PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Preheat the oven to 400 degrees F.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.
GIADA'S PORTOBELLA PARMESAN
Recipe courtesy Giada De Laurentiis, show: Everyday Italian, Episode: Vegetarian Italian, this has gotten rave reviews on FoodNetwork. Easy and so delicious, great for a quick dinner and your vegetarian guest will love it! This would also be great for busy college students.I have added a few more spices to the mix. Great served with whole wheat pasta or/and garlic bread, or try it over creamy polenta! Add more cheese and sauce if you like.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
- Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
- Preheat the oven to 400 degrees F.
- Chop the garlic cloves into very small pieces(mince), if using, and add to marinara sauce.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.
Nutrition Facts : Calories 284.4, Fat 22.9, SaturatedFat 8.5, Cholesterol 33.1, Sodium 796, Carbohydrate 12.8, Fiber 2.8, Sugar 8, Protein 8.5
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)
Provided by irra
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.
GRILLED PORTOBELLO PARMESAN
Provided by Bon Appétit Test Kitchen
Categories Cheese Dairy Mushroom Vegetable Fourth of July Picnic Vegetarian Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Lunch Parmesan Tailgating Grill/Barbecue Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
- Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
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