SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)
Attention, mushroom lovers: here's THE perfect sautéed baby bella mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
Provided by Sonja Overhiser
Categories Side Dish
Time 9m
Number Of Ingredients 6
Steps:
- Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.
Nutrition Facts : Calories 115 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 10.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg
STUFFED BABY BELLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
EASY STUFFED PORTOBELLA MUSHROOMS RECIPE
Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more!
Provided by Karin and Ken
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees.
- Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
- Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
- Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
- Blitz to combine ingredients until they are finely chopped
- Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
- Spoon stuffing mixture into each of the mushroom caps.
- Mushrooms must be packed and somewhat over flowing or full.
- Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
- They will look like this.
- Followed by two tablespoons of Parmesan cheese.
- Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
- Cover the pan with foil and bake for 30 minutes
- After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
- Remove from oven.
- Enjoy every bite!
GORGONZOLA/SAUSAGE STUFFED BABY BELLA MUSHROOMS
This is a simpler version of Giada DeLarentes' sausage stuffed mushroom recipe. They were a big hit every time I made them. They can be grilled or baked in the oven. You can use baby bellos or the big ones. The baby bellos are perfect for a bite sized appetizer.
Provided by Mandy Jo 829
Categories < 60 Mins
Time 40m
Yield 10-16 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage until pink is gone.
- While sausage is cooking, take stems out of mushrooms and chop up.
- Add garlic cloves to sausage, cook for 1 minute and turn heat to low.
- Add mascarpone, bread crumbs, gorgonzola, and mushroom stems.
- Add salt and pepper to taste.
- Stuff mushrooms with cooked filling and line up on a baking sheet.
- Bake in a 350 degree preheated oven for 20-25 minute
- There will most likely be some filling left. You can eat it on crackers or ripped up french bread.
Nutrition Facts : Calories 321, Fat 18.3, SaturatedFat 7.7, Cholesterol 38.6, Sodium 957.9, Carbohydrate 22.3, Fiber 4.5, Sugar 5.8, Protein 20.3
RACHAEL RAY'S STUFFED BABY BELLAS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
SAUSAGE STUFFED MUSHROOMS
Creamy sausage stuffed mushrooms will be the most popular appetizer at your next party. Make this recipe in advance for easy entertaining!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 47m
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.
- Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces-once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
- To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
- Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
- In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
- Fold in the sausage mixture.
- With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
- Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
- Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 (of 42), Calories 42 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
GORGONZOLA STUFFED GRILLED MUSHROOMS
Steps:
- Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)
These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING: Preheat oven to 400 degrees.
- Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
- Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
- Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
- MUSHROOMS: Preheat oven to 400 degrees.
- Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
- Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
- Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.
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