PORTABELLA MUSHROOM QUICHE
A simple quiche with portabella mushroom crust is the perfect protein packed breakfast or brunch.
Provided by Stephanie
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees. Generously butter pie pan.
- Meanwhile melt tbsp. olive oil and butter over medium heat in saute pan. Place mushroom slices in pan.
- Sprinkle with garlic powder, onion flakes, red chili pepper flakes, salt & pepper.
- Cook about 15 minutes, turning once during cooking process. You want to kind of lightly brown them.
- In separate bowl beat eggs, greek yogurt, garlic, onion, salt & pepper. Add cheese and mix well.
- Layer mushrooms on bottom of pie pan. Then pour egg filling on top. Then top with tomato slices.
- Bake 30 minutes in preheated oven.
MUSHROOM AND GRUYèRE QUICHE
A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens for a memorable brunch.
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400F.
- In a large bowl, toss mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer.
- Roast for about 15 minutes, or until cooked and firm.
- Remove from oven and set aside.
- Prick pie shell all over with a fork.
- Prebake shell for 10 to 15 minutes, until lightly browned.
- Reduce oven temperature to 350F.
- Whisk together heavy cream and eggs with thyme, salt and pepper.
- In a large bowl, combine roasted mushrooms, onion, gruyere and thyme.
- Spread this mixture in the bottom of the pie shell in an even layer.
- Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.
- Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.
Nutrition Facts : Calories 320 calories, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 105 milligrams, Sodium 370 milligrams, Carbohydrate 25 grams, Protein 10 grams
SAUSAGE, ONION AND PORTABELLA MUSHROOM QUICHE
At one time quiche was considered a 'sophisticated' dish, served at well to do luncheons. My how things have changed. Now a regular weekday meal in many homes, quiche may contain ingredients from the exotic to the ordinary. Here's a new version I hope will find a place in your collection. Created for RSC 16.
Provided by Diana 2
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
- Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
- In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
- Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
- Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
- Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.
Nutrition Facts : Calories 223.9, Fat 15.9, SaturatedFat 8.7, Cholesterol 191.6, Sodium 225.8, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 12.4
PORTABELLA MUSHROOM BAKE
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BARBARA BUSH'S MUSHROOM QUICHE
Make and share this Barbara Bush's Mushroom Quiche recipe from Food.com.
Provided by Lane5928
Categories Weeknight
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Position rack in lower 1/3 of oven and preheat to 375 degrees.
- Melt butter in large skillet over medium-high heat.
- Saute the mushrooms, onions, garlic, and shallots together.
- Stir in seasonings and cook 2 minutes until liquid is evaporated.
- Let cool 5 minutes.
- In a medium bowl combine eggs with milk or cream and beat well.
- Stir in mushroom mixture and pour into pie crust.
- Bake until filling is puffed, set and starting to brownabout 35 to 45 minutes.
Nutrition Facts : Calories 295.6, Fat 19.4, SaturatedFat 7.3, Cholesterol 139.9, Sodium 713.9, Carbohydrate 21.4, Fiber 2.4, Sugar 2.2, Protein 10.7
STUFFED PORTABELLA MUSHROOMS
Make and share this Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Connie C.
Categories < 60 Mins
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Brown sausage in a skillet. Drain.
- Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
- Combine the sausage with the above ingredients. Mix well.
- Spray cooking pan with non - stick spray.
- Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
- Into the center of the mushrooms add the sausage mixture.
- Bake 10-12 minutes.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 5.1, Cholesterol 34.8, Sodium 235.9, Carbohydrate 6, Fiber 1.6, Sugar 3.4, Protein 10.1
PORTABELLA MUSHROOM QUICHE
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Provided by Lennie
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.
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