Curried Vegetable Stuffed Portabellas Food

CURRIED VEGETABLE STUFFED PORTABELLAS

Steps:

• Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
• Meanwhile, cook spinach as directed on box. Squeeze to drain well.
• In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.
• Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.

VEGETABLE STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
• Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
• Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
• In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
• Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
• Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
• Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

VEGETABLE-STUFFED PORTOBELLOS

Steps:

• In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside., Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat until mushrooms are tender, 6-8 minutes on each side., Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender., Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes.

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.