Portabella Mushroom Bake Food

AMAZING PORTOBELLO MUSHROOM RECIPE

Steps:

• Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
• In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
• Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
• After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Steps:

• Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
• Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
• Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
• Whisk together the mayonnaise and teriyaki sauce in a small bowl.
• For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

BAKED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400°F/200C.
• Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
• Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
• In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
• Bake the mushrooms for around 15 minutes until tender.
• While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

PORTABELLA MUSHROOM BAKE

Steps:

• Preheat oven to 350°F.
• In blender or food processor, grind almonds until powdered.
• Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
• Place mushrooms upside down in baking dish, tightly in one layer.
• Bake for 30 to 35 minutes or until mushrooms are tender.
• To serve, slice thickly on diagonal. Spread onion and sauce on top.

PORTABELLA MUSHROOM CASSEROLE

Steps:

• Mix all of the ingredients together except for 1/4 c cheese and half of the Ritz.
• Put in a greased 8x8 pyrex and cook at 400degrees for about 30 minutes.
• Put the rest of the cheese and the crackers on top and cook until crackers are golden (about 5 minutes).

BETH'S PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
• Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
• Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

BAKED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

BAKED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Saute onions in butter in small sauce pan until they are soft.
• Add garlic powder, Italian seasoning, salt and pepper as desired, stuffing and crab meat, stir and reduce to low heat.
• Pour water and oil over mixture, stir slightly, remove from heat and cover.
• Remove stems from mushrooms and scoop out enough of the underside of the mushrooms to leave a crater to be filled.
• Fill the mushroom crater with the stuffing mixture.
• Place mushrooms in oven safe baking dish, cover with foil and bake at 350 degrees for 25 minutes.

BAKED PORTABELLA MUSHROOMS

Steps:

• Combine ingredients in a large container.
• Let marinate for 30 minutes to an hour.
• Preheat oven to 350°F.
• Pour the entire contents into a large baking dish, and bake for 25 minutes.
• Turn at least once.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.