BAKED PORTOBELLO MUSHROOMS
Provided by Kitchen Nostalgia
Number Of Ingredients 7
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
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
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
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
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
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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!)
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
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
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
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
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
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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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STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
4.4/5 (165)Total Time 45 minsCategory Appetizer, Side DishCalories 221 per serving
- 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.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
PORTOBELLO MUSHROOM SCHNITZEL - VEGAN RECIPE WITH PANKO
From toriavey.com
5/5 (32)Total Time 30 minsCategory Main CourseCalories 277 per serving
- Stir in the hot sauce and beer or seltzer until a thick but pourable batter forms. Note that the beer will be difficult to measure out due to foam; you’ll need at least one 12 oz. bottle of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.
- Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate. Dip the mushroom slices into the batter...
- ...then into the panko sesame mixture to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients.
PORTOBELLO AND EGGPLANT SCHNITZEL RECIPE BY CARLTON JARED ...
From thedailymeal.com
4/5 (1)Estimated Reading Time 1 minServings 8Calories 218 per serving
- 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.
- Melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat and add lemon juice and parsley.To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with lemon-caper sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.
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PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE - SUPERGOLDEN BAKES
From supergoldenbakes.com
4.2/5 (4)Category PorkServings 4Total Time 32 mins
- Place the pork medallions between two sheets of cling film and lightly pound the with a rolling pin to flatter to about 2cm (3/4in) thick.
- Blitz the panco in a food processor so that you have really fine breadcrumbs. Put on a plate and mix with the Parmesan and lemon zest.
- Dip the pork into the flour to lightly coat, then dip in the beaten egg and finally coat in the breadcrumbs. Cover and chill while you make the sauce.
SIMPLE MUSHROOM SCHNITZELS WITH SALAD RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine EuropeanCategory Salads,MainsServings 4Total Time 25 mins
- Preheat oven to 220°C. Whisk 3 eggs in a bowl. Place stuffing mix in a bowl. Dip mushrooms into egg then mix. Repeat for a second coat.
- Place mushrooms on a baking-paper lined tray. Spray well with oil, then bake for 15 minutes or until golden brown. Season.
- Meanwhile, place remaining eggs in pan of warm water over medium heat. Bring to the boil, reduce heat to low and cook for 61/2 minutes. Cool in iced water. Peel.
- Toss salad with dressing from the kit. Divide salad among bowls and top with mushrooms, cheese from the kit and halved eggs.
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4.9/5 (13)Calories 542 per servingCategory Appetizer, Side Dish
- Mix together the peppers, tomatoes, olive oil, garlic and salt and pepper and put in a baking dish and put in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes.
- Once cooked, put the mushrooms on a plate and put the pepper and tomato mixture on top. Sprinkle over the feta and basil and serve.
GRILLED PORTOBELLO MUSHROOMS RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (4)Total Time 15 minsCategory SideCalories 73 per serving
- Marinate the mushroom caps in the marinade, and using a basting pastry brush, brush the marinade over them so that they're well coated.
- Once it's hot, place the marinated portobellos cap side down. As the mushrooms are being grilled, brush over the leftover marinade to get more flavor. Cook for 3-4 minutes, and you'll notice that grill marks will become obvious on the mushroom caps.
PORTABELLA SCHNITZEL WITH CAMEMBERT AND GARLIC POTATO ...
From germanfoods.org
Servings 4Category Entree
- Preheat oven to 350 degrees F. Place the Camembert in a large mixing bowl. Add the Butterkäse, Tilsiter, sour cream, onions, garlic, chives, paprika, and salt and pepper to taste. Combine with your hands, as your body temperature will melt the cheese and make the mixture smoother. The mixture should be thick, about the texture of cream cheese. If it's too thin, add additional Butterkäse or Tilsiter. If it's too thick, add heavy cream.
- Season the portabellas with salt and pepper. Spread the cheese mixture inside the cap and press firmly. Place the flour in a shallow dish. Whisk together the eggs and heavy cream in a second shallow dish. Place the bread crumbs in a third shallow dish. Dredge the stuffed portabellas in the flour, tapping gently to remove excess. Place them in the eggwash and cover completely, shaking gently to remove excess. Place the eggwashed portabellas into the breadcrumbs and coat completely. Repeat the process to double-bread.
- Heat the oil and butter in a large oven-proof sauté pan over high heat. Place the portabellas in the pan, stuffed-side-down, and sauté until golden brown, about 2 minutes. Turn and sauté until golden brown. Place the pan in the oven and bake until the mushrooms are tender, about 5 to 10 minutes. Remove from oven and allow to cool slightly, allowing the cheese to rest before slicing.
- Place the potatoes in a large pot and just cover with the cream and milk. Add the garlic and salt, pepper, and nutmeg to taste. Cook, stirring frequently, until the potatoes are tender, about 15 to 20 minutes. Add the butter. Pass the potatoes through a food mill fitted with a fine gauge disk. Adjust seasoning as necessary. Place the potatoes in a pastry bag fitted with a star tip.
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