GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI
I found this recipe on the net. I love Olive Garden's Ravioli di Portobello, especially the sauce mmmmm. I have not tried this recipe, and I may be to lazy to make ravioli, unless I use wonton wrappers. I have seen premade mushroom ravioli before, so I plan to keep a look out and make the sauce to go with it. I look forward to trying it as soon as I see some ravioli. I am sure this sauce would be good on anything, including a leather boot, or tennis shoe if you are vegetarian! Enjoy! This recipe makes 15-20 ravioli. Timing is approximate.*UPDATE* Apparently the ravioli dough is no good, so I suggest using wonton wraps or your own dough recipe. I get the Barilla mushroom ravioli, and this sauce is absolutely wonderful.
Provided by Chele B
Categories < 4 Hours
Time 1h15m
Yield 20 ravioli, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Filling:.
- Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.
- Ravioli Dough:.
- Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.
- Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
- Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
- Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
- Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
- Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
- Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
- Sun Dried Tomato Sauce:.
- Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.
- Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
- Serving:.
- Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
OLIVE GARDEN RAVIOLI DI PORTOBELLO
Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce! Portobello lovers you have yet to try this cheesy sun-dried tomato concoction!
Provided by Alyona Demyanchuk
Categories Main Dish
Time 18m
Number Of Ingredients 11
Steps:
- Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
- In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.) Stir in the flour and stir until light brown. Add in the tomato paste and mix thoroughly.
- Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
- Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 40 g, Protein 17 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 908 mg, Fiber 3 g, Sugar 2 g, Calories 559 kcal
OLIVE GARDEN STUFFED MUSHROOMS
Everyone enjoys a great stuffed mushroom, and these are awesome. It's like having Olive Garden mushrooms at home! This copycat recipe for Olive Garden stuffed mushrooms is crowd-pleasing. This recipe is a winner in my family, and it will be in yours.
Provided by Stephanie Manley
Categories Appetizer
Time 40m
Number Of Ingredients 14
Steps:
- Wash the mushrooms, remove the stems, and pat dry. Save the stems for another recipe. Drain the clams and reserve the liquid.
- In a mixing bowl, mix together clams, green onion, minced garlic, garlic salt, 1 tablespoon soft butter, and oregano. Add egg, breadcrumbs, and clam juice and mix everything together. Stir the cheeses into the clam stuffing until well blended.
- Place the clam mixture in each mushroom cavity and make it into a small mound. You should be able to stuff between 8 and 12 mushrooms depending on the size of the mushrooms. Place the mushrooms in a lightly-oiled baking dish. Pour 1/4 cup melted butter over the mushrooms.
- Cover and place in a preheated oven at 350 degrees for about 35 - 40 minutes. Remove from the oven and sprinkle the mushrooms with freshly grated mozzarella cheese. Pop them back in the oven until the cheese is just slightly melted.
- Garnish with freshly diced parsley.
Nutrition Facts : Calories 279 kcal, Carbohydrate 13 g, Protein 11 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 602 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA
This is straight from the Olive Garden's website. I haven't tried it yet, but it sounds wonderful. Posting it here so I don't lose the recipe before I get the chance to try it!
Provided by Lacer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Remove any dirt from mushroom caps with a damp towel and place in a 9X13, tops down.
- Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
- Flip caps over so the tops are up and bake caps in over for 8 - 10 minutes, (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).
- Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt, and pepper, and stir. (For increased mushroom flavor, finely chop and saute the mushroom stems in olive oil and add to filling mixture.).
- Fill each cap with the mixture and drizzle with marinade. Bake caps for 8 - 10 minutes more, or until most of the cheese is melted.
- Garnish with fresh basil leaves and serve.
COPYCAT OLIVE GARDEN STUFFED MUSHROOMS
Olive Garden Stuffed Mushrooms are one of their most popular appetizers and surprisingly easy to make at home! These delightful bites are stuffed with shrimp & scallops, cheese and breadcrumbs.
Provided by FoodHussy
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. (No preheating required if using air fryer.)
- Lightly oil a round baking dish or pie plate.
- Stem mushrooms - if you push on the sides of the stems - they should pop out completely.
- Combine shrimp, scallops, beaten eggs, minced garlic, garlic salt, bread crumbs, oregano, basil, Parmesan and Romano in a bowl and mix well.
- Place approximately 1 1/2 teaspoons of the stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
- Place the stuffed mushrooms in slightly oiled baking dish and spoon melted butter over the top of the mushrooms.
- Bake at 350 for 35 minutes
- Remove from oven and sprinkle mozzarella cheese on top and bake for an additional 3 minutes for cheese to melt.
- Follow directions above until oven
- Place mushrooms in oven safe dish - if you have a small air fryer - you can use a small metal pan (like a mini-cheesecake pan or small baking dish)
- Depending on the size of your air fryer - you might need to air fry in two batches
- Air fry at 350 for 10 minutes.
- Open air fryer and top with mozzarella.
- Air fry at 350 for 2 minutes for cheese to melt.
Nutrition Facts : ServingSize 3 mushrooms, Calories 332 kcal, Carbohydrate 17.6 g, Protein 27.2 g, Fat 17 g, SaturatedFat 9.2 g, Cholesterol 205 mg, Sodium 561 mg, Fiber 1.5 g, Sugar 2.4 g
More about "olive garden portobello mushrooms with mozzarella food"
GRILLED PORTOBELLOS WITH TOMATOES AND MOZZARELLA | …
From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 4Total Time 30 mins
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA CHEESE ...
From savourytrips.com
5/5 (3)Total Time 8 minsEstimated Reading Time 3 mins
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA
From bigoven.com
Reviews 1Servings 1Cuisine Not SetCategory Appetizers
OLIVE GARDEN ITALIAN RESTAURANT | FAMILY STYLE DINING ...
From olivegarden.com
PORTOBELLO MUSHROOM AND FRESH MOZZARELLA ... - YUMMY O YUMMY
From yummyoyummy.com
Estimated Reading Time 2 mins
OLIVE GARDEN MENU - FOXBORO MA 02035 - (508) 543-3967
From allmenus.com
Location 392 Patriot Place South, Foxboro, MA 02035
OLIVE GARDEN - BAYTOWN RESTAURANT - BAYTOWN, TX | OPENTABLE
From opentable.com
Accept Reservations NoOpening Hours nullCuisine ItalianLocation 6744 Garth Rd, Baytown, United States, TX
OLIVE GARDEN MENU - HYANNIS MA 02601
From menuprice.info
Location 1095 IYANOUGH RD, HYANNIS, 02601, MAPhone 5087759896
OLIVE GARDEN MENU AND PRICES - MENUS WITH PRICE
From menuswithprice.com
4.4/5 (123)
OLIVE GARDEN MENU, MENU FOR OLIVE GARDEN, TERRA LOSA ...
From zomato.com
2.5/5 (238)
OLIVE GARDEN STUFFED MUSHROOM RECIPE - CREATE THE MOST ...
From recipeshappy.com
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA ...
From pinterest.com
TOP 20 SNACK RECIPES WITH GARLIC, LEMON, OLIVE OIL ...
From supercook.com
HTTP://WWW.COPYCATRECIPEGUIDE.COM/HO... - COPYCAT RECIPE ...
MOZZARELLA AND PORTOBELLO MUSHROOM RECIPES (168) - SUPERCOOK
From supercook.com
OLIVE AND PORTOBELLO MUSHROOM RECIPES (32) - SUPERCOOK
From supercook.com
TOP 20 EGG, MOZZARELLA & PORTOBELLO MUSHROOM RECIPES : 2022
From supercook.com
OLIVE GARDEN BRUSCHETTA NUTRITION / OLIVE GARDEN ...
From toprasyictlsan.blogspot.com
TOP 20 SNACK RECIPES WITH EGG, MOZZARELLA, OLIVE OIL ...
From supercook.com
OLIVE GARDEN RESTAURANT IN PARIS TN (TENNESSEE)
From placestoeat.com
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA ...
From pinterest.ca
STUFFED PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPES
From yummly.com
OLIVE GARDEN MENU WITH PRICE [LATEST UPDATED FOOD MENU]
From menuandprices.org
HEALTHY STUFFED PORTOBELLO MUSHROOMS - ALL INFORMATION ...
From therecipes.info
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA
From pinterest.com
OLIVE GARDEN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH ...
From pinterest.nz
TOP 20 GARLIC, LEMON, PARSLEY & PORTOBELLO MUSHROOM ...
From supercook.com
TOP 20 SNACK RECIPES WITH GARLIC, LEMON, PARSLEY ...
From supercook.com
NEW OLIVE GARDEN SECRET RECIPE | RECIPESECRETS.NET
From newslettercollector.com
OLIVE GARDEN MUSHROOMS : OLIVE GARDEN RAVIOLI DI ...
From smalldices.blogspot.com
OLIVE GARDEN'S PORTOBELLO MUSHROOMS WITH MOZZARELLA RECIPE ...
From pinterest.co.uk
OLIVEGARDENSTUFFEDMUSHROOMSCOPYCAT RECIPES
From tfrecipes.com
OLIVE GARDEN :: PORTOBELLO MUSHROOMS WITH MOZZARELLA ...
From ashabutterflys.com
OLIVE GARDEN'S PORTOBELLO MUSHROOMS WITH MOZZARELLA ...
From pinterest.jp
PORTOBELLO MUSHROOMS WITH MOZZARELLA | RECIPES | RECIPE ...
From pinterest.ca
TOP 20 LUNCH RECIPES WITH LEMON, MOZZARELLA, PARMESAN ...
From supercook.com
OLIVE GARDEN PORTOBELLO MUSHROOMS WITH MOZZARELLA
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love