SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
EXTRA SPICY PORTABELLO MUSHROOM BURGERS
Try out a veggie option on the grill tonight with our Extra Spicy Portobello Mushroom Burgers recipe. You might never go back to regular burgers!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Brush mushrooms with half the dressing. Grill 4 to 6 min. or until tender, turning and brushing with remaining dressing occasionally.
- Top mushrooms with cheese and place rolls, cut sides down, on grill grate. Grill 1 min. or until cheese is melted and buns are lightly toasted.
- Mix MIRACLE WHIP, ketchup and pepper; spread onto bottom halves of rolls. Fill rolls with mushrooms and remaining ingredients.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
PORTOBELLO STACKS
We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.
Provided by JOHN KARST
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
- Bake in preheated oven for 30 minutes, or until cheese is golden brown.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g
PORTABELLA STACKS
This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!
Provided by luvmybge
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Scrape out the dark gills on the underside of each mushroom.
- Rinse lightly under water and wipe with paper towel.
- Thinly slice the eggplant and sprinkle with garlic salt.
- Put the mushrooms in an oiled baking dish.
- Drizzle with a few sprinkles of olive oil and balsamic vinegar.
- Top with a couple eggplant slices.
- Add a basil leaf.
- Add mozzarella slice.
- Add a slice of red onion.
- Add a basil leaf.
- Add a slice of tomato.
- Add a basil leaf.
- Repeat layers and top with Asiago cheese.
- At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
- Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
- Bake in 400° for 20 minutes.
PORTABELLA STACK
Make and share this Portabella Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 38m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
- Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
- Clean mushroom and carefully remove stem.
- Slice the tomato, nice thick slices.
- To build the stack: Build the stack as the bottom of the mushroom browns.
- Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
- Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
- Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
- Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
- Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
- Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
- Sprinkle with Parmesan cheese.
- Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
- Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
- Make one or repeat to make more.
Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1
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