SMOKY ROASTED MUSHROOMS
Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.
Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
SMOKEY ROASTED STUFFED PORTABELLA MUSHROOMS
One day two beautiful portabella mushrooms called my name from the farmer's market, so I just had to give them the royal treatment. Stuffed in the same manner as the hors d'oeurves version, these portabellas make a scrumptious main dish. The stuffing is delightfully crispy with a smokey flavor, and the mushrooms are juicy as can be. This recipe would be suitable for any night of the week or for a special occasion. It may not be the most heart-healthy dish, but I say, "all in moderation!"
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Clean mushrooms by wiping gently with a damp cloth. Brush tops with 1 tbs. olive oil each, leaving gills untouched. Set aside.
- In a medium skillet over medium to medium-high heat, cook bacon until crispy. Drain on a paper towel but reserve bacon grease in skillet.
- Add garlic and onion to skillet and saute until softened.
- Remove from heat. Add butter and allow to melt.
- Stir in bread crumbs. You may need a little more or less depending on the amount of bacon grease that is rendered (leaner bacon = less grease).
- Stir in cheese until melted slightly. This will help bind the bread crumb mixture.
- Place mushrooms in a baking pan, rounded tops down, and mound stuffing into gills side.
- Roast for 15-20 minutes or until stuffing is lightly browned, and mushrooms are tender.
Nutrition Facts : Calories 580.9, Fat 49.9, SaturatedFat 18, Cholesterol 79.4, Sodium 878.2, Carbohydrate 16.2, Fiber 2.2, Sugar 3.8, Protein 18.6
BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS
This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!
Provided by angeldawn89
Categories < 60 Mins
Time 35m
Yield 2 stuffed mushrooms, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
STUFFED PORTABELLA MUSHROOMS WITH SALMON
I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta.
Provided by Montana Heart Song
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
- Melt margarine and mix with bread cubes in a separate bowl. Set aside.
- With a spoon, mix celery, water chesnuts, carrots and green pepper.
- Add bread cubes.
- Place mushrooms, cap side down on greased baking pan.
- Preheat oven 375*.
- Mound filling in each cap.
- Bake 25 minutes.
- Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.
Nutrition Facts : Calories 323.1, Fat 22.2, SaturatedFat 9, Cholesterol 93.9, Sodium 486.9, Carbohydrate 15.7, Fiber 2.2, Sugar 4.6, Protein 16.9
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