PORTOBELLO STACKS
We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.
Provided by JOHN KARST
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
- Bake in preheated oven for 30 minutes, or until cheese is golden brown.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g
PORTOBELLO POLENTA BAKE
Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 304 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 605mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
SOFT POLENTA WITH ROASTED PORTOBELLOS AND SNAP PEAS
Best of both worlds: Leftover creamy polenta from tonight turns into crisp pan-fried polenta cakes tomorrow. Portobellos add meatiness and depth to this vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups water to a boil over high. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for Friday.
- Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 teaspoon oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 teaspoons oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.
- Divide polenta among 4 plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan.
Nutrition Facts : Calories 327 g, Fat 9 g, Fiber 8 g, Protein 11 g
BACON AND EGGS WITH POLENTA-VEGGIE STACKS
Turn bacon and eggs into something special by serving them with crispy polenta rounds and sauteed spinach and plum tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.
PORTABELLA STACKS
This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!
Provided by luvmybge
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Scrape out the dark gills on the underside of each mushroom.
- Rinse lightly under water and wipe with paper towel.
- Thinly slice the eggplant and sprinkle with garlic salt.
- Put the mushrooms in an oiled baking dish.
- Drizzle with a few sprinkles of olive oil and balsamic vinegar.
- Top with a couple eggplant slices.
- Add a basil leaf.
- Add mozzarella slice.
- Add a slice of red onion.
- Add a basil leaf.
- Add a slice of tomato.
- Add a basil leaf.
- Repeat layers and top with Asiago cheese.
- At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
- Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
- Bake in 400° for 20 minutes.
POLENTA STACKS WITH HAM, SPINACH, AND CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Position a rack about 6-inches from the broiler and preheat to high. Cut the polenta into 8 squares and transfer to a sheet pan. Pat dry with a paper towel and lightly brush with olive oil. Broil until tops are browned, about 8 minutes. Remove pan from oven.
- Meanwhile, heat the olive oil in a large skillet over high heat. Add the garlic and pepper flakes, stir until fragrant, about 30 seconds. Put the spinach in the pan and season with salt, cook, stirring occasionally, until wilted, about 3 minutes. Reserve pan.
- Divide the wilted spinach among each polenta square. Divide slices of the meat on top of the spinach and top each square with the cheese. Place under the broiler until cheese melts and just begins to brown, another 4 minutes.
- Heat the sauce in the skillet used for the spinach. Ladle some sauce onto each of 4 plates. Place 2 polenta cakes in the middle of each plate and serve.
- Put the broth and milk in a medium saucepan and bring to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
- Pull the saucepan from the heat and whisk in the cheese, butter, salt, and pepper. Pour into a baking dish. Cover with plastic wrap and refrigerate until set, about 2 hours.
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
Categories Cheese Garlic Leafy Green Mushroom Vegetable Side Vegetarian Cheddar Cornmeal Spinach Fall Winter Chard Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
- Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
- Spoon polenta onto plates. Top with greens and portobello mushrooms.
PORTABELLA STACK
Make and share this Portabella Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 38m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
- Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
- Clean mushroom and carefully remove stem.
- Slice the tomato, nice thick slices.
- To build the stack: Build the stack as the bottom of the mushroom browns.
- Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
- Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
- Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
- Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
- Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
- Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
- Sprinkle with Parmesan cheese.
- Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
- Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
- Make one or repeat to make more.
Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1
POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA
Yield Serves 6
Number Of Ingredients 15
Steps:
- For polenta:
- Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
- For stacks:
- Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
- Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
- Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.
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