MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
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.
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 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
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
STUFFED PORTOBELLO MUSHROOMS
This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
- In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
- Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
- Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
STUFFED PORTOBELLO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h30m
Yield 6 servings
Number Of Ingredients 41
Steps:
- For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips.
- Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well.
- Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours.
- Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use.
- For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute.
- Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes.
- Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender.
- For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes.
- For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap.
- Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes.
- For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot.
- Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese.
- Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.
STUFFED PORTOBELLO MUSHROOMS
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Provided by Tara Parker-Pope
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
- In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
- In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams
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
STUFFED PORTOBELLO MUSHROOMS
These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.
Provided by Elizabeth Lindemann
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
- In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
- Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
- Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
- Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 255 kcal, Carbohydrate 16 g, Protein 11 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 567 mg, Fiber 3 g, Sugar 7 g
PIZZA STUFFED PORTOBELLO MUSHROOMS
Stuffed portobello mushrooms with all the pizza fixings are a perfect way to enjoy the flavours of a good pizza with fewer carbohydrates. Make these for lunch or dinner in just over 20 minutes!
Provided by Alisa Infanti | The Delicious Spoon
Categories 21 Day Fix Dinner Lunch
Time 22m
Number Of Ingredients 10
Steps:
- Preheat oven to 440°F.
- In a small bowl add 2 tbsp of olive oil, 1 1/2 tsp of minced garlic, 1/4 salt and pinch of black pepper. Mix well. Baste the top of each mushroom cap with the oil mixture and place the mushrooms top side down on a non-stick baking sheet. Bake for 10 minutes and remove from oven.
- Add 2 tbsp of pizza sauce, 1/4 cup cheese, 1/2 a sliced pepperette and any other desired toppings. Sprinkle with a pinch of Italian seasoning. Bake for another 10 minutes or until cheese is melted.
- Top with a fresh basil leaf whole or rough chopped and serve.
Nutrition Facts : ServingSize 1 pizza, Calories 200 kcal, Carbohydrate 6.9 g, Protein 9.7 g, Fat 15.4 g, SaturatedFat 5.4 g, Cholesterol 26 mg, Sodium 594 mg, Fiber 1.7 g, Sugar 3.6 g, UnsaturatedFat 8.8 g
VEGETABLE STUFFED PORTABELLA MUSHROOMS
These stuffed mushrooms are everyone's favorite! Use a vegetarian Parmesan to keep them strictly vegetarian or use vegan shreds for a vegan option.
Provided by Caroline
Number Of Ingredients 14
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.
VEGAN STUFFED PORTOBELLO MUSHROOMS
These vegan stuffed mushrooms are loaded with a wholesome spiced chickpea and vegetable filling and topped with vegan cheese- for a hearty appetizer, side, or light main! Plus, this stuffed portobello mushroom recipe is gluten-free, dairy-free, grain-free, and packed with flavor!
Provided by Michaela Vais
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 17
Steps:
- You can watch the video in the post for visual instructions.Preheat the oven to 360 F (180 C) and line a baking sheet with parchment paper.
- Remove the stems of the mushrooms and chop them into pieces. Set aside.
- Add the chickpeas to a bowl and mash them with a fork.
- Heat oil in a large skillet, add onion, pepper, and all spices. Stir to combine and cook for 3-4 minutes.
- Also, stir in garlic, mashed chickpeas, and walnuts.
- Next add the tomato paste, tamari, balsamic vinegar, and dairy-free milk. Stir to combine.
- Finally, add the chopped mushroom stems and stir. Cook for a few more minutes, then set aside.
- Place the portobello mushrooms on the lined baking sheet and fill each mushroom with the filling until there is no filling left.
- Bake in the oven for about 10 minutes, then add vegan cheese of choice (I used my vegan cheese sauce) and bake for a further 10 minutes. Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 231 kcal, Carbohydrate 23 g, Protein 9 g, Fat 13 g, SaturatedFat 2 g, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
More about "stuffed portobello food"
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED ...
From delish.com
5/5 (9)Total Time 55 mins
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (338)Total Time 40 minsCategory Side DishCalories 153 per serving
- Preheat broiler, setting the temperature to high. Set an oven rack in the middle of the oven (you don't want the mushrooms too close to the heating element for this recipe). Line a broiler-safe rimmed baking sheet with foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you're sure you can no longer extract more water.
FOUR CHEESE-STUFFED PORTOBELLOS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Portobello MushroomServings 10Total Time 1 hr
- Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
- In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
- Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
4.4/5 (165)Total Time 45 minsCategory Appetizer, Side DishCalories 221 per serving
- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
- Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
STUFFED PORTOBELLO MUSHROOMS - LIZZY LOVES FOOD
From lizzylovesfood.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 372 per serving
- Mix the ground beef with the spices, egg and panko crumbs and set a side. Add salt and pepper.
- In a pan pour olive oil and saute the vegetables, sprinkle garlic powder and 1/2 tablespoon of Garam Masala.
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
5/5 (48)Total Time 50 minsCategory AppetizersCalories 395 per serving
- Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
- In a large bowl or freezer bag, combine all the ingredients. Add the mushroom caps and coat well. Marinate for about 10 minutes.
- Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
THE BEST EVER STUFFED PORTOBELLO MUSHROOMS - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 63Calories 313 per servingCategory Main Course
- Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper. Bake for 15 minutes until chicken is just barely cooked through. Let cool then shred or chop into small pieces.
- While chicken is cooking in the oven, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems.
- Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 350 F.
- Add filling to mushroom caps then top with remaining cheese. Bake in oven for 18-20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!
STUFFED PORTOBELLO MUSHROOMS - KITCHN
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Estimated Reading Time 3 mins
STUFFED PORTOBELLO MUSHROOMS | THE FOOD CAFE
From realhousemoms.com
5/5 (2)Total Time 35 minsCategory Main DishCalories 235 per serving
- Remove stems and brown gills from the undersides of mushroom caps using a spoon, and discard. Place mushrooms on prepared baking sheet and brush the tops of the mushrooms with olive oil and set aside.
- Place sliced onion in a large skillet along with beef and au jus. Cook covered over medium heat for 7-8 minutes until beef is heated through and onions are just tender.
- Turn over mushrooms and stuff each one with equal amounts of beef mixture and top with one slice of pepper jack cheese. Reserve au jus for topping once cooked.
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED ...
From delish.com
Total Time 55 mins
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 40 minsCategory Main DishCalories 184 per serving
- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
STUFFED PORTOBELLO MUSHROOMS WITH WILD RICE AND PANCETTA ...
From josieandnina.com
5/5 (2)Total Time 1 hr 10 minsCategory Brunch, Lunch, Main CourseCalories 9 per serving
- Using a small paring knife, carefully trim around the stem on the underside of the mushroom. Gently loosen the stem from the cap. Chop the stems and place in a medium sized bowl. Set the stems aside.
- In a small-medium sized saucepan, heat the olive oil. Add the pancetta and saute for approximately 3 minutes until lightly crisp. Use a slotted spoon to remove the pancetta from the pan to a paper towel lined plate to drain. Set aside. Leave the oil in the pan.
- Fill each mushroom with 1/4 of the filling. Sprinkle each mushroom with some of the remaining goat cheese and pine nuts.
VEGAN STUFFED PORTOBELLO MUSHROOMS - A SWEET ALTERNATIVE
From asweetalternative.com
4/5 (17)Total Time 55 minsCategory Main CourseCalories 238 per serving
- Use a spoon to scrape out the gills from each mushroom (reserve the gills to add to the stuffing mixture).
STUFFED PORTOBELLO MUSHROOMS - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
4.9/5 (13)Calories 542 per servingCategory Appetizer, Side Dish
- Mix together the peppers, tomatoes, olive oil, garlic and salt and pepper and put in a baking dish and put in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes.
- Once cooked, put the mushrooms on a plate and put the pepper and tomato mixture on top. Sprinkle over the feta and basil and serve.
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Parmesan Stuffed Mushrooms. Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper.
- Cheese and Herb Stuffed Portobello. These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
- Boursin Stuffed Mushrooms. French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs.
- Bread Crumb and Parmesan Stuffed Mushrooms. Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms.
- Blue Cheese Stuffed Mushrooms. Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets.
- Sausage Stuffed Mushrooms. Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
- Stuffed Mushrooms With Clams. Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
- Fontina, Spinach, and Bacon Stuffed Mushrooms. Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture.
- Stuffed Mushrooms With Spinach and Ham. Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella.
- Bacon Stuffed Mushrooms. Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms. Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings.
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