SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS
This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.
Provided by MOTTSBELA
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
- Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g
MARINATED PORTABELLA MUSHROOMS "PIZZAS"
Make and share this Marinated Portabella Mushrooms "pizzas" recipe from Food.com.
Provided by KelBel
Categories Cheese
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place mushrooms in a quart size zip lock bag with oil, vinegar and garlic.
- Marinate for 1 hour, tossing once or twice.
- Season with salt and pepper to taste.
- Broil mushrooms for about 4 minutes on each side, stem side down first, then flip.
- Carefully remove from broiler and top each mushroom with 2 tablespoons hummus, a slice of tomato & 1 tablespoon feta.
- Return to broiler and broil for 1 minute longer.
Nutrition Facts : Calories 322.4, Fat 25.6, SaturatedFat 7.2, Cholesterol 26.8, Sodium 557.4, Carbohydrate 15.3, Fiber 5.1, Sugar 3.6, Protein 11.2
MARINATED PORTOBELLO MUSHROOMS
Provided by Tom Pizzica
Time 1h7m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
- Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds and place them in a large bowl.
- In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
- Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
- Let the mushrooms stand at room temperature for at least 45 minutes.
PIZZA STUFFED PORTABELLA MUSHROOMS
If you're mad about mushrooms, especially on your pizza, this is for you! You'll get rich Portobello flavor in every bite, because the mushroom itself is your pizza. Stuffed with savory pizza toppings like cheese and pepperoni, these make terrific appetizers, or served with a salad, a meal in themselves. The mushrooms are baked and then set on toasted slices of crusty French bread for stability and crunch. Courtesy of Mr.Food.
Provided by Christmas Carol
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- If mushrooms have stems, slice them off close to the caps.
- Brush caps with olive oil and place stem side up on a baking sheet.
- Sprinkle each with salt and pepper to taste.
- Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
- Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
- Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
- Place stuffed Portobellos on toasted French bread slices and serve immediately.
- Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!
Nutrition Facts : Calories 753.1, Fat 32.9, SaturatedFat 10.1, Cholesterol 43.8, Sodium 1667.9, Carbohydrate 87, Fiber 7, Sugar 12.2, Protein 28.9
MARINATED STUFFED PORTABELLA MUSHROOMS
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)
Provided by Malriah
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With a damp cloth or paper towel, wipe the portabellas to clean them.
- Remove the stems, chop and set aside.
- Mix all of the marinade ingredients together and place into a Ziplock bag.
- Add the mushroom caps and seal.
- Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
- To make the stuffing, begin heating olive oil in a large skillet.
- Add reserved mushroom stems, onions, celery and garlic.
- Cook until veggies start to soften a bit.
- Add chicken and cook until done, about 5 or 6 minutes.
- Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
- If it is a little dry, you can mix in a tablespoon or so of broth or wine.
- Remove portabellas from the Ziplock bag and discard remaining marinade.
- With a paper towel, pat the portabellas to remove excess moisture.
- Turn them over so that the gill sides are facing up and place in an oven safe pan.
- Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
- Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Pour the chicken broth in the bottom of pan.
- Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
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Ratings 18Calories 301 per servingCategory Appetizer, Entrée or Side
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
- Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
- In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set aside but keep oven at 400 F (204 C).
- If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
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