PORTOBELLO MUSHROOM SAUTE
It's guaranteed this festive vegetable medley will have guests asking for seconds. The portobello's intense flavor and firm texture make the nutritious saute top-notch.-Leona Ryynanen, Houghton, MI
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.
Nutrition Facts : Calories 84 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED PORTOBELLO MUSHROOMS
How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
- Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
- To serve, top the portobello mushrooms with the avocado sauce or any topping you like.
Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g
PORTOBELLO MUSHROOM SAUCE
A decadent sauce for steak, also great for dipping French bread.
Provided by Breinn Robert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5.8 g, Cholesterol 96.8 mg, Fat 27.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 17.4 g, Sodium 69.1 mg, Sugar 1.4 g
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES
There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.
Provided by Chef AidF
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
- Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
- Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
- Bake in the preheated oven for 30 minutes.
- While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
- Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
- Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g
GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
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