PORTOBELLO BURGERS
Steps:
- Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
- Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
- In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
- Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.
Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams
PORTOBELLO WELLINGTON RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Pre-heat oven to 375 degrees F. Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry). Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately. **Notes:** If you want to omit the portobello mushroom then just fill each square with equal parts crimini mushroom/spinach and Gruyere filling. Brush the egg wash on the outer parameters of the puff pastry and fold opposite corners together to make a triangle pocket. Bake as directed and serve with a green salad.
PORTOBELLO WELLINGTON
I found this recipe in Ciao! magazine. It is from a restaurant called "Inn At the Forks" in Winnipeg, MB. The description reads: "This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal." To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious
Provided by GourmetQueen
Categories < 60 Mins
Time 45m
Yield 4 Wellingtons, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degree F.
- Using a spoon, scrape gills from interior of mushrooms.
- Generously drizzle olive oil over mushrooms and season with salt and pepper.
- Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
- Cut puff pastry sheet into four equal squares.
- Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
- Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
- Place on parchment-lined baking sheet with folded side down.
- Brush top of Wellington with egg wash.
- Bake in oven for 12-15 mins, until pastry is golden.
PORTOBELLO BELLYBUTTONS
Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal.
Provided by RUCIFEY
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
- While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 57.8 g, Cholesterol 80.7 mg, Fat 21.6 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 12.1 g, Sodium 777.5 mg, Sugar 5 g
PORTOBELLO BELLYBUTTONS
Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal.
Provided by RUCIFEY
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
- While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 57.8 g, Cholesterol 80.7 mg, Fat 21.6 g, Fiber 4.4 g, Protein 22.6 g, SaturatedFat 12.1 g, Sodium 777.5 mg, Sugar 5 g
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