OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
- Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
- Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
- Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.
GINGER-LEMONGRASS PORTOBELLO MUSHROOM CAPS
Steps:
- Baste the mushrooms with Asian Baste on the gill side of the mushroom. Then, spread 1 tablespoon of Ginger-Lemongrass Puree over the Asian Baste.
- In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp.
- On an oiled griddle on medium high heat place 6 Coconut Rice Cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.
- In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.
- On your plate, take the Cilantro Pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.
- Place all the ingredients into a blender and puree until smooth.
- Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.
- In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.
- Preheat the oven to 350 degrees F.
- In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.
- In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.
- Chill and then cut into squares.
- Place all the ingredients into a blender and puree until smooth.
ROASTED PORTOBELLO WITH CARAMELIZED ONION RAVIOLI
Steps:
- For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
- For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
- For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
- For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE
Provided by David Downie
Categories Mushroom Potato Side Bake Vegetarian High Fiber Casserole/Gratin Goat Cheese Artichoke White Wine Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
- Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES
Categories Salad Mushroom Broil Vegetarian Quick & Easy Lunch Rosemary Marsala Fall Thyme Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Preheat broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
More about "open faced ravoilo with artichokes portobello mushrooms and a basil oven roasted tomato vinaigrette food"
INA GARTEN'S PORTOBELLO MUSHROOM LASAGNA RECIPE | KITCHN
From thekitchn.com
CHICKEN AND PORTOBELLO MUSHROOM RAVIOLI WITH A ROASTED GARLIC …
From chicken.ca
ASTRAY RECIPES: OPEN FACED RAVOILO WITH ARTICHOKES
From astray.com
OPEN-FACED SANDWICH RECIPES - FOOD & WINE
From foodandwine.com
ROASTED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - EATINGWELL
From eatingwell.com
12 BEST PORTOBELLO MUSHROOM RECIPES – A COUPLE COOKS
From acouplecooks.com
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
JOHN TESAR | CHEF DU JOUR | FOOD NETWORK
From foodnetwork.com
OPEN FACED RAVOILO WITH ARTICHOKES - BIGOVEN.COM
From bigoven.com
DATE NIGHT DINNER: OPEN-FACED RAVIOLI WITH EGG AND WILTED GREENS
From thekitchn.com
OPEN-FACED MUSHROOM SANDWICH | RICARDO
From ricardocuisine.com
ARTICHOKE AND TOMATO STUFFED PORTOBELLO MUSHROOMS - THRIFTY FOODS
From thriftyfoods.com
OPEN-FACE DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND …
From recipenet.org
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