Pan Roast Portabella Mushrooms With Dijon Vinaigrette Asiago Cheese Food

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

BALSAMIC ROAST MUSHROOMS

Steps:

• Preheat oven 220c.
• Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine.
• Place the mushrooms into a large bowl and pour over the vinegar mixture.
• Toss mushrooms with mixture well to combine ingredients and mushrooms together.
• Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender.
• Sprinkle mushrooms with the herbs and serve.

ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F.
• Place mushroom caps, gill side up, on baking sheet.
• Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes.
• Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
• Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

STUFFED PORTABELLA MUSHROOMS WITH SALMON

Steps:

• In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
• Melt margarine and mix with bread cubes in a separate bowl. Set aside.
• With a spoon, mix celery, water chesnuts, carrots and green pepper.
• Add bread cubes.
• Place mushrooms, cap side down on greased baking pan.
• Preheat oven 375*.
• Mound filling in each cap.
• Bake 25 minutes.
• Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.