STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
CHEESY STUFFED PORTOBELLO MUSHROOMS WITH MEDITERRANEAN VEGETABLES
Cheesy vegetarian baked portobello mushrooms stuffed with veggies and topped with melted cheese. Serve as a hearty appetizer or a light main dish with an additional side or a big salad.
Provided by Karen Tedesco
Categories Vegetables
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Combine the tomatoes, bell pepper, zucchini, 1/2 the garlic, chili pepper, thyme and 1 teaspoon salt in a 9 x13-inch baking dish. Drizzle with 3 tablespoons olive oil and toss around to coat.
- Put the breadcrumbs in a medium bowl and add the remaining garlic, parsley and 1 tablespoon olive oil. Stir to combine and moisten the crumbs.
- Scrape the gills out of the mushroom caps with a spoon. Nestle the mushrooms top side down over the vegetables in the baking dish. Spoon some of the breadcrumb mixture into each cap.
- Bake 20 - 25 minutes, until the vegetables begin to shrivel and the breadcrumbs turn golden brown.
- Sprinkle the cheese evenly over the top of the mushrooms and return to the oven for 5 more minutes to melt the cheese.
- Serve warm.
Nutrition Facts : ServingSize 1 g, Calories 261 kcal, Carbohydrate 28 g, Protein 14 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 444 mg, Fiber 4 g, Sugar 7 g
EASY STUFFED PORTOBELLA MUSHROOMS RECIPE
Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more!
Provided by Karin and Ken
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees.
- Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
- Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
- Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
- Blitz to combine ingredients until they are finely chopped
- Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
- Spoon stuffing mixture into each of the mushroom caps.
- Mushrooms must be packed and somewhat over flowing or full.
- Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
- They will look like this.
- Followed by two tablespoons of Parmesan cheese.
- Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
- Cover the pan with foil and bake for 30 minutes
- After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
- Remove from oven.
- Enjoy every bite!
AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)
These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING: Preheat oven to 400 degrees.
- Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
- Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
- Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
- MUSHROOMS: Preheat oven to 400 degrees.
- Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
- Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
- Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.
STUFFED BABY PORTABELLO MUSHROOMS
A favorite at all parties. These baby portabellos disappear in minutes. Make em as an appetizer or as part of a meal.
Provided by Deneece Gursky
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350ºF.
- 2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
- 3. Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Add melted butter to dampen if necessary. Fill mushroom caps with bread crumb mixture.
- 4. Melt 1 tablespoon butter in rectangular pan,(I use non stick baking spray) 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Drizzle with olive oil and if desired Sprinkle with cheese. Bake 15 minutes.
- 5. Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS
The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.
Provided by Kathy
Categories Vegetable
Time 45m
Yield 12 Mushrooms, 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
- Melt butter in a 10" skillet over medium heat.
- Cook onion and broccoli 2 minutes, stirring occasionally.
- Stir in mushroom stems.
- Cook 2 minutes, stirring occasionally.
- Cool slightly.
- Stir in bread crumbs and cheese.
- Spoon vegetable mixture into mushroom caps.
- Place on ungreased baking pan.
- Garnish with bell pepper pieces.
- Bake 15 minutes.
Nutrition Facts : Calories 458.3, Fat 25.7, SaturatedFat 15.1, Cholesterol 61.4, Sodium 858.2, Carbohydrate 49.4, Fiber 9.3, Sugar 11.8, Protein 14.9
SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
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