STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
PORTABELLA MUSHROOM ROULADE
This is a favorite of many from Seattle's award winning vegetarian restaurant 'Carmelita's'. From Chef Daniel Braun. I've never timed this, so I'm guessing at prep and cook times.
Provided by GinnyP
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Remove gills and stems from portabellos.
- Place on an oiled sheet tray with salt and pepper and bake in a 400 F oven for 15 minutes.
- Remove and cool.
- Roast zucchini or asparagus using this same method.
- To caramelize onions, place chopped onions in a saute pan with 1 T of oil over medium heat and cook until translucent, about 5 to 8 minutes.
- Deglaze with 1/4 cup sherry, lower heat and cook until tender and sweet.
- Season with salt and pepper.
- Cool.
- Place cooled mushrooms on a clean working surface (stem side down) and with a sharp knife, butterfly each mushroom, opening them flesh side down.
- Leave 3/4-inch at the end, open mushroom like a book.
- To fill each mushroom, place 2 T of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
- Roll mushrooms around filling ingredients.
- Each should look like a big fat cigar.
- Tie roulades with blanched chives or blanched leek tops.
- Potato Cake: After boiling potatoes and yams separately, saute diced onions and leek with 1 T oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft.
- Season with salt and pepper.
- In a mixer with a paddle, add potatoes and yams and mix on low speed.
- Gradually add onion mixture and bread crumbs.
- The potato mixture should be rustic, not mashed potatoes.
- Season as desired.
- Remove from mixing bowl and form into cakes as you would a hamburger patty.
- Mushroom Demi-Glace: Place mushroom stems and gills in a baking pan along with onions, garlic, carrots and herbs.
- Sprinkle with oil.
- Cover with foil, and bake for 30 minutes at 375 degrees F, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
- Remove from the oven, reserve wine and place the solid ingredients in a blender with water (do this in several batches).
- Blend well, until you achieve a watery paste.
- Pass blended mixture through a fine sieve.
- Finally, put the strained sauce in a pan with reserved red wine and reduce to a syrup like consistency.
- Season sauce well.
- Final Preparation and Serving: Place roulades and potato cakes on a sheet tray and place in a 350 F oven for 10 minutes.
- Meanwhile, warm mushroom demi.
- Place a small ladle of mushroom demi in the center of each plate.
- When potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
- Ladle a little demi sauce on each of the roulades and top with fried leeks.
PORTABELLA MUSHROOM BAKE
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
STUFFED PORTABELLA MUSHROOMS
Make and share this Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Connie C.
Categories < 60 Mins
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Brown sausage in a skillet. Drain.
- Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
- Combine the sausage with the above ingredients. Mix well.
- Spray cooking pan with non - stick spray.
- Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
- Into the center of the mushrooms add the sausage mixture.
- Bake 10-12 minutes.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 5.1, Cholesterol 34.8, Sodium 235.9, Carbohydrate 6, Fiber 1.6, Sugar 3.4, Protein 10.1
GRILLED BALSAMIC PORTABELLA MUSHROOMS
Make and share this Grilled Balsamic Portabella Mushrooms recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, oil, garlic, basil and seasonings.
- Place the mushroom (Smooth side down) in a baking dish.
- Pour the dressing over the mushrooms.
- Allow to marinate for 10 minutes, turning once.
- Grill for 5-7 minutes, turning once.
- Slice and serve on salads,sandwiches or pizzas.
Nutrition Facts : Calories 185.1, Fat 18.3, SaturatedFat 2.5, Sodium 9.8, Carbohydrate 4.7, Fiber 1.1, Sugar 3.3, Protein 1.8
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