EASY PORTOBELLO MUSHROOM GRAVY
Portobello mushrooms add a deep earthy flavor to this heart healthy vegan gravy. It's the perfect compliment to fluffy mashed potatoes!
Provided by CNS Recipes
Categories Sauces
Number Of Ingredients 11
Steps:
- Saute onion and garlic in 3 tbsp water; stirring often, until softened, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 10 minutes.
- Add broth, wine, soy sauce, thyme and sage and simmer for 10 minutes.
- Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper.
- Serve hot.
PORTOBELLO MUSHROOM PASTA
A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!
Provided by Patrica Garcia
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
- Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 88.8 g, Cholesterol 2.2 mg, Fat 10.3 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 1.9 g, Sodium 55.6 mg, Sugar 6.9 g
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
MUSHROOM, ONION, AND BASIL PIZZA
Make and share this Mushroom, Onion, and Basil Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 43m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°.
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes.
- Pat dry and slice thinly.
- Heat the oil in a large skillet over medium heat.
- Add the mushrooms and onion; cook until tender and the mushroom liquid evaporates and they begin to brown, 5-7 minutes (season this with a little salt and pepper, if desired).
- Stir in the garlic and remove from the heat.
- Place the pizza crust on a baking sheet; spread the marinara sauce over the crust, leaving a 1-inch border.
- Top with the mushroom mixture and sun-dried tomatoes.
- Sprinkle with the mozzarella and Parmesan.
- Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.
- Sprinkle with the basil, cut into 8 slices, and serve.
- Per serving: 350 calories, 14 g fat, 41 g carb, 3 g fiber.
Nutrition Facts : Calories 286.5, Fat 16.3, SaturatedFat 7.8, Cholesterol 43.1, Sodium 785.1, Carbohydrate 16.2, Fiber 3, Sugar 9.4, Protein 19.9
PORTABELLA MUSHROOM DRESSING
I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
Provided by Tamara Furst
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
- In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
- Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 36.5 g, Cholesterol 0.4 mg, Fat 1.5 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 694.5 mg, Sugar 5 g
CARAMELIZED ONION AND PORTOBELLO MUSHROOM BURGERS
Made with beans and mushrooms, these meat-free burgers are hearty enough for carnivores.
Provided by Dina Deleasa-Gonsar
Categories Entree
Number Of Ingredients 16
Steps:
- In a food processor, add black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper, salt and harissa. Pulse until mixture is a thick paste; chunks are OK.
- In a large bowl, beat eggs; add mushroom and bean mixture. Then add breadcrumbs, cheese and caramelized onions. Mix well.
- In a large frying pan, heat olive oil over medium heat. Once oil starts to simmer, 1-2 minutes, use dampened hands (the mixture will stick to you if you don't) and scoop a ½cup of mixture into the palm of your hand. Gently shape into a burger, all the while pressing together. The mixture should hold a burger shape. If it doesn't, add a tablespoon more of breadcrumbs.
- Place in frying pan, and cook 3-5 minutes per side, or until they're golden brown and a crust has formed on each side.
Nutrition Facts : Calories 267 kcal, Carbohydrate 25 g, Protein 16 g, Fat 12 g, Sodium 471 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
These amazing stuffed portobello mushrooms are topped with marinara sauce, spinach, and crispy goat cheese medallions. A delicious and easy vegetarian main course that is sure to be a crowd pleaser! Substitute gluten free breadcrumbs to make gluten free. Note: While you can adjust this recipe to work for any size portobello mushroom, I recommend finding large portobello mushrooms that are roughly 4-inches wide and have slightly deeper caps for filling. This will make them easier to stuff.
Provided by Laura / A Beautiful Plate
Categories Healthy and Light
Time 1h
Number Of Ingredients 14
Steps:
- Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
- Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
- Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
- Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
- Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
- Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
- Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 21 g, Protein 10 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 778 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g
SAUSAGE STUFFED PORTOBELLO MUSHROOMS
These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese.
Provided by Fox Valley Foodie
Categories Entree
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion. Saute until sausage has cooked through and onion and mushroom stems are tender. Add minced garlic and cook an additional 2 minutes.
- Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet.
- Scoop sausage filling onto portobello caps and top with grated Parmesan cheese.
- Place stuffed mushrooms into oven for 25 minutes, or until the mixture is heated through and the tops are browning.
- Let cool 5 minutes and serve.
Nutrition Facts : Calories 419 kcal, Carbohydrate 9 g, Protein 18 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 716 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PORTOBELLO MUSHROOM AND ONION BURGER TOPPING
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.
- 2. Prepare veggie burgers according to package directions.
- Serve burger on bun with warm topping.
- ON THE GRILL:
- Preheat grill
- Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
- Note: Recipe is vegan only if vegan steak sauce and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
PORTABELLA MUSHROOM, ONION AND SAGE SPREAD
Adapted from a recipe in Cooking Pleasures magazine. This is divine on crackers. It is best with portobello mushrooms, but I have also made it with regular button mushrooms. I have also used white onions or vedalia onions.
Provided by Feej3940
Categories Spreads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop mushrooms, onion and garlic. Set aside.
- Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes.
- Reduce the heat to medium low heat. Add cooking sherry. Simmer about 25-30 minutes, until the mushrooms are very soft and most of the liquid is gone.
- Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed.
- If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency.
- Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.
Nutrition Facts : Calories 115.4, Fat 6.8, SaturatedFat 0.9, Sodium 150.4, Carbohydrate 6.6, Fiber 0.9, Sugar 2.3, Protein 1.2
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
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- In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
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