STUFFED PORTABELLA MUSHROOMS
Make and share this Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove mushroom stems and chop.
- In a medium skillet, sauté mushroom stems, bell peppers, green onions, garlic and basil in butter until tender.
- Cool and add cheese; add salt and pepper to taste.
- Bake mushrooms, smooth side down, in a buttered dish for 15 minutes at 425º.
- Spoon filling into mushrooms and bake for 10 minutes more.
Nutrition Facts : Calories 174.3, Fat 13, SaturatedFat 8.1, Cholesterol 33.4, Sodium 330.4, Carbohydrate 8.5, Fiber 1.7, Sugar 2.3, Protein 7.3
STUFFED PORTOBELLO MUSHROOMS
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Provided by Tara Parker-Pope
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
STUFFED PORTOBELLO MUSHROOMS
Until you combine olives, sundried tomatoes and pepperoni as a stuffing for your Portobello mushrooms, you are going to deprive your guests of a tantalizing taste sensation. Take a look at this allergen-free recipe, courtesy of Piller's Fine Foods:
Provided by Mary Jenny
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.
Nutrition Facts : Calories 80.5, Fat 5.4, SaturatedFat 0.7, Sodium 59, Carbohydrate 7.2, Fiber 2.4, Sugar 3.5, Protein 2.6
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
STUFFED PORTABELLA MUSHROOMS
Categories Mushroom Side Sauté Vegetarian Quick & Easy Fall Gourmet
Yield Makes 2 servings (4 as a side dish)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
- Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
- Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
- Serve sprinkled with remaining bread crumbs.
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- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
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- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
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- Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, lemon juice, 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
- Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.
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- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
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- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
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- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
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