BISON STUFFED PORTABELLAS
Bison and mushrooms come together in this earthy, grain-free dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
- Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
- Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
- Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
- Beat egg in large bowl. Set aside.
- Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
- Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 4 g, TransFat 0 g
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
PORTOBELLO BISON BURGERS
I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.
Provided by ChristineM
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 16m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
- Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.7 g, Cholesterol 72.8 mg, Fat 9.2 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 4.3 g, Sodium 366.1 mg, Sugar 3.5 g
MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lightly oil a baking dish.
- Carefully brush or wipe off any soil from the mushrooms.
- Twist off the stems and discard.
- Rinse the mushroom caps and pat dry with a towel.
- In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- Add the garlic and peppers and sauté for 5 minutes more.
- Remove from the heat and set aside.
- In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- Stir the sautéed vegetables into the cheese mixture.
- Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- Mound cheese mixture in each.
- Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- Serve hot.
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