopped prosciutto (about 6 ounces)
From mealplannerpro.com


10 BEST PORTOBELLO MUSHROOM LASAGNA RECIPES | YUMMLY
portobello mushrooms, mild chunky salsa, bone-in ribeye (rib) pork chops and 3 more Glazed Pork Saltimbocca with Sage Pork portabello mushroom, marsala wine, black pepper, butter, olive oil and 6 more
From yummly.com


RECIPE DETAIL PAGE | LCBO
Food and Drink; Thyme Roasted Portobello, Ricotta and Cauliflower Lasagna ; Recipe Detail Page. Thyme Roasted Portobello, Ricotta and Cauliflower Lasagna. Holiday 2007. By: Lucy Waverman . Lora loves pasta and likes to make her own. However, if you buy fresh pasta this becomes a much easier dish to prepare. Make ahead of time and reheat when you want it. …
From lcbo.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA - MEDITERRANEAN RECIPES
Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in …
From fooddiez.com


GUEST POST: ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Guest Post: Roasted Portobello and Prosciutto Lasagna. My inspiring and beautiful friend, Rachel Cook, is our first guest poster ever! Like her last name implies, she is a great cook. She made a lasagna that is the bomb diggity and she even made it gluten free! Even though she didn’t do a beer pairing, we let her post anyway because we love ...
From drinkandspoon.tumblr.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA | RECIPE | RECIPES, …
Nov 7, 2021 - Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness. Creamy béchamel sauce makes this lasagna even more luxurious.
From pinterest.com


ROASTED PORTOBELLO MUSHROOM AND PROSCIUTTO LASAGNA
7) Add prosciutto; sauté until browned, about 3 minutes. 8) Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes.
From serveitforth.blogspot.com


MUSHROOM PROSCIUTTO LASAGNA - CRUMBLYCOOKIE.NET
Roasted Cremini and Prosciutto Lasagna (adapted from Bon Appetit via epicurious) Serves 6. While I sautéed the prosciutto with some shallots, I think you could save a dish and roast them with the mushrooms instead. To boil and rinse the pasta, follow the instructions in step 4 of this recipe. 1 tablespoon olive oil 1 pound cremini mushrooms ...
From crumblycookie.net


9 LASAGNA RECIPES THAT ARE GOOEY, CHEESY, AND COMFORTING - BON …
Roasted Portobello and Prosciutto Lasagna. Portobello mushrooms and prosciutto are a match made in heaven! View Recipe. Explore Bon Appétit Comfort Food Lasagna Pasta. Memorial Day Sale: Get ...
From bonappetit.com


ROASTED PORTOBELLO & PROSCIUTTO LASAGNA - MASSLIVE.COM
This recipe from Bon Appetit appeared in the paper a couple of weeks ago in Chef Debi's column.My husband saw it, thought it sounded really good and asked me to make it. I should probably admit ...
From masslive.com


PORTOBELLO MUSHROOM RECIPE - THERESCIPES.INFO
7. Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW! By Nayza Gordon. Roasted Portabello Mushrooms with Blue Cheese.
From therecipes.info


ROASTED RED PEPPER AND PORTOBELLO MUSHROOM LASAGNA
Trim stems from mushrooms and slice caps into 1/2-inch-thick slices. Place on a foil-lined rimmed baking sheet and drizzle with oil and vinegar. Spread out in a single layer. Roast for about 10 minutes or until browned and tender. Let cool. Pat roasted red …
From cdkitchen.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA | RECIPE | LASAGNA …
Jan 25, 2014 - Roasted Portobello and Prosciutto Lasagna Recipe. Jan 25, 2014 - Roasted Portobello and Prosciutto Lasagna Recipe. Jan 25, 2014 - Roasted Portobello and Prosciutto Lasagna Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA - PLAIN.RECIPES
Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; saute until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
From plain.recipes


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO
Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 Tbsp. Alfredo sauce mix in bottom of two 1 1/2-c. oval-shape gratin dishes or possibly two 2-c. souffle dishes.
From cookeatshare.com


ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA RECIPE
3 tablespoons plus 2 teaspoons olive oil 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed 1 cup chopped prosciutto (about 6 ounces) 2/3 cup chopped shallots (about 2 large)
From keeprecipes.com


ROASTED RED PEPPER AND PROSCIUTTO LASAGNA - SARA MOULTON
Preheat the oven to 375° F. Lightly oil a rimmed baking sheet and an 8-inch square pan. Combine the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
From saramoulton.com


ROASTED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps. Brush insides and outsides of mushrooms with oil then season with salt and pepper.
From healthyseasonalrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


ROASTED PORTOBELLO MUSHROOM AND PROSCIUTTO LASAGNA
First, I pan-fried the prosciutto and cut up the strips. I then fried the shallots, rosemary, and thyme before throwing the swine back in. I set it aside (it was very hard not to eat the lot!) I then fried the shallots, rosemary, and thyme before throwing the swine back in.
From jessicaleow.blogspot.com


Related Search