FOUR CHEESE MASHED POTATO STUFFED PORTOBELLO MUSHROOMS
Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F or grill to 400 degrees F.
- Clean the mushrooms and rub with oil.
- Sprinkle with salt and pepper and place on a foil lined baking tray.
- Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
- While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
- Fold in the cheddar cheese and the peppers.
- When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
- Top with the scallions and serve hot.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 5.6 g, Cholesterol 14.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 235.8 mg, Sugar 0.3 g
STUFFED PORTOBELLO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h30m
Yield 6 servings
Number Of Ingredients 41
Steps:
- For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips.
- Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well.
- Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours.
- Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use.
- For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute.
- Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes.
- Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender.
- For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes.
- For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap.
- Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes.
- For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot.
- Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese.
- Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.
POTATO AND PORTOBELLO MUSHROOM GRATIN
Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
- Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
CEDAR-PLANK STUFFED PORTOBELLOS
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I've tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. -Katie Stemp, Tacoma, Washington
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.
Nutrition Facts :
12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Heat Oven 375°F
- Place Mushrooms top down on wire cooling rack on rimmed baking sheet
- Layer pesto over mushrooms
- Mix other ingredients
- Put mixture on mushrooms
- Bake 20-25 minutes
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
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.
AIR FRYER PORTOBELLO MUSHROOMS
Looking for a delicious vegetarian main course to prepare the in the air fryer? Give these hearty Stuffed Air Fryer Portobello Mushrooms a try! They are quick and easy to make in under twenty minutes. These stuffed mushrooms have a meaty texture and are filled with sautéed onions and spinach, then topped with cheese. Serve the air fryer mushrooms for lunch or dinner, they are sure to be a hit!
Provided by angela @marathonsandmotivation
Categories Appetizer Main Course Side Dish Snack
Number Of Ingredients 6
Steps:
- Clean the mushrooms by gently removing any dirt off the top with a damp paper towel. Gently scrape the gills out of the bottom of the cap with a spoon.
- Brush the mushrooms with 2 tbsp olive oil. Sprinkle with salt and pepper to taste and set aside.
- Heat a skillet over medium heat, then add in remaining olive oil.
- Add the onion and sauté for 3 minutes, stirring with a wooden spoon.
- Add the spinach and sauté for 2 minutes.
- Remove from heat and add parmesan cheese, mix to the combine everything.
- Stuff the portobello with the spinach and cheese mixture.
- Then, sprinkle cheddar cheese evenly over the tops of the stuffed mushrooms.
- Place them in the air fryer basket. Select manual and set 370˚ Fahrenheit.
- Cook for 10 minutes and remove from air fryer.
- Serve warm by themselves or on top of a bed of greens.
Nutrition Facts : Calories 238 kcal, Carbohydrate 11 g, Protein 15 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 41 mg, Sodium 649 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
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 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.
PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES
Categories Mushroom Potato Side Bake Vegetarian Spinach Sweet Potato/Yam Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings; can be doubled
Number Of Ingredients 12
Steps:
- 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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- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add avocado oil or coconut oil or water (1 tsp as original recipe is written) and rinsed and drained quinoa (1/2 cup as original recipe is written). Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt (amounts as original recipe is written // adjust if altering batch size).
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