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
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
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).
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
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
STUFFED GRILLED PORTOBELLO MUSHROOM CAPS
Great served as an appetizer with pasta Alfredo!
Provided by Dani
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
- Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
- Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 g
PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES
Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.
Provided by conniecooks
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)
This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!
Provided by Adrienne in Reister
Categories Crab
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
- Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
- Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan.
- Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
- Sprinkle the flour into the pan and stir to form a roux.
- Continue to cook the roux for 2 to 3 minutes before adding the milk.
- Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
- pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
- Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
- Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 326.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 74.3, Sodium 1018.3, Carbohydrate 13.4, Fiber 1.7, Sugar 5.3, Protein 20.3
BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS
This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!
Provided by angeldawn89
Categories < 60 Mins
Time 35m
Yield 2 stuffed mushrooms, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
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
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
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