Hearty Stuffed Portobellos Food

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.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
• Brush the mushrooms with balsamic vinegar.
• Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
• Add in tomatoes and spinach. Cook until spinach wilted and "cooked.".
• Divide the filling and stuff the mushrooms.
• Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
• Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).

HEARTY STUFFED PORTOBELLO'S

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat wheat berries dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe.
• Preheat oven to 400 degrees.
• In a sauce pan bring 2 cups water to a boil. Add the bulgur and a pinch of salt. Cover, turn heat off and let the bulgur steam for 20 minutes. When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below).
• Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves - set each individually aside.
• Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes. Turn mushrooms over and bake for another 5-6 minutes.
• In a small pan heat 1 tablespoons olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the sun-dried tomatoes, basil, a large pinch of lemon zest-about 1 ½ tbsp., and juice from one lemon. Cook for 1 minute, then fluff into prepared bulgur. Season with salt and pepper.
• Fill the mushroom caps with the bulgur filling and top with finely grated parmesan cheese. Place back in the oven and cook until the cheese is golden brown, about 5 minutes.
• Meanwhile, in a very large pan heat 2 tablespoons olive oil over medium heat, add minced garlic and cook for about 30 seconds, stirring continually. Add spinach and wilt it, about 5 minutes. Season with salt and pepper if you desire.
• Serve by placing a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes.
• Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal.