Portabella Mushrooms Filled With Almonds And Dry Tomatoes Food

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Scrape black gills out of mushrooms with a spoon and remove stem.
• Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
• In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
• In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
• Spread panko mixture evenly over cheese filling.
• Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

PORTABELLA MUSHROOMS FILLED WITH ALMONDS AND DRY TOMATOES

Steps:

• Remove the stems from the mushrooms (keep them for a future use) Brush the top of the mushrooms with the oil. In a bowl, mix remaining ingredients and set aside.
• Set the barbecue to medium-high heat. Put the mushrooms, top side up on an oiled grill. Close the cover and cook for about 4 minutes or until mushrooms begin to release their juice. Flip the mushrooms and filled them with the cheese mixture you set aside. Close the cover and keep cooking for about 4 minutes or until cheese has melted and mushrooms are tender.

STUFFED PORTABELLA MUSHROOMS

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.

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

STUFFED PORTABELLA MUSHROOMS

Steps:

• In a bowl, combine the cheese, bread crumbs, parsley, almonds, tomatoes, chives and pepper.
• Set aside.
• Remove the mushroom stems and reserve for another use, such as stock.
• Brush the mushroom caps all over with oil.
• Place, gill side down, on a greased broiler pan.
• Broil just until the juices release, about 4 minutes.
• Turn the mushrooms over.
• Spoon the cheese filling evenly over the gills.
• Broil until the cheese is melted and the mushrooms are tender, about 4 minutes.

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA

Steps:

• In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
• Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
• Toast bread and spread with tomato purée. Top purée with mushrooms.