Balsamic Glazed Portabellas Stuffed With Boursin And Spinach Recipes

BALSAMIC-MARINATED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Combine the minced garlic, olive oil and balsamic in a small bowl. Divide the Portobello mushrooms between two gallon-sized resealable bags (two per bag) and pour half of the marinade into each. Toss to coat the mushrooms in the marinade and then place in the refrigerator for at least 30 minutes, or up to a couple of hours.
• Once mushrooms are done marinating, preheat the oven to 350 degrees Fahrenheit and begin to make the stuffing. Melt the butter in a medium sauté pan over medium-high heat. Once the butter has melted most of the way, add the sage leaves. Let the butter finish melting and continue to cook until brown specks begin to appear. Remove the sage leaves and reserve for later.
• Add the breadcrumbs and panko to the butter on the stove. Chop up the reserved sage leaves and add those back in as well. Cook over medium heat until the breadcrumb mixture begins to turn light golden brown. Pour into a large mixing bowl and set aside.
• Spray the same sauté pan with some nonstick cooking spray and then add the bacon. Cook until golden and just crispy. It is important not to overcook the bacon in this step. Once cooked, remove from pan and set on a plate lined with a paper towel to drain.
• Next, in the same sauté pan and using the grease from the bacon, add the sausage. Cook until lightly browned, then add to the mixing bowl with the breadcrumbs. Chop up the bacon and add that as well. Finally, add the cheese.
• Remove the mushrooms from their plastic bags and place on a baking sheet lined with aluminum foil. Pour any remaining marinade into the stuffing mixture and stir to coat. Divide the stuffing up amongst the four Portobellos and place in the oven. Bake for 15 minutes.
• Remove from oven and let cool slightly before serving. Perfect when paired with a light green salad.

BALSAMIC GLAZED PORTABELLAS STUFFED WITH BOURSIN AND SPINACH

Steps:

• Preheat the oven to 450 degrees.
• Twist stems off mushrooms and dice.
• Whisk together 1/2 cup of extra virgin olive oil, balsamic vinegar, 1/2 of the garlic and dried thyme. Using a pastry brush, generously coat both sides of the mushrooms with this mixture.
• Place the mushrooms gills down in a baking dish and roast in the oven for approximately 15 minutes (or whenever they become tender), turning them over halfway through.
• Meanwhile, heat remaining tablespoon of olive oil in skillet or frying pan over medium high heat and saute onion and remaining garlic until onion is translucent and garlic is slightly browned.
• Add the diced mushroom stems, diced tomato and frozen spinach and continue to cook until spinach is heated and all liquid is evaporated.
• After the mushrooms are done roasting, remove them from the oven and preheat the broiler.
• Crumble the cheese in a medium sized bowl using a fork, and, once the veggies are done sauteing, add them to the bowl and mix well.
• Reduce heat to medium and toast the panko in your frying pan until lightly browned.
• Spoon half of the veggie-and-cheese mixture into each portabella cap, top with a tomato slice and sprinkle with panko. Place under broiler until panko turns dark brown (but not burned!).

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE

Steps:

• Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
• Place mushrooms in a baking dish that has been wiped with olive oil.
• Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
• Pile mozzarella cheese and parmesan cheese on top of each mushroom.
• Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
• Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.