Savory Stuffed Portabellas Food

THREE CHEESE AND SPINACH-STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat the oven to 350°F. Place the cleaned mushrooms on a baking sheet, gill side up. Brush with 1 tablespoon of the olive oil, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and bake for 6 minutes. Remove from the oven and set aside to cool on the baking sheet for at least 15 to 20 minutes.
• Heat a large (12- to 14-inch) sauté pan over medium-high heat. Add the remaining tablespoon of olive oil. Add the shallots and the garlic and sauté, stirring, for a minute or so. Add a few handfuls of spinach, carefully turning with tongs or a spatula, and cook until wilted; add more spinach as room becomes available. Season with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
• Drain the spinach in a fine-mesh strainer set in the sink, pressing on the spinach with your hands or a rubber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle, and then finely chop.
• In a medium mixing bowl, combine the chopped spinach, breadcrumbs, mozzarella, Parmesan, and pecorino romano. Taste and adjust the seasoning as necessary by adding more salt and pepper.
• Divide the filling evenly among the baked and cooled mushrooms (about ¼ cup filling per mushroom; Love Note 5). Bake for about 10 minutes, or until the filling is hot and bubbly.
• To serve, place 1 mushroom on each plate and drizzle 1 tablespoon Roasted Red Pepper Coulis around each mushroom.

VEGETABLE STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
• Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
• Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
• In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
• Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
• Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
• Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

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.

~ SAVORY STUFFED PORTABELLA'S ~

Steps:

• 1. Line a boiler pan with foil. Set aside. Remove the stems from the mushrooms, chop and set aside. Remove the gills with a spoon. Discard. Place mushrooms top side up on pan. Spray with cooking spray and place about 5 inches under broiler for about 5 minutes. Should be tender and juices running from them.
• 2. In a medium skillet, saute onions, pepper and garlic over medium heat, stirring often until tender and browning. Stir in the chopped mushroom stems, zucchini, salt and pepper. Cook for another 4 minutes or until tender, stirring often. Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Leave this mixture cool for a few minutes.
• 3. Stir in the panko crumbs and cheese.
• 4. Stuff each mushroom evenly and place back under broiler for 4 - 5 minutes or until golden and cheese is melted.
• 5. Serve immediately. Delicious.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

MOZZARELLA STUFFED PORTOBELLOS

Steps:

• Preheat oven to 425 degrees F.
• Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
• While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
• Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SPINACH STUFFED PORTABELLA CAPS

Steps:

• Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
• Place half a slice of swiss in each cap.
• In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
• Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
• Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
• Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
• Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
• Bake at 350 for 20-25 minutes, or until the tops are golden brown.

FETA STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from Mushrooms
• Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
• Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
• Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
• Drizzle mushrooms with a little of olive oil
• Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
• Enjoy!

12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)

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

7-INGREDIENT VEGAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.
• Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed - anywhere from 30-45 minutes. Taste to sample doneness - if you prefer a chewier, softer rice, cook longer. If you're OK with more bite, check around the 25-minute mark.
• In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
• Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
• Prepare parmesan cheese if needed. Set aside.
• Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
• Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
• Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
• Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.

SAVORY STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
• In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
• Brush smooth side of washed mushroom caps with oil & place on baking sheet.
• Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
• Top each with 1/2 tablespoon cheese.
• Bake 10-15 minutes until cheese begins to brown.
• Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.