PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
ROASTED PORTOBELLOS WITH ROSEMARY
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g
GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.
Provided by FolkDiva
Categories < 60 Mins
Time 40m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3
PESTO-STUFFED PORTOBELLO BURGERS
Provided by Martha Rose Shulman
Categories dinner, easy, for two, lunch, quick, weekday, burgers, main course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.
Provided by France C
Categories Stuffed Mushrooms
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories Cheese Mushroom Pepper Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
More about "roasted portobellos with pesto food"
PESTO PORTOBELLOS — RECIPES FOR HEALTH - THE NEW YORK …
From nytimes.com
Estimated Reading Time 2 mins
CAPRESE BLT BALSAMIC ROASTED PORTOBELLO ... - CLOSET COOKING
From closetcooking.com
Reviews 6Estimated Reading Time 2 minsServings 4Total Time 45 mins
ROASTED PESTO PORTOBELLOS - MY WHOLE FOOD LIFE
From mywholefoodlife.com
Estimated Reading Time 2 mins
PORTOBELLO PESTO PIZZAS - COOK SMARTS
From cooksmarts.com
Estimated Reading Time 4 minsTotal Time 35 mins
11 PORTOBELLO MUSHROOM RECIPES YOU NEED TO TRY - FUNGI …
From fungially.com
Author Maureen Farrar
PORTOBELLO MUSHROOM BURGER WITH PESTO MAYO ... - RECIPES.NET
From recipes.net
Cuisine AmericanCategory HamburgerServings 4Total Time 45 mins
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
PORTOBELLO BURGER WITH MOZZARELLA AND PESTO | RECIPE WITH ...
From kitchenstories.com
4.5/5 (18)Calories 554 per servingCategory Main
- Clean portobello mushrooms, if needed. Remove stems with a paring knife and lay the mushrooms skin-side down in a baking dish. Peel and mince garlic, and add to a bowl with white wine vinegar, a portion of the olive oil, honey, oregano, salt, and pepper. Mix well to combine. Pour mixture over the mushrooms and let marinate for approx. 1 hr. in the fridge.
- Meanwhile, toast pine nuts in a frying pan and set aside in a bowl. Pluck basil leaves from the stem and place in food processor. Add drained sun-dried tomatoes, toasted pine nuts, a portion of the olive oil, salt, and pepper. Blend to a paste and set pesto aside.
- Slice mozzarella. Wash bell pepper and remove the end and the entire inner, then slice into rings. Peel and halve onions. Halve avocado and remove the pit. Scoop out the flesh and slice. Heat the remaining olive oil in the same frying pan used to toast the pine nuts over medium-high heat and sauté onions for approx. 2 min. Sprinkle with sugar and let caramelize for approx. 2 min. more. Season with salt and toss.
- Heat grill pan over medium-high heat and toast burger buns. Remove from pan and set aside. Place mushrooms skin-side up in the pan and sear for approx. 2 min. Flip, and place mozzarella slices on top. Fry for approx. 2 min. more.
ROASTED PORTOBELLO MUSHROOMS WITH GREEN PEA PESTO LENTILS ...
From staceyhomemaker.com
5/5 (2)Total Time 50 minsCategory DinnerCalories 318 per serving
- First, you’re going to prep the portobello mushrooms. First, hold the mushroom by the stem in your hand and use a damp paper towel to gently brush the dirt off the portobello mushroom caps. Then, carefully remove the stem and (optional) use a grapefruit spoon to gently scrape out the gills.
- Preheat the oven to 400 degrees. In a small bowl, add balsamic vinegar, low-sodium tamari, garlic powder, onion powder, and olive oil. Whisk it together.
- Place the cleaned mushroom caps in a large baking dish that you lined with parchment paper. Drizzle the sauce over the mushrooms and then use your hands to rub the sauce all over the mushrooms. Let the mushrooms marinate for 20 minutes.
- After 20 minutes, use your hands to rub any of the sauce that dripped off back onto the mushrooms and then place the dish into the oven to bake for 20-25 minutes (depending on how big the mushrooms are), flipping halfway through.
VEGAN PORTOBELLO BURGERS WITH PESTO MAYONNAISE - MARATHONS ...
From marathonsandmotivation.com
Servings 4Calories 378 per serving
- To make the pesto mayonnaise, blend vegan mayonnaise, pecans, basil, nutritional yeast, garlic, salt and olive oil with an immersion blender, food processor or regular blender. Process until smooth.
- Cook the portobellos cap side down over medium heat in a skillet or on the grill until tender. It will take 8-10 minutes.
PORTOBELLO, CHEESE AND ARUGULA-PESTO PANINI RECIPE | FOOD ...
From foodandwine.com
Servings 6Total Time 45 mins
- Preheat the oven to 400°. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden, about 4 minutes. Transfer the pine nuts to a mini food processor and let cool. Add the arugula, Parmigiano-Reggiano, garlic and 1/4 cup of the olive oil and process until smooth. Season the pesto with salt.
- Using a spoon, scrape the brown gills from the underside of the portobello mushroom caps. Place the mushrooms on a baking sheet, top side up, and brush with the remaining 1/4 cup of olive oil. Season the mushrooms with salt and roast for about 20 minutes, turning once, until tender. Let cool. Transfer the mushrooms to a work surface and thinly slice them.
- Heat a panini press or griddle. In a small bowl, stir the cherry peppers into the mayonnaise. Spread the mayonnaise on the bottom halves of the ciabatta rolls. Top with the Taleggio, portobello and pesto and close the sandwiches. Cook the panini until golden and crisp outside and the cheese is melted within: 3 minutes in a press or 3 minutes per side on a griddle. Cut the panini in half and serve.
PORTOBELLO BURGER WITH MOZZARELLA AND PESTO MAYO
From skinnytaste.com
Ratings 5Calories 229 per servingCategory Dinner, Lunch
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
PORTOBELLO MUSHROOM SANDWICH - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (9)Total Time 20 minsCategory LunchCalories 432 per serving
- Preheat the oven to 392F / 200CBrush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper.Place the mushrooms stem side up on a small baking tray.Bake in the oven for 10 to 15 minutes.
- Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot griddle pan. Spread the mayo over the bottom ciabatta.
- When the mushrooms are roasted, carefully pat them dry if they are very wet.Place one mushroom on each ciabatta. Crumble over the feta then add the tomatoes and a couple of basil leaves.Place the remaining ciabatta on top on then serve immediately.
STUFFED PORTOBELLO MUSHROOMS WITH PESTO - CLEAN EATING
From cleaneatingmag.com
Cuisine MediterraneanTotal Time 35 minsCategory Dinner TonightCalories 434 per serving
MARINATED PORTOBELLOS WITH CASHEW CHEESE AND PESTO | PETA
From peta.org
Estimated Reading Time 2 mins
GRILLED FILET MIGNON WITH PORTOBELLOS AND PESTO | METRO
From metro.ca
3/5 (8)Total Time 35 minsServings 4
PESTO & ROASTED TOMATO STUFFED MUSHROOMS - EVERY LAST BITE
From everylastbite.com
5/5 (3)Calories 52 per servingTotal Time 50 mins
ROASTED STUFFED PORTOBELLO MUSHROOMS WITH SPINACH-CILANTRO ...
From diabeticgourmet.com
Servings 4Calories 185 per servingEstimated Reading Time 1 min
GRILLED PORTOBELLOS WITH RICOTTA, PESTO AND ROCKET RECIPE ...
From olivemagazine.com
Servings 4Total Time 20 minsCategory HealthyCalories 261 per serving
GRILLED PORTOBELLO MUSHROOMS WITH WALNUT ARUGULA PESTO ...
From everylastbite.com
5/5 (5)Total Time 20 minsServings 4Calories 697 per serving
PORTOBELLO BURGERS WITH PESTO SAUCE - COLAVITA RECIPES
From colavitarecipes.com
Servings 4Estimated Reading Time 2 minsCategory BurgerTotal Time 32 mins
PORTOBELLOS STUFFED WITH MOZZARELLA + RED PESTO | FEAST AT ...
From feastatthetable.com
Estimated Reading Time 2 mins
ROASTED PORTOBELLO SANDWICHES RECIPE | HELLOFRESH
From hellofresh.com
Cuisine ItalianCalories 880 per servingTotal Time 35 mins
GRILLED PORTOBELLOS ON TOAST WITH PESTO - OLIVEMAGAZINE
From olivemagazine.com
Servings 2-3Total Time 20 minsCategory Quick And EasyCalories 728 per serving
ROASTED PORTOBELLOS WITH PESTO RECIPE | RECIPE | RECIPES ...
From pinterest.com
GRILLED FILET MIGNON WITH PORTOBELLOS AND PESTO | METRO
From api.metro.ca
RECIPES WITH PESTO | COOKING LIGHT
From cookinglight.com
GRILLED PORTOBELLO, PESTO, AND ROASTED RED PEPPER SANDWICH ...
From ahintofhoney.com
ROASTED PORTOBELLOS WITH PESTO- TFRECIPES
From tfrecipes.com
PORTOBELLO BURGERS WITH PESTO & QUINOA-CRUSTED ONION RINGS
From cleaneatingmag.com
PORTOBELLO MUSHROOM PESTO RECIPES
From tfrecipes.com
GRILLED BABY PORTOBELLO’S WITH PESTO AND GARLIC BUTTER ...
From bbqguru.com
STUFFED PORTOBELLOS WITH PESTO, ROASTED PEPPERS ...
From makegoodfood.ca
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED ...
From bonappetit.com
ROASTED PORTOBELLO STUFFED WITH ARUGULA PISTACHIO PESTO ...
From aimeegreenacre.com
ROASTED PORTOBELLOS WITH PESTO RECIPE - PINTEREST.CA
From pinterest.ca
ROASTED PORTOBELLO WITH RED PESTO - BIGOVEN.COM
From bigoven.com
STUFFED PORTOBELLOS WITH PESTO, ROASTED PEPPERS ...
From makegoodfood.ca
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED ...
From fooddiez.com
PORTOBELLO, PESTO, AND ROASTED RED PEPPER PIZZA | A HINT ...
From ahintofhoney.com
RECIPES WITH PESTO SAUCE - FOOD.COM
PESTO PORTOBELLO SANDWICH WITH ROASTED VEGGIE SOUP RECIPE ...
From pacificfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love