Creamy Stuffed Portabellas Food

MOOSEWOOD ITALIAN STUFFED PORTABELLAS

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a baking dish.
• Carefully brush or wipe off any soil from the mushrooms.
• Twist off the stems and discard.
• Rinse the mushroom caps and pat dry with a towel.
• In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
• Add the garlic and peppers and sauté for 5 minutes more.
• Remove from the heat and set aside.
• In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
• Stir the sautéed vegetables into the cheese mixture.
• Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
• Mound cheese mixture in each.
• Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
• Serve hot.

CREAMY STUFFED PORTABELLA MUSHROOMS

Steps:

• 1. Preheat your broiler.
• 2. In a large saucepan melt the butter, cream cheese and white wine. Stir constantly until thickened. Add powdered garlic and crushed red pepper.
• 3. Remove the stems from portabellas and chop up.
• 4. In a saute pan, cook the onion and garlic in olive oil until translucent. Add the chicken, chopped mushroom stems and let cook for about 5 minutes.
• 5. Add cream sauce to the chicken and adjust the seasonings.
• 6. Fill the mushroom caps with the sauce and place on a baking sheet.
• 7. Sprinkle with bread crumbs and put under the broiler for 6-9 minutes or until golden brown.
• 8. Enjoy!

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

MOZZARELLA STUFFED PORTOBELLOS

Steps:

• Preheat oven to 425 degrees F.
• Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
• While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
• Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

CHEESE-STUFFED PORTOBELLOS

Steps:

• Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
• Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
• Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

CREAMY STUFFED PORTABELLAS

Steps:

• warm up oil in skillet.
• mince onion and garlic (very fine).
• saute in skillet.
• open and drain tomatoes and dice at least 2 tomatoes and add to skillet.
• mix cream cheese and cheese blend together.
• add seasonings to taste.
• add sauted veggies to cheese mix with as little fluid as you can.
• drain chicken and shred well.
• add to cheese/veggie mix and stir well.
• remove any stems from caps and place in a greased pan.
• stuff with mixture and top with bread crumbs.
• Bake at 350 for 20 minutes or until nice and golden on top.
• ENJOY!

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.