Portobello Mushroom Schnitzel Food

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BAKED PORTOBELLO MUSHROOMS



Baked Portobello Mushrooms image

Provided by Kitchen Nostalgia

Number Of Ingredients 7

1 lb portobello mushrooms (4 to 5 medium-size mushrooms (about 4 inches in diameter), 500 g)
2 Tbsp olive oil
2 cloves garlic (minced)
1 Tbsp chopped parsley
1 tsp chopped thyme
salt (pepper, to taste)
4-5 slices cheese (a kind that melts)

Steps:

  • Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
  • Wash mushroom caps, removing any dirt. Pat dry.
  • Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
  • Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.
  • Take Baked Portobello Mushrooms out of the oven. Place a slice of cheese on each mushroom. Return to the oven and bake for about 5 minutes or until cheese is melted. The mushrooms are cooked when they are warm through and have shrunk in size. Mushrooms are also good raw, so no need to worry about undercooking them.

EASY PORTOBELLO MUSHROOM SAUTE



Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 2

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

  • Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL



Eggplant (Aubergine) and Portabella Schnitzel image

Make and share this Eggplant (Aubergine) and Portabella Schnitzel recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms, stemmed
2 medium eggplants, sliced into 1/2-inch rounds
cooking spray, for coating vegetables (or olive oil)
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley, chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

  • Preheat the oven to 350°F Coat baking sheet with cooking spray.
  • To Make the Schnitzel:.
  • Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
  • To make Lemon Caper Sauce:.
  • Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
  • To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!

PORTOBELLO SCHNITZEL



Portobello Schnitzel image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 eggs
3 tablespoons milk
1 1/2 cups bread crumbs
4 large (6-inch) portobello mushrooms, stems removed
1 1/2 cups olive oil, plus 1 tablespoon
1/4 teaspoon kosher salt, plus more to taste
3 tablespoons lemon juice
2 tablespoons capers, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons chopped parsley

Steps:

  • Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered. Transfer the mushrooms to a clean platter.
  • In a medium skillet, add 1 1/2 cups olive oil and set over high heat. When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
  • Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 75 grams, Carbohydrate 34 grams, Fat 95 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 17 grams, Sodium 562 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED PORTOBELLO MUSHROOMS (AN EASY VEGETARIAN DINNER!)



Baked Portobello Mushrooms (An Easy Vegetarian Dinner!) image

These Baked Portobello Mushrooms are marinated in an easy gluten-free sauce and are oven roasted in just 30 minutes. Perfect as a vegan or vegetarian Thanksgiving main course!

Provided by Megan Gilmore

Categories     Main Course

Time 45m

Number Of Ingredients 6

3 portobello mushrooms ((stems removed))
3 tablespoons tamari ((gluten-free soy sauce))
1 tablespoon balsamic vinegar
1 garlic clove (, minced)
1 teaspoon fresh sage (, minced)
1 teaspoon fresh thyme leaves

Steps:

  • Use a towel to gently rub the portobello mushrooms to help remove any dirt, then arrange them in a glass baking side, with the stem-side facing up.
  • In a small bowl, stir together the tamari, vinegar, garlic, sage, and thyme. Use a spoon to pour the mixture over the 3 mushrooms, then use your hands to rub the sauce on the outside of the mushrooms, too. (Alternatively, you could put the mushrooms in a sealed container and gently shake them to coat them in the marinade, too.)
  • Let the mushrooms marinate for 15 minutes, while your oven preheats to 400ºF.
  • Bake the marinated mushrooms for 15 minutes, then use a spatula to flip them over and bake for an additional 15 minutes. It doesn't matter which side you bake first, but I think they look prettier for serving when you start with the stem-side up, then flip them over so the mushroom cap is nice and golden.
  • Serve warm with your favorite side dishes and an extra sprinkling of fresh sage or thyme for presentation. Leftover mushrooms can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Facts : Calories 36 kcal, Carbohydrate 5 g, Protein 3 g, Sodium 1014 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

AMAZING PORTOBELLO MUSHROOM RECIPE



Amazing Portobello Mushroom Recipe image

Stuffed Portobello Mushrooms are QUICK and EASY to prepare in less than 30 minutes, and are full of flavor from butter, thyme, and a cheese topping!

Provided by Isabel Laessig

Categories     Appetizer or main

Time 25m

Number Of Ingredients 8

¾ lb. Portobello mushrooms
1 clove garlic (minced)
2 Tbsp. olive oil
salt and pepper (to taste)
½ tsp. dried thyme
½ Tbsp. butter
1 Tbsp. Parmesan (grated)
3 Tbsp. mozzarella (shredded)

Steps:

  • Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
  • In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
  • Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
  • After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 5 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SAUTEED PORTOBELLO MUSHROOM RECIPE



Sauteed Portobello Mushroom Recipe image

Perfectly sauteed Portobello Mushroom. Make this easy one-pan skillet side dish to serve with meat or meatless plant-based dishes.

Provided by Helene Dsouza

Categories     Side Dish

Time 20m

Number Of Ingredients 8

8.8 ounces Portobello Mushrooms (sliced)
2 Tablespoon Butter
1 Onion (sliced)
1/4 Teaspoon Black Pepper
1 Tablespoon Garlic (pressed or finely chopped)
1/2 Teaspoon Salt (to taste)
1/3 cup White Wine
a few sprigs fresh Thyme (*see Notes)

Steps:

  • Heat up a skillet with the butter. Wait for it to melt.
  • Add in your sliced onions. Fry the onions translucent.
  • Then add all the sliced portobello mushrooms. Cook them so that they reduce and saute gently.
  • Season with salt, chopped garlic and black pepper.
  • Once the mushrooms have reduced in size, pour in the white wine and keep on high to medium heat. Stir cook for 1-2 minutes.
  • Add the Thyme and let reduce on slow heat until all the liquid is gone.
  • Serve hot as a side dish with beef steak, roasted chicken, turkey, pork chops, poached salmon or vegetarian meatless meals. See the suggestions in the post.

Nutrition Facts : ServingSize 163 g, Calories 126 kcal, Carbohydrate 8 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g

PORTOBELLO MUSHROOM SCHNITZEL



Portobello Mushroom Schnitzel image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 medium portobello mushroom caps (about 1 1/2 pounds)
3 tablespoons vegetable oil, plus about 2 cups for frying
1/2 head red cabbage
1 small onion
1 1/2 teaspoons caraway seeds
Kosher salt
1/4 cup red wine vinegar
1/2 cup chopped fresh parsley
Freshly ground pepper
2 large eggs
1/2 cup all-purpose flour
1 cup breadcrumbs
Applesauce, for serving

Steps:

  • Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable oil and broil until lightly browned and the juices have cooked off, 7 to 10 more minutes. Let cool slightly.
  • Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, caraway seeds and ½ teaspoon salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons water and cook until reduced, 7 more minutes. Stir in the parsley; season with salt and pepper.
  • While the cabbage cooks, heat about 1/2 inch of vegetable oil in a large deep skillet over medium-high heat. Lightly beat the eggs with 1/2 teaspoon salt in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten and absorb any liquid. Coat in the flour, then the egg, then the breadcrumbs. Fry in batches until browned and crisp, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve with the cabbage and applesauce.

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  • Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  • Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
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PORTOBELLO AND EGGPLANT SCHNITZEL RECIPE BY CARLTON JARED ...
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  • Preheat oven to 350 degrees F. Coat baking sheet with cooking spray.Whisk together milk and egg in wide bowl. Spread panko on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with panko. Shake off excess panko and set on prepared baking sheet. Spray vegetables with cooking spray and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and panko is dark golden brown. Set aside.
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Total Time 25 mins
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From yummly.com


PORTOBELLO MUSHROOM SCHNITZEL | KEEPRECIPES: YOUR ...
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Portobello Mushroom Schnitzel. See original recipe at: toriavey.com. kept by pcomm recipe by toriavey.com. Categories: Mushroom; print. Ingredients: 1 1/4 cups flour 1 tbsp cornstarch 1 …
From keeprecipes.com


PORTOBELLO SCHNITZEL - REROOT YOUR HEALTH
RECIPES; COURSES; CONTACT; Portobello Schnitzel Print Recipe. Portobello Schnitzel. Servings: 4 servings. Ingredients. 8 portobello mushroom caps ; 3 tbsp avocado oil plus 2 cups of oil for frying; 1/2 head red cabbage shredded; 1 small onion ; 1 tsp carraway seeds; 1/4 cup red wine vinegar; 1/2 cup fresh parsley chopped ; 2 eggs; 1/2 cup almond flour; 1 cup …
From rerootyourhealthllc.com


PORTOBELLO MUSHROOM SCHNITZEL - A CHEF OF YOUR OWN
Portobello Mushroom Schnitzel – boiled portobello mushroom caps over sauteed thinly sliced cabbage, onion, red wine vinegar & caraway seeds . Reviews There are no reviews yet. Be the first to review “Portobello Mushroom Schnitzel” Cancel reply ...
From ilovegreatfood.com


PORTOBELLO MUSHROOM SCHNITZEL (FROM THE MENU FOR "VE EAT ...
Recipes from Adventist Vegetarian Cooking Schools and Other Healthy Sources (Menu Bar in Upper Left Corner) Portobello Mushroom Schnitzel (From the menu for "Ve Eat" German Favourites at the May 23, 2019 Alberni Veg Supper Club) Get link; Facebook; Twitter; Pinterest; Email; Other Apps; May 19, 2019 Portobello Mushroom Schnitzel: Portobello …
From veggieschool.blogspot.com


PORTOBELLO MUSHROOM RECIPES | RECIPELAND
4,072 PORTOBELLO MUSHROOM RECIPES Chicken Cheese Stuffed Poblano Peppers (4220) 1 day ago. 91.2 k Classic stuffed peppers with a Mexican twist. Chicken, cheese and mushrooms makes this a great change with a bit of spicy flare. Bisquick Quiche ...
From recipeland.com


18 PORTOBELLO MUSHROOM RECIPES - FOOD.COM

From food.com


PORTOBELLO SCHNITZEL | JAZZ COOKING & RECIPES | JAZZTRONOMY
Jazz cooking, recipes and music. For happier cooking and more awareness about our food choices.
From jazztronomy.com


PORTABELLA MUSHROOM SCHNITZEL RECIPES | SPARKRECIPES
portobello mushroom recipes; roasted potato salad; barbecue chicken strips; soup broccoli cauliflower; chicken filet; south beach chicken; chili with beans and rice; spanish food ; low fat cereal bars; seafood manicotti; broiled zucchini and potatoes with parmesan bake; Seasonal & Party; SparkPeople closed in August 2021 so you can no longer save or track recipes. You …
From recipes.sparkpeople.com


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