MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE
Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
Provided by LikesItHot
Categories Poultry
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sausage until done. Cut into small chunks.
- Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
- Sprinkle the garlic powder and oregano over the ricotta.
- Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 5 below.
- STUFFING.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE.
- HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
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