STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
PORTABELLA MUSHROOM QUICHE
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Provided by Lennie
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.
STUFFED MINI PORTOBELLO MUSHROOMS
Simple flavorful appetizer
Provided by Monika Rosales
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Remove stems from the Mushrooms, clean each mushroom with a damp paper towel.
- 2. In a small skillet, add butter, olive oil, onions, garlic...sauté about 5 mins...then add in the panko, parmesan, salt, pepper & parsley...stir together 5 mins
- 3. stuff each mushroom with the filling, bake at 350 degrees on a cookie sheet for 30 mins.
- 4. drizzle warm mushrooms with the white truffle oil.
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
INDIVIDUAL STUFFED PORTOBELLO MUSHROOM "QUICHES"
Adapted from a Mary Ann Esposito recipe. The original called for Italian (not Danish) fontina cheese, but I had some wonderful sheep's milk feta to use up, so that's what is used here. Sheep's milk feta from Bulgaria is soft, rich, and creamy. I have two small individual baking dishes which each hold a Portobello very nicely, so use whatever works for you. I cover my little baking dishes with foil. Serve quarters as appetizers, whole mushrooms as a vegetarian main dish.
Provided by zeldaz51
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside.
- Heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
- Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
- Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.
Nutrition Facts : Calories 230, Fat 15.8, SaturatedFat 7.4, Cholesterol 172.9, Sodium 537.5, Carbohydrate 10.1, Fiber 3.6, Sugar 4.8, Protein 14.8
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