Roasted Pesto Stuffed Portobellos Food

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the grill to medium heat
• Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
• In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

ROASTED PORTOBELLOS WITH PESTO

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

PESTO-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. To make the pesto, put all the ingredients in a small food processor and season with salt and pepper. Blitz to make a coarse paste, stopping to push down the ingredients in the bowl and adding a little water if necessary. Place the mushrooms in a roasting tin, undersides facing up. Spread a tablespoon of pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spray them with oil. Put the tin in the oven and roast the mushrooms for 10 minutes. Mix the tomato purée and oregano with 100ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture, taking care that the liquid doesn't go over the mushrooms - it's fine for it to cover the courgettes. Cook for a further 20 minutes. Remove the tin from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA

Steps:

• Stir together pesto and olive oil, set aside.
• If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
• Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
• Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
• If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
• Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.

PESTO-STUFFED PORTOBELLO BURGERS

Steps:

• Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
• Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

PESTO-STUFFED MUSHROOMS

Steps:

• 1) Prepare the pesto sauce by mincing all ingredients in a food processor 2) Remove the gills (i.e. black insides) from mushrooms. This step is very important, as it keeps the mushrooms from getting soggy 3) Mix breadcrumbs and pesto sauce 4) Spoon pesto mixture into each mushroom cap 5) Drizzle with olive oil, salt and pepper 6) Bake for 15-20 minutes at 400F FYI: - Steps 1-2 can be done in advance - These reheat very well - I will sometimes bake with campari tomatoes (on the vine) to add colour - I initially only made these with portobellos, but I find that the white mushrooms for stuffing are just as good and they are smaller and less expensive - These can be made dairy with parmesan

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
• Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
• Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
• Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.