Stuffed Portobellos With Arugula And Bread Salad Recipes

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STUFFED PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD

Hot Italian turkey or pork sausage also works great here.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10



Stuffed Portobellos with Arugula-and-Bread Salad image

Steps:

  • Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
  • Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
  • Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.

4 large portobello mushrooms (1 pound total), stems removed
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 loaf rustic Italian bread, cut into 3/4-inch cubes (6 cups)
1 pound spicy Italian chicken sausage, casings removed
1 large egg, lightly beaten
1 1/4 cups shredded fontina (from a 4-ounce block)
4 cups packed baby arugula
1 small bulb fennel, thinly sliced (2 cups)
4 teaspoons white balsamic vinegar

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14



Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Steps:

  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
  • Preheat grill to medium-high and oven to 425 degrees F.
  • Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
  • Remove mushroom caps from grill.
  • To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
  • Serve 2 caps with a pile of salad alongside, if desired, per person.

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

PORTOBELLO AND ARUGULA SALAD

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5



Portobello and Arugula Salad image

Steps:

  • Turn on broiler or toaster oven.
  • Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
  • Wash, dry and trim tough stems from arugula.
  • Rinse and julienne the peppers.
  • Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams

2 large portobello mushrooms
Nonstick pan spray
2 ounces arugula
2 large roasted red peppers
Freshly ground black pepper to taste

WILTED ARUGULA AND PORTOBELLO MUSHROOMS

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Provided by JUMAHA

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 2

Number Of Ingredients 9



Wilted Arugula and Portobello Mushrooms image

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

STUFFED PORTOBELLOS

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Stuffed Portobellos image

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

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