TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
PORTOBELLO MUSHROOM STEW WITH LENTILS
A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!
Provided by Roxy B.
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
- Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
- Ladle into bowls and float 1 tablespoon sherry on top of each bowl.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g
TUSCAN PORTABELLA MELT
"Top Chef", winner's dish to be added to T.G.I Friday's menu. The popular franchise will soon be serving a portobello mushroom sandwich, a "kicked-up" version of one of Betty Fraser's childhood favorites(grilled cheese sandwich). Contestant Betty Fraser, Bada Bing Betty, shared her winning recipe on the Today show. The "winning sandwich" was served with a Smokin'Fire Roasted Pepper Soup #193721 by Sharlene-W, a lovely and satisfying meal.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
- On a cutting board, cut the onion crosswise in half.
- Cut the grape tomatoes in half lengthwise.
- Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
- Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
- Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
- TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
- Season grill side or marinated mushrooms with salt & pepper blend.
- Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
- Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
- Transfer to a paper-toweled plate in a single layer.
- Thoroughly cool before refrigerating (If making earlier in the day).
- TO MAKE THE TUSCAN PORTOBELLO MELT:.
- Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
- Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
- Heat sauté pan over medium heat.
- Evenly brush the top of sandwich with garlic oil.
- Flip and place sandwich into sauté pan oil side down.
- Brush second slice of bread with garlic oil.
- Cover pan and cook sandwich until golden brown, do not burn.
- Flip sandwich and press down lightly with metal spatula.
- Cover and continue to cook until golden brown.
- Slice sandwich diagonally in half.
- Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 147.1, Fat 8.9, SaturatedFat 2, Cholesterol 4.7, Sodium 56.3, Carbohydrate 14.6, Fiber 2.7, Sugar 6.1, Protein 4.8
WINTER PORTABELLA MUSHROOM STEW
Make and share this Winter Portabella Mushroom Stew recipe from Food.com.
Provided by Mimi Bobeck
Categories Stew
Time 10m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat.
- Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.
- Return the pan to the stove and add half the remaining oil.
- When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
- Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
- Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.
- Simmer gently for 12 to 15 minutes, then swirl in the butter.
- Season with salt, pepper and red pepper flakes.
Nutrition Facts : Calories 859.5, Fat 57.3, SaturatedFat 8, Sodium 1316.2, Carbohydrate 79.4, Fiber 18.5, Sugar 39.3, Protein 27
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