Asian Stuffed Portabellas Recipes

STUFFED ASIAGO-BASIL MUSHROOMS

Stuffed Asiago-Basil Mushrooms image

Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
12 cherry tomatoes, halved
Thinly sliced or shaved Parmesan cheese, optional

Steps:

Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.

Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

STUFFED PORTABELLA ASIAN

Stuffed Portabella Asian image

I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.

Provided by CoolMonday

Categories Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 24

Ingredients

8 dried apricots
3 tablespoons apricot flavored white wine
2 large portabella mushrooms (stem and gills removed)
1 (8 ounce) chicken breasts
6 garlic cloves, smashed
1/8 teaspoon garlic salt
1/2 cup mashed potatoes
3 tablespoons milk
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 tablespoons celery, chopped fine
2 tablespoons scallions, chopped fine
1 tablespoon light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon chili paste (Sambal Oelek)
1 tablespoon apricot preserves
1/2 teaspoon basil
salt and pepper
1 egg yolk
1 teaspoon plum sauce
1/4 cup ice water
1/4 cup all-purpose flour
1/2 teaspoon sweet pickled ginger

Steps:

Soak apricots overnite in wine.
Wipe outside of mushrooms gently with damp cloth.
CHICKEN.
Rinse chicken with cold water and pat dry.
Use microwave stamer or stovetop steamer.
Put 6 cloves smashed garlic in water.
Place chicken in steamer portion.
Sprinkle with garlic salt.
Cover and Cook until juices are clear (about 5 minutes in microwave).
When done and cooled a little put thru food processor or chopper until finely chopped.
Set aside.
POTATOES.
Peel, wash, cut in quarters and boil until fork tender.
Mash thoroughly.
Add milk and 1 teaspoon butter to potatoes.
Whip until smooth.
set aside.
COMBINING.
Put apricots and wine in food processor or chopper and chop fine.
Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
Saute scallions and celery for 2 minutes.
Stir in apricots with wine and reduce for 1 minute.
Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
Stir in chicken.
Mix in potatoes.
Set aside.
In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
Add ice water and mix.
Add flour and mix lightly, batter should be lumpy.
Dip outside of mushroom in egg mixture.
Place on well oiled baking sheet.
Divide chicken mixture between mushrooms.
Bake at 325 for 15 minutes.
Sprinkle with chopped pickled ginger.
Serve immediately.

Nutrition Facts : Calories 630.3, Fat 28.7, SaturatedFat 10.3, Cholesterol 191.5, Sodium 1299.5, Carbohydrate 58.7, Fiber 5.2, Sugar 21.8, Protein 33.4

ASIAN STUFFED PORTABELLAS

Asian Stuffed Portabellas image

Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

3/4 cup uncooked regular brown rice
1 1/2 cups water
4 large portabella mushrooms (4 to 5 inches in diameter), stems removed
1 tablespoon canola oil
1 1/2 cups shredded coleslaw mix
1/2 cup cut-up snow pea pods
1/4 cup sliced green onions (4 medium)
1 tablespoon finely chopped gingerroot
1 clove garlic, finely chopped
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
4 teaspoons sesame seed

Steps:

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g

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