PORTABELLA AND PROVOLONE
Make and share this Portabella and Provolone recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- In a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
- Moisten a paper towel and wipe the mushrooms to remove dirt.
- Cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
- Remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
- Bake 10-12 minutes or until they begin to brown and shrink a bit.
- Turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
- Remove from oven; let sit until cool enough to handle.
- Mix the cheeses and oregano together in a bowl.
- Scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
- Heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
- Uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
- Cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.
Nutrition Facts : Calories 368.4, Fat 29.1, SaturatedFat 11.6, Cholesterol 39.1, Sodium 508.2, Carbohydrate 11.1, Fiber 3.1, Sugar 3.9, Protein 19
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories Cheese Mushroom Pepper Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
GRILLED PORTOBELLO MUSHROOMS & SHALLOTS WITH ROSEMARY-DIJON
These can easily become the star attraction to your next grilled meal! For the grilling itself, build a moderate, medium-heat fire. The veggies come out tender and full of smoky flavor and can be served warm or at room temp. If grill marks do not appear after 5 minutes, adjust either the heat level or the position on the grill. I have made these with chunks of red onion with equally good results. These have great flavor! Interesting factoid: Once the mushroom reaches 4 to 6" in diameter, it is called a Portobello rather than a Portabella. Adapted from Cook's Illustrated magazine, May, 2009. Hope you enjoy.
Provided by Scoutie
Categories Vegetable
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thread shallots through roots and stem ends onto 2 metal skewers.
- Scrape most of the gills out of the mushrooms.
- Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
- Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
- Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
- Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
- Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
- Re-whisk remaining marinade, pour over vegetables, and serve.
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
- Place mushrooms in a baking dish that has been wiped with olive oil.
- Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
- Pile mozzarella cheese and parmesan cheese on top of each mushroom.
- Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
- Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
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