Marinated Stuffed Portabella Mushrooms Food

MARINATED STUFFED PORTABELLA MUSHROOMS

Steps:

• With a damp cloth or paper towel, wipe the portabellas to clean them.
• Remove the stems, chop and set aside.
• Mix all of the marinade ingredients together and place into a Ziplock bag.
• Add the mushroom caps and seal.
• Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
• To make the stuffing, begin heating olive oil in a large skillet.
• Add reserved mushroom stems, onions, celery and garlic.
• Cook until veggies start to soften a bit.
• Add chicken and cook until done, about 5 or 6 minutes.
• Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
• If it is a little dry, you can mix in a tablespoon or so of broth or wine.
• Remove portabellas from the Ziplock bag and discard remaining marinade.
• With a paper towel, pat the portabellas to remove excess moisture.
• Turn them over so that the gill sides are facing up and place in an oven safe pan.
• Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
• Sprinkle the remaining 2 tablespoons of Parmesan on top.
• Pour the chicken broth in the bottom of pan.
• Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Preheat and grease outside grill to medium heat.
• Wash and remove stem from mushrooms.
• Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
• Mix the cream cheese and bacon together.
• Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
• Add to cream cheese and bacon mixture.
• Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
• Remove and let cool for about 3-5 minutes.
• Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
• Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
• Top with the Mozzarella cheese and Parmasan cheese.
• Sprinkle with Italian Bread Crumbs.
• Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
• Enjoy.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove mushroom stems and chop.
• In a medium skillet, sauté mushroom stems, bell peppers, green onions, garlic and basil in butter until tender.
• Cool and add cheese; add salt and pepper to taste.
• Bake mushrooms, smooth side down, in a buttered dish for 15 minutes at 425º.
• Spoon filling into mushrooms and bake for 10 minutes more.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

MARINATED AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill or grill pan.
• Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.