MARINATED ROASTED PORTOBELLOS
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
- Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
ROASTED RED PEPPER PORTABELLA MUSHROOMS
Make and share this Roasted Red Pepper Portabella Mushrooms recipe from Food.com.
Provided by pollen
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- whisk together oil, vinegar, salt, pepper, thyme.
- add garlic and red pepper.
- place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
Steps:
- Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
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