Balsamic Glazed Stuffed Mushrooms Food

ROASTED MUSHROOMS WITH BALSAMIC AND SOY

Steps:

• Preheat oven to 400°F (200°C).
• Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
• Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
• In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
• Arrange mushrooms in a single layer on prepared baking sheet.
• Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

BALSAMIC GLAZED MUSHROOMS

Steps:

• Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
• Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
• Turn off heat and stir in parsley, if desired.

BALSAMIC GLAZED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400*.
• Begin by washing the mushrooms and taking the stems out. Place the stems in the food processor.
• Add the cooked and drained sausage, cream cheese, and garlic to the food processor.
• Finely chop this until it's a nice consistency to stuff the mushrooms.
• Spray a baking sheet with the olive oil spray.
• Stuff each mushroom cap and place on the baking sheet.
• Drizzle with balsamic vinegar over the mushrooms and sprinkle with parsley.
• Bake for 15 minutes, carefully remove and serve.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

BALSAMIC MUSHROOMS

Steps:

• Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE

Steps:

• Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
• Place mushrooms in a baking dish that has been wiped with olive oil.
• Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
• Pile mozzarella cheese and parmesan cheese on top of each mushroom.
• Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
• Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

BALSAMIC GLAZED PORTABELLAS STUFFED WITH BOURSIN AND SPINACH

Steps:

• Preheat the oven to 450 degrees.
• Twist stems off mushrooms and dice.
• Whisk together 1/2 cup of extra virgin olive oil, balsamic vinegar, 1/2 of the garlic and dried thyme. Using a pastry brush, generously coat both sides of the mushrooms with this mixture.
• Place the mushrooms gills down in a baking dish and roast in the oven for approximately 15 minutes (or whenever they become tender), turning them over halfway through.
• Meanwhile, heat remaining tablespoon of olive oil in skillet or frying pan over medium high heat and saute onion and remaining garlic until onion is translucent and garlic is slightly browned.
• Add the diced mushroom stems, diced tomato and frozen spinach and continue to cook until spinach is heated and all liquid is evaporated.
• After the mushrooms are done roasting, remove them from the oven and preheat the broiler.
• Crumble the cheese in a medium sized bowl using a fork, and, once the veggies are done sauteing, add them to the bowl and mix well.
• Reduce heat to medium and toast the panko in your frying pan until lightly browned.
• Spoon half of the veggie-and-cheese mixture into each portabella cap, top with a tomato slice and sprinkle with panko. Place under broiler until panko turns dark brown (but not burned!).