POTATO-STUFFED PORTOBELLO MUSHROOMS
To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
- Return the cooked potatoes and the garlic cloves to the pot.
- Mash until very smooth; cool slightly.
- Add in 6 tablespoons cheese; mix well to combine.
- Season with salt and pepper.
- Add/whisk in the 3 eggs and 1 egg yolk.
- Remove mushroom stems and chop finely.
- Heat oil in a large skillet over medium-high heat.
- Add in the mushroom stems and onion; saute for 5 minutes.
- Stir in parsley, rosemary, salt and pepper.
- Set oven 400 degrees F.
- Prepare a lightly greased baking dish.
- Brush the rounded sides of the mushrooms with oil.
- Place on the baking sheet (fan sides upwards).
- Bake for 10 minutes, then remove from oven.
- Reduce oven temperature to 350 degrees F.
- Divide the onion mixture between mushroom caps.
- Mound potato mixture on top of the onion mixture.
- Sprinkle with remaining 2 tablespoons Parmesan cheese.
- Return to oven and bake for about 25 minutes, or until heated through.
- Delicious!
Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
PORTABELLAS STUFFED WITH PARMESAN POTATOES
Make and share this Portabellas Stuffed With Parmesan Potatoes recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the peeled potatoes, garlic, and bay leaf in large saucepan of boiling salted water and cook until the potatoes are very tender, about 12 minutes.
- Drain and discard the bay leaf.
- Return the potatoes to pot.
- Mash them together until they are smooth and set aside to cool for about 5 to 7 minutes.
- After the waiting time mix in 3 to 4 tablespoons of Parmesan cheese and season with salt and pepper.
- Whisk in the eggs and set the mixture aside.
- Remove the mushroom stems from the Portobellos and chop them very fine.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.
- Add mushroom stems and onion and sauté 5 minutes.
- Stir in parsley and rosemary and season with salt and pepper.
- Preheat oven to 400.
- Brush rounded sides of mushrooms with 3 teaspoons oil.
- Place them on a baking sheet, gill sides up.
- Bake for 10 minutes.
- Reduce oven temperature to 350.
- Divide the onion mixture among mushroom caps.
- Mound the potato on top of the onion mixture inside the caps.
- Sprinkle the tip of the potato mixture with the remaining Parmesan cheese.
- Bake until heated through, about 25 minutes.
- While the mushrooms are cooking heat 1 teaspoon oil in large pot over medium heat.
- Add the fresh spinach and sauté 2 minutes.
- Season with salt and pepper.
- Divide the spinach among 4 plates.
- Top each serving with 1 stuffed mushroom.
- Season to taste.
- Can be doubled or tripled.
Nutrition Facts : Calories 348.4, Fat 11.4, SaturatedFat 2.7, Cholesterol 110.2, Sodium 216.3, Carbohydrate 50.7, Fiber 8.9, Sugar 6.2, Protein 14.8
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES
Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.
Provided by conniecooks
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES
These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
- Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
- While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
- Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
- Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
- Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
- Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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
PARMESAN RISOTTO STUFFED PORTABELLAS
This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light.
Provided by RedBird1
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring broth and water to a simmer in a medium saucepan (do not boil).
- Turn heat to low and keep warm.
- Preheat oven to 375.
- Heat 2 tsp oil in a large saucepan over medium-high heat.
- Add onion, celery, carrot; sauté for 1 minute.
- Add rice and sauté for 5 minutes.
- Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup of broth.
- When liquid is nearly absorbed, add another ½ cup of broth.
- Continue until all broth is added and rice is tender.
- Remove from heat and stir in Parmesan cheese and green onions.
- Remove stems from mushroom caps (if necessary) and discard.
- Place the caps, gill (bottom) side up, in a 13x9 baking dish.
- Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
- Pour ½ c water into the bottom of the baking dish.
- Bake at 375 for 30 minutes or until tender.
- Heat 1 teaspoons.
- olive oil in a large pan over medium-high heat until hot.
- Add chopped onion and garlic; sauté until tender.
- Add spinach; sauté 2 minutes or until wilted.
- Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.
Nutrition Facts : Calories 440.4, Fat 10.2, SaturatedFat 4.2, Cholesterol 20.1, Sodium 397.4, Carbohydrate 60.9, Fiber 7.2, Sugar 7.4, Protein 18.4
STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES
Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese.
Provided by Ambervim
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Remove stems from mushrooms and set caps aside. Chop stems finely.
- Saute stems and garlic in 1 tbs butter over medium high heat until tender.
- Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
- In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
- In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
- Bake 25 minutes or until heated through.
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- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
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- Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
- Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
- Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
- Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.
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