My Best Steak Side Dish With Vidalias Shallots Portabellas Food

MOOSEWOOD ITALIAN STUFFED PORTABELLAS

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.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

MY BEST STEAK SIDE DISH WITH VIDALIAS, SHALLOTS, PORTABELLAS

Steps:

• Melt butter in large skillet.
• Add mushrooms, Vidalias, shallots,garlic and carrots.
• Sauté till soft and beginning to caramelize.
• Salt and pepper to taste.
• Add balsamic vinegar and allow to evaporate to a syrup.
• Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.

CORNMEAL OKRA FRITTERS

Steps:

• Heat the olive oil in a saute pan over medium-high heat. Add the onions and saute till translucent and slightly browned, about 5 minutes. Let cool.
• Place cornmeal, flour, salt, baking powder, and pepper in a large bowl and whisk together to blend. Make a well in the center of the flour mixture and add the eggs and water.
• Blend sparingly till dry ingredients are just moistened. Batter will be thick. Fold in the cooled onion mixture and okra.
• In a heavy skillet, pour oil to a depth of 1 inch and heat to 350 degrees F. Line a baking sheet with parchment paper. Scoop 2 heaping tablespoons of batter per fritter onto the lined baking sheet and flatten each slightly with the back of the spoon.
• Using a spatula, lift each patty and slide each into the hot oil. Cook a few at a time, being careful not to overcrowd the pan. Fry until golden brown on one side, approximately 2 minutes.
• Carefully flip the fritter and continue to fry on the other side until golden brown, approximately 2 minutes. Remove from oil and drain on a rack.

SPINACH AND ARTICHOKE STUFFED PORTABELLAS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large nonstick skillet over medium high heat.
• Add about 2 teaspoons of oil and the portobello caps.
• Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
• Add balsamic vinegar to the pan and allow the vinegar to cook away as it coats the caps.
• Transfer balsamic glazed caps to a cookie sheet.
• Return pan to the stove and add oil, garlic and onion.
• Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt.
• Coarsely chop artichoke hearts in the food processor and add to the spinach.
• Season veggies with salt and pepper and thyme.
• Add chopped toast and dampen stuffing with chicken or vegetable stock.
• Combine stuffing and sprinkle in a little grated cheese.
• Top each mushroom with 1/5 of the filling.
• Set mushrooms in oven for 5 minutes to set the filling.
• Cut each mushroom into 4 pieces and transfer to a serving dish.
• Enjoy!