PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat.
- Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
- Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
- Heat the grill to high.
- Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE
This is a killer recipe for stuffed portobellas! Make certain that the croutons are processed to very fine and adjust the cayenne or hot sauce to taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
- In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
- In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
- Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
- Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
- Season mixture with black pepper to taste.
- Spoon the sausage mixture evenly between the portobella mushroom tops.
- Place on a lightly greased baking sheet.
- Bake in a 350 degree oven for about 15-20 minutes.
- Sprinkle the tops with grated mozzeralla cheese.
- Delicious!
Nutrition Facts : Calories 517.5, Fat 36.6, SaturatedFat 13.2, Cholesterol 125.9, Sodium 1620.6, Carbohydrate 17.3, Fiber 2.1, Sugar 3.2, Protein 29.5
MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE
Provided by Rick Browne
Categories Cheese Dairy Garlic Herb Mushroom Onion Appetizer Marinate Vegetarian Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
- *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
MOZZARELLA STUFFED PORTABELLAS
These are very simple, elegant and OH SO GOOD! I added the chopped mushroom stems to the stuffing. Please try to use the sea salt, makes a big difference in this dish. I have also used Panko bread crumbs instead of the fresh bread crumbs with great results. Mine took a bit longer to cook, about 20 minutes. Next time I will try grilling them, I think that would add a great dimension to the dish. This is adapted from Food Network, Easy Entertaining with Michael Chiarello. Hope you like as much as we do!
Provided by Scoutie
Categories Vegetable
Time 31m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Let sit for 5 to 10 minutes.
- Arrange the mushrooms on baking sheets and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom.
- Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown.
- Serve either hot or at room temperature and enjoy.
Nutrition Facts : Calories 173.8, Fat 12.1, SaturatedFat 2.8, Cholesterol 7.3, Sodium 199.3, Carbohydrate 11.2, Fiber 1.8, Sugar 2.2, Protein 6.6
More about "mozzarella stuffed portabellas recipes"
MOZZARELLA_STUFFED GRILLED PORTOBELLOS WITH BALSAMIC …
From bonappetit.com
5/5 (2)Author Rick Browne
- Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE …
From delish.com
CAPRESE STUFFED BAKED PORTOBELLO MUSHROOMS - DIZZY …
From dizzybusyandhungry.com
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA CHEESE
From savourytrips.com
MOZZARELLA STUFFED PORTOBELLOS : RECIPES : COOKING …
From cookingchanneltv.com
Servings 12Total Time 26 minsCategory Side-DishCalories 279 per serving
MOZZARELLA-STUFFED PORTOBELLO BURGERS - MAKEGOODFOOD.CA
From makegoodfood.ca
KETO MOZZARELLA STUFFED PORTOBELLO BURGER RECIPE
From recipegoulash.cc
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPES
From yummly.co.uk
MOZZARELLA STUFFED PORTOBELLOS – RECIPES NETWORK
From recipenet.org
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPES
From yummly.com
MOZZARELLA-STUFFED PORTABELLAS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #side-dishes #vegetables #mushrooms
You'll also love