CAPRESE STUFFED PORTOBELLO MUSHROOMS
Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!
Provided by Karina
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
- Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
- (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
Nutrition Facts : Calories 101 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 58 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
ROASTED PORTOBELLOS WITH ROSEMARY
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g
FARMERS MARKET SALAD WITH AGED GOUDA AND ROASTED PORTABELLAS
Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.
Provided by Ruth Cousineau
Time 40m
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F with rack in middle.
- Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
- Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
ROASTED PORTABELLA MUSHROOMS
Easy roasted portabellas can be served cold or warm.
Provided by Jen Wooster
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Remove the stems from the mushrooms.
- Using a spoon, carefully scrape out the gills.
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
- Bake for 15 to 20 minutes until tender. Flip halfway through baking.
- Slice mushrooms in 1/2 inch slices.
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD
Thsi is the ultimate fuss-free dish; mushrooms and tomatoes can be roasted ahead of time and then quickly reheated to top the salad. Serve individually or on a platter. For perfect Parmesan curls, use a vegetable peeler!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
- Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
- In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.
Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2, Cholesterol 5.5, Sodium 150.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.9, Protein 3.9
PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE
Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!
Provided by CountryLady
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
- Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
- Brush small roasting pan with some of the oil& sprinkle with half the salt.
- Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
- Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
- Roast in preheated 450F oven until tender, about 10 minutes.
- Let cool; discard garlic& thyme.
- This may be refrigerated for up to 3 days.
- VINAIGRETTE: Whisk vinegar with mustard.
- Slowly drizzle in the oil, whisking continuously, until emulsified.
- Whisk in seasonings.
- This can be made ahead& refrigerated for up to 3 days.
- ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
- Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
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