BALSAMIC-MARINATED STUFFED PORTOBELLO MUSHROOMS
These Balsamic-Marinated Stuffed Portobello Mushrooms are easy to prep in advance for a quick weeknight meal. Plus, they're packed with flavor!
Provided by CaliGirl Cooking
Categories Appetizer Main Course Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Combine the minced garlic, olive oil and balsamic in a small bowl. Divide the Portobello mushrooms between two gallon-sized resealable bags (two per bag) and pour half of the marinade into each. Toss to coat the mushrooms in the marinade and then place in the refrigerator for at least 30 minutes, or up to a couple of hours.
- Once mushrooms are done marinating, preheat the oven to 350 degrees Fahrenheit and begin to make the stuffing. Melt the butter in a medium sauté pan over medium-high heat. Once the butter has melted most of the way, add the sage leaves. Let the butter finish melting and continue to cook until brown specks begin to appear. Remove the sage leaves and reserve for later.
- Add the breadcrumbs and panko to the butter on the stove. Chop up the reserved sage leaves and add those back in as well. Cook over medium heat until the breadcrumb mixture begins to turn light golden brown. Pour into a large mixing bowl and set aside.
- Spray the same sauté pan with some nonstick cooking spray and then add the bacon. Cook until golden and just crispy. It is important not to overcook the bacon in this step. Once cooked, remove from pan and set on a plate lined with a paper towel to drain.
- Next, in the same sauté pan and using the grease from the bacon, add the sausage. Cook until lightly browned, then add to the mixing bowl with the breadcrumbs. Chop up the bacon and add that as well. Finally, add the cheese.
- Remove the mushrooms from their plastic bags and place on a baking sheet lined with aluminum foil. Pour any remaining marinade into the stuffing mixture and stir to coat. Divide the stuffing up amongst the four Portobellos and place in the oven. Bake for 15 minutes.
- Remove from oven and let cool slightly before serving. Perfect when paired with a light green salad.
Nutrition Facts : Carbohydrate 40 g, Protein 16 g, Fat 49 g, SaturatedFat 15 g, Cholesterol 48 mg, Sodium 637 mg, Fiber 3 g, Sugar 7 g, Calories 659 kcal, ServingSize 1 serving
STUFFED BALSAMIC PORTOBELLO MUSHROOMS
These savory mushrooms are baked with balsamic vinegar and tamari and stuffed with creamy gorgonzola and roasted red peppers. They're a feast for the senses!
Provided by Tracey Hatch-Rizzi
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and line a baking sheet with parchment. Or you can cook these in a covered baking pan.
- Cut out the stems and rub the outside of the mushrooms with a few drops of olive oil.
- Then add one tablespoon of olive oil, balsamic vinegar and tamari to each mushroom.
- Sprinkle each with a pinch of black pepper.
- Cover with foil (or the baking pan lid) and bake for about 20 minutes. Cooking time may slightly vary with mushroom size.
- While the mushrooms are baking, fry the rosemary sprigs in oil, lard or bacon grease (if using).
- After 20 minutes of cooking time the portobellos should have released liquid in the mushroom cups and be fork tender.
- Reserve liquid for a later use (you definitely want to do this!).
- Add 1 tablespoon of gorgonzola and roasted red pepper to each mushroom.
- Add the fried rosemary, if using.
- Turn off the oven and return these to the oven for about 5 minutes to melt the cheese and heat through.
- Grab a knife and fork and indulge!
Nutrition Facts : ServingSize 1 mushroom, Calories 194 calories, Sugar 5 g, Sodium 1113 mg, Fat 16 g, Carbohydrate 7 g, Fiber 2 g, Protein 5 g, Cholesterol 6 mg
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE
Provided by Rick Browne
Categories Cheese Dairy Garlic Herb Mushroom Onion Appetizer Marinate Vegetarian Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
- *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS
Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine.
Provided by Sharon123
Categories Cheese
Time 51m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
- Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
- Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
- Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!
Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 5.5, Cholesterol 22.4, Sodium 536, Carbohydrate 12.5, Fiber 4.4, Sugar 5, Protein 11.5
STUFFED PORTOBELLO MUSHROOMS
A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.
Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2
More about "balsamic glazed stuffed portobello mushrooms food"
BACON CAPRESE STUFFED PORTOBELLO MUSHROOMS - DAILY …
From dailydishrecipes.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - RUNNING IN A …
From runninginaskirt.com
CAPRESE-STUFFED MUSHROOMS RECIPE - CAFE DELITES
From thekitchn.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA CHEESE
From savourytrips.com
LIGHT LUNCH: STUFFED PORTOBELLO MUSHROOMS - FOOD …
From foodrepublic.com
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
STUFFED PORTOBELLO WITH BALSAMIC GLAZE | LOVE AND OLIVE …
From loveandoliveoil.com
STUFFED BALSAMIC-GRILLED PORTOBELLO MUSHROOMS
From deliciousliving.com
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
BALSAMIC GLAZED STUFFED MUSHROOMS - MOMMY HATES …
From mommyhatescooking.com
BALSAMIC GLAZED PORTOBELLO STUFFED MUSHROOM CAPS
From primallyinspired.com
Estimated Reading Time 3 mins
VEGAN STUFFED MUSHROOMS WITH BALSAMIC GLAZE - DARN GOOD VEGGIES
From darngoodveggies.com
STUFFED PORTOBELLO MUSHROOM RECIPES BALSAMIC VINEGAR
From deporecipe.co
STUFFED BALSAMIC GRILLED PORTOBELLO MUSHROOMS RECIPE
From recipes.sparkpeople.com
STUFFED PORTOBELLO MUSHROOM RECIPE | ARMSTRONG CHEESE
From armstrongcheese.ca
12 EASY PORTOBELLO MUSHROOM RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
STUFFED PORTOBELLO MUSHROOMS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPES
From yummly.com
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE …
From pinterest.co.uk
STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
BALSAMIC BAKED STUFFED PORTOBELLO MUSHROOMS (VEGAN)
From eatfreshglow.com
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
From shekeepsalovelyhome.com
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS - MYGOURMETCONNECTION
From mygourmetconnection.com
STUFFED PORTOBELLO MUSHROOMS RECIPE - FOOD.COM
From food.com
VEGAN STUFFED PORTOBELLO MUSHROOMS - PAPA VINCE
From papavince.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - 5* TRENDING RECIPES WITH …
From food.theffeed.com
CRISPY WILD RICE AND SAUSAGE STUFFED PORTOBELLO MUSHROOMS
From percolatekitchen.com
MEDITERRANEAN-INSPIRED STUFFED PORTOBELLO MUSHROOMS - RECIPES …
From recipesandme.com
BALSAMIC-GLAZED STUFFED MUSHROOMS RECIPE - FOOD HOUSE
From foodhousehome.com
BALSAMIC PORTOBELLO MUSHROOMS - TANGY, SIMPLE SIDE DISH - SIP …
From sipandfeast.com
STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
From yummly.com
10 BEST CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
10 BEST PORTOBELLO MUSHROOMS STUFFED STUFFING RECIPES | YUMMLY
From yummly.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - GYPSYPLATE
From gypsyplate.com
PORTOBELLO MUSHROOMS WITH BALSAMIC GLAZE - RECIPEZAZZ.COM
From recipezazz.com
STUFFED BALSAMIC PORTABELLA MUSHROOMS - DUMP AND GO DINNER
From onceamonthmeals.com
GRILLED BALSAMIC GLAZED PORTOBELLO MUSHROOMS | PALEO LEAP
From paleoleap.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC REDUCTION …
From theharvestskillet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love