PORTABELLA MUSHROOMS
Make and share this Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
- Place, smooth side up, in large, shallow glass dish.
- Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
- Let stand for 15 minutes.
- Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
- Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6
MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS
Great versatile recipe. I think it would make great appetizers with the baby portabellas. The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini. It makes it more moist
Provided by Kanzeda
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
- Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
- Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
- Coat a baking sheet with cooking spray.
- Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
- Bake for 25 minutes or until mushrooms are tender.
- Combine remaining 2 tablespoons of dressing and salad greens.
- Serve 1 cup of greens with 1 mushroom cap.
Nutrition Facts : Calories 181.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 14.8, Sodium 368.5, Carbohydrate 26.2, Fiber 3.5, Sugar 3.7, Protein 8.8
ROASTED PORTABELLA MUSHROOMS
Easy Roasted Portabella Mushrooms. Topped 2 ways for a delicious and healthy vegetarian feast! Visit www.oatandsesame.com to get the recipe for version #2 featuring avocado brown rice! Yum!
Provided by OatandSesame
Categories Vegetable
Time 1h
Yield 2 mushrooms, 2 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE THE MUSHROOMS.
- Remove the stems from the mushrooms.
- With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
- Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
- When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
- While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
- PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
- In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
- Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
- Using a julienne peeler or spiralizer, make the zucchini noodles.
- If the zucchini is particularly watery, you can blot it with a paper towel.
- Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
- Season with salt and pepper.
- PUT IT ALL TOGETHER.
- Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
- Plate the mushrooms, top with zucchini tomato mixture.
- Sprinkle with toasted pine nuts, cheese and fresh parsley.
Nutrition Facts : Calories 493.6, Fat 19.2, SaturatedFat 1.9, Sodium 1044.8, Carbohydrate 23.8, Fiber 4.9, Sugar 11.7, Protein 8.8
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