Roasted Portobello Caps Food

ROASTED PORTOBELLO CAPS

Steps:

• To make the sundried tomato tapenade: In a blender or food processor combine the reconstituted tomatoes, capers, garlic, basil, and salt and briefly process until mixture forms a coarse puree. With the machine running, add the oil in a slow and steady stream. Transfer the tapenade to a clean container and refrigerate. The tapenade can be made up to 2 weeks in advance. To roast the portobello caps: Preheat the oven to 400 F. Place the mushroom caps on a clean work surface and, using a sharp thin-bladed knife, slice the caps horizontally into 3 pieces. Spread 1 tablespoon of the tapenade on the bottom slice, crumble on 1 tablespoon of the goat cheese, and top with the middle mushroom slice. Layer with the tapenade and goat cheese as before, and cap with the mushroom top. Transfer the mushrooms to an oiled baking sheet and bake for 8 to 10 minutes or until the caps are heated through. To serve: Drizzle 3 teaspoons of basil oil on the bottom of each serving plate, and swirl 2 teaspoons of balsamic vinegar in the oil. Center a mushroom on each plate and garnish with fresh basil leaves.

ROASTED STUFFED PORTOBELLOS

Steps:

• Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
• Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
• Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

ROASTED PORTABELLA CAPS

Steps:

• Preheat oven to 450. Spray a cooking sheet or roasting pan. (To lessen the mess, consider lining it with parchment paper instead.) Place mushrooms gill-side up on the pan. Sprinkle with a little salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, 1/8 t. salt and some pepper. Remove mushrooms from oven. Top each with 2 T. of crumb mixture, spreading evenly. Return to oven and cook until browned, about 5 minutes.

HEALTHY LASAGNA WITH KALE AND PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
• Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
• Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.

BOTTLE CAP SALSA

Steps:

• Preheat the broiler.
• In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside.
• Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred.
• Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside.
• Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached.

ROASTED PORTOBELLO MUSHROOMS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
• Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
• Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
• Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
• Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
• Serve while they are still warm.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
• Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
• Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.

BAKED PORTOBELLO CAPS WITH MELTED GOAT CHEESE

Steps:

• Preheat the oven to 375*F.
• Spread the sauce in the bottom of a 9"x9" baking dish.
• Arrange the mushroom caps, gill side up, on top.
• Place a piece of goat cheese on each mushroom.
• Sprinkle evenly with the pine nuts.
• Bake for 30 minutes, or until hot and bubbly.
• Top with the chopped basil.
• Garnish with the basil sprig, if using.
• Makes 4 servings.
• Enjoy!