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
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
NATALE STUFFED PORTOBELLOS
DH and I enjoyed this recipe last night from the Vegetarian Times (December 2011). According to the recipe description, "the inspiration for this recipe came from Chance Genovese's Italian heritage."
Provided by Dr. Jenny
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make mushrooms: Preheat oven to 375°F Whisk together oil, vinegar, and garlic in bowl. Brush mushroom caps with oil mixture, and place on baking sheet. Roast 30 minutes or until tender. Drain on paper towel lined plate.
- To make filling: Toast breadcrumbs on baking sheet 2 to 3 minutes, or until light brown. Set aside.
- Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until soft. Add sun-dried tomatoes and garlic; saute 30 seconds. Stir in cream and cook 2 minutes. Add spinach, and cook 3-4 minutes, or until spinach is wilted. Stir in cheeses, and cook 2 to 3 minutes. Spoon filling into mushroom caps and top with toasted breadcrumbs.
Nutrition Facts : Calories 368.3, Fat 30.6, SaturatedFat 9.9, Cholesterol 42.2, Sodium 318, Carbohydrate 14.3, Fiber 2.7, Sugar 3.2, Protein 11.3
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