ASIAN STUFFED PORTABELLAS
Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
- Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
- In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
- In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
STUFFED PORTABELLA ASIAN
I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.
Provided by CoolMonday
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 24
Steps:
- Soak apricots overnite in wine.
- Wipe outside of mushrooms gently with damp cloth.
- CHICKEN.
- Rinse chicken with cold water and pat dry.
- Use microwave stamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover and Cook until juices are clear (about 5 minutes in microwave).
- When done and cooled a little put thru food processor or chopper until finely chopped.
- Set aside.
- POTATOES.
- Peel, wash, cut in quarters and boil until fork tender.
- Mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- set aside.
- COMBINING.
- Put apricots and wine in food processor or chopper and chop fine.
- Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
- Saute scallions and celery for 2 minutes.
- Stir in apricots with wine and reduce for 1 minute.
- Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
- Stir in chicken.
- Mix in potatoes.
- Set aside.
- In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
- Add ice water and mix.
- Add flour and mix lightly, batter should be lumpy.
- Dip outside of mushroom in egg mixture.
- Place on well oiled baking sheet.
- Divide chicken mixture between mushrooms.
- Bake at 325 for 15 minutes.
- Sprinkle with chopped pickled ginger.
- Serve immediately.
Nutrition Facts : Calories 630.3, Fat 28.7, SaturatedFat 10.3, Cholesterol 191.5, Sodium 1299.5, Carbohydrate 58.7, Fiber 5.2, Sugar 21.8, Protein 33.4
CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
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.
STUFFED PORTOBELLO MUSHROOMS
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
- Preheat the broiler.
- Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
- In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.
PANKO STUFFED MUSHROOMS - ASIAN STYLE
These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results.
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 20 mushrooms, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Remove the stems from the mushrooms.
- Chop up the stems and two(2) of the whole mushrooms and set them aside.
- Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
- Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
- At this point, lots of moisture should be released from the mushrooms.
- Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
- Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
- If needed, add a coiple tbsp of water if panko seems overly dry.
- The mixture should be crumbly but, when you press some between your fingers, it should hold together.
- Mix in the scallions and adjust the salt to taste.
- Grease a baking sheet with a little sesame oil.
- Stuff each mushroom with the filling and place on the baking sheet.
- To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
- Bake for 20 minutes.
- To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
- Garnish with extra chopped scallions.
Nutrition Facts : Calories 88.9, Fat 5.1, SaturatedFat 0.8, Sodium 152.6, Carbohydrate 9.2, Fiber 1.7, Sugar 1.8, Protein 2.9
STUFFED PORTABELLA CAPS
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Provided by Miss Erin C.
Categories Pork
Time 1h10m
Yield 5 Mushroom caps
Number Of Ingredients 9
Steps:
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
STUFFED PORTOBELLO MUSHROOMS
Make and share this Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Boomette
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
- Brush the mushrooms with balsamic vinegar.
- Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
- Add in tomatoes and spinach. Cook until spinach wilted and "cooked.".
- Divide the filling and stuff the mushrooms.
- Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
- Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).
CLAM-STUFFED PORTOBELLO MUSHROOMS
This is a take on an appetizer I used to order at a chain Italian restaurant.
Provided by thedailygourmet
Categories Stuffed Mushrooms
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
- Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
- Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
- Fill mushroom caps with the mixture and place in the prepared pan.
- Bake in the preheated oven until sizzling, about 20 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 120.1 mg, Sugar 0.9 g
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 5 below.
- STUFFING.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE.
- HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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