GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GORGONZOLA STUFFED MUSHROOMS
Grilled or baked it doesn't matter. These are a tasty mushroom appetizer. We love the taste of Gorgonzola with the mushrooms. This is a Bobby Flay recipe.
Provided by Linda B
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and garlic in olive oil in saucepan until soft.
- Chop mushroom stems& add to saucepan, cooking until golden.
- Remove from heat and add rest of ingredients.
- Fill the mushroom caps and brush all over with olive oil.
- To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.
Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6
PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA
Provided by Eileen M. Watson
Categories Cheese Mushroom Appetizer Bake Sauté Dinner Eggplant Fall Family Reunion Bon Appétit Florida Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.
GRILLED GORGONZOLA STUFFED MUSHROOMS
Make and share this Grilled Gorgonzola Stuffed Mushrooms recipe from Food.com.
Provided by little_wing
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- preheat grill.
- Heat oil in a medium saucepan over medium high heat.
- Add onions and garlic and cook until soft.
- Add mushroom stems and cook until golden brown.
- Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese.
- Mix until well combined (if mixture looks too dry, add more olive oil.).
- Season the mixture with salt and pepper to taste.
- Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
Nutrition Facts : Calories 533.2, Fat 25.2, SaturatedFat 7.9, Cholesterol 21.3, Sodium 816.3, Carbohydrate 59.6, Fiber 7.9, Sugar 10.3, Protein 22.1
AARSI'S ULTIMATE POTATO PATTIES
The versatile potato does it again! Delicious puff-pastry pockets filled with aromas of India taste like something that would take hours to make but it is super easy and one is not enough.
Provided by Aarsis Kitchen
Categories Breakfast
Time 3h
Yield 18 patties, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven at 375 degree.
- Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
- Add the potatoes along with coriander powder, red chili powder and the garam masala.
- With regular stirring, cook the potatoes until the mixture starts coming together.
- Now, add the lemon juice and coriander leaves. Stir to combine.
- Remove from heat and let the mixture completely cool.
- In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
- Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
- Unfold the thawed pastry sheet on a lightly floured surface.
- If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
- Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
- Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
- Brush all the four sides with the egg and water solution.
- Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
- Place the filled patties on the baking tray.
- Brush the tops and sides of these patties with the egg and water solution.
- With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
- Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
- Remove from the oven and serve hot with tomato ketchup.
- Enjoy these savory patties with your loved ones!
Nutrition Facts : Calories 449, Fat 27.6, SaturatedFat 6.6, Cholesterol 23.2, Sodium 753.3, Carbohydrate 44, Fiber 3.1, Sugar 2.1, Protein 7.3
AARSI'S ULTIMATE GORGONZOLA STUFFED MUSHROOMS
Make and share this Aarsi's Ultimate Gorgonzola Stuffed Mushrooms recipe from Food.com.
Provided by Aarsis Kitchen
Categories Vegetable
Time 45m
Yield 16 mushrooms, 6 serving(s)
Number Of Ingredients 3
Steps:
- 1) Discard the mushroom stems.
- 2) Wipe the mushrooms with a damp paper towel.
- 3) Line a baking tray with aluminum foil and spray some cooking oil on it .
- 4) Fill the mushrooms caps with cheese and place them the prepared baking tray.
- 5) Once all the mushrooms are set on the tray, spray them with some more cooking oil.
- 6) Bake for 10-12 minutes or until the cheese starts melting in a preheated 350-degree oven.
- 7) Serve hot and enjoy with cocktails and loved ones!
- Tips:.
- 1) It is important to use the cooking spray otherwise the mushrooms will develop wrinkles and loose moisture.
- 2) You can replace gorgonzola cheese with blue/cheddar or cream cheese.
- 3) You can also use Baby Portabella Mushrooms for this recipe.
Nutrition Facts : Calories 158.6, Fat 11.3, SaturatedFat 7.1, Cholesterol 28.4, Sodium 533.9, Carbohydrate 4.6, Fiber 1.1, Sugar 2.4, Protein 11.6
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