Mexican Stuffed Portobello Mushrooms Food
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
AVOCADO STUFFED PORTOBELLO MUSHROOMS
Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
- Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
- Remove from heat, and cool.
- Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
- Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
- Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
- Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
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