Marinated Stuffed Portabella Mushrooms Recipes

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

STUFFED PORTOBELLO MUSHROOMS

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.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

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.

MARINATED STUFFED PORTABELLA MUSHROOMS

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.

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Prep your shallots and garlic and set aside
• Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• Add the bread crumbs, basil and salt and pepper to taste
• Mix thoroughly
• Butter two 9 x 13 shallow baking pans
• Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• Bake uncovered at 350 degrees for 25 minutes
• With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time