Individual Stuffed Portobello Mushroom Quiches Food

STUFFED PORTOBELLO MUSHROOM

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

STUFFED PORTOBELLO MUSHROOMS

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.

PORTABELLA MUSHROOM QUICHE

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

INDIVIDUAL STUFFED PORTOBELLO MUSHROOM "QUICHES"

Steps:

• Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside.
• Heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
• Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
• Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.